Abstract
Abstract Changes in fruit–source ratio during the growth and maturation of cherry tomato fruits were studied in combination with increased fruit temperature. Six treatments were compared: the presence or absence of local heating combined with different fruit origins (7P, fruit from trusses pruned to seven flowers; 14P, proximal fruits; 14D, distal fruits from trusses pruned to 14 flowers). 7P were less sensitive to heating whereas 14P and 14D showed greater reduction in water and dry matter (DM) content. Distal fruits had the lowest structural DM (sDM), which could be due to a lower fruit cell number. Heating further decreased the sDM, so that fruit sink size was the lowest for distal fruits subjected to heating. Under low competition (7P), heating had a beneficial effect on sugar and lycopene content, whereas acids, β‐carotene and vitamin C content were reduced. Under high competition (14P, 14D), heating increased the ratio sDM–DM. This was mainly due to the reduced content of sugars and acids, but also to the reduced accumulation of secondary metabolites such as vitamin C, β‐carotene and lycopene. This study underlines the interactions between fruit temperature and the fruit–source ratio and the consequences for fruit composition and nutritional quality. Copyright © 2005 Society of Chemical Industry
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 12
Claim · model-written summary
Seven-flower truss fruit were less sensitive to heating.
- Taxon
- cherry tomato
Solanum lycopersicum var. cerasiformet0 - Material
- 7Pe0
- Treatment
- heatinge0
- Outcome
- less sensitive to heatinge0
- Direction
- lesse0
- Comparator
- 14P and 14De0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“7P were less sensitive to heating whereas 14P and 14D showed greater reduction in water and dry matter (DM) content.”
t0“cherry tomato”
Claim · model-written summary
Heating reduced water content more in 14P and 14D fruit.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Material
- 14P and 14De0
- Treatment
- heatinge0
- Outcome
- watere0
- Direction
- reductione0
- Comparator
- 7Pe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“7P were less sensitive to heating whereas 14P and 14D showed greater reduction in water and dry matter (DM) content.”
t0“cherry tomato”
Claim · model-written summary
Heating reduced dry matter content more in 14P and 14D fruit.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Material
- 14P and 14De0
- Treatment
- heatinge0
- Outcome
- dry matter (DM) contente0
- Direction
- reductione0
- Comparator
- 7Pe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“7P were less sensitive to heating whereas 14P and 14D showed greater reduction in water and dry matter (DM) content.”
t0“cherry tomato”
Claim · model-written summary
Distal fruits had the lowest structural dry matter.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Organ / stage
- Distal fruitse0
- Outcome
- structural DM (sDM)e0
- Direction
- loweste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Distal fruits had the lowest structural DM (sDM), which could be due to a lower fruit cell number.”
t0“cherry tomato”
Claim · model-written summary
Lower fruit cell number may explain lower structural dry matter in distal fruit.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Organ / stage
- fruit celle0
- Outcome
- lowest structural DM (sDM)e0
- Qualifier
- lower fruit cell numbere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Distal fruits had the lowest structural DM (sDM), which could be due to a lower fruit cell number.”
t0“cherry tomato”
Claim · model-written summary
Heating further decreased structural dry matter.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Treatment
- Heatinge0
- Outcome
- sDMe0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heating further decreased the sDM, so that fruit sink size was the lowest for distal fruits subjected to heating.”
t0“cherry tomato”
Claim · model-written summary
Heated distal fruit had the lowest fruit sink size.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Organ / stage
- distal fruitse0
- Treatment
- heatinge0
- Outcome
- fruit sink sizee0
- Direction
- loweste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heating further decreased the sDM, so that fruit sink size was the lowest for distal fruits subjected to heating.”
t0“cherry tomato”
Claim · model-written summary
Under low competition, heating benefited sugar and lycopene content.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Treatment
- heatinge0
- Outcome
- sugar and lycopene contente0
- Direction
- beneficiale0
- Qualifier
- low competition (7P)e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Under low competition (7P), heating had a beneficial effect on sugar and lycopene content, whereas acids, β‐carotene and vitamin C content were reduced.”
t0“cherry tomato”
Claim · model-written summary
Under low competition, heating reduced acids, beta-carotene and vitamin C content.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Treatment
- heatinge0
- Outcome
- acids, β‐carotene and vitamin C contente0
- Direction
- reducede0
- Qualifier
- low competition (7P)e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Under low competition (7P), heating had a beneficial effect on sugar and lycopene content, whereas acids, β‐carotene and vitamin C content were reduced.”
t0“cherry tomato”
Claim · model-written summary
Under high competition, heating increased the structural to total dry matter ratio.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Treatment
- heatinge0
- Outcome
- ratio sDM–DMe0
- Direction
- increasede0
- Qualifier
- high competition (14P, 14D)e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Under high competition (14P, 14D), heating increased the ratio sDM–DM.”
t0“cherry tomato”
Claim · model-written summary
Under high competition, heating reduced sugars and acids.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Treatment
- heatinge0
- Outcome
- content of sugars and acidse0
- Direction
- reducede0
- Qualifier
- high competition (14P, 14D)e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Under high competition (14P, 14D), heating increased the ratio sDM–DM. This was mainly due to the reduced content of sugars and acids, but also to the reduced accumulation of secondary metabolites such as vitamin C, β‐carotene and lycopene.”
t0“cherry tomato”
Claim · model-written summary
Under high competition, heating reduced accumulation of vitamin C, beta-carotene and lycopene.
- Taxon
- cherry tomatoSolanum lycopersicum var. cerasiformet0
- Treatment
- heatinge0
- Outcome
- accumulation of secondary metabolites such as vitamin C, β‐carotene and lycopenee0
- Direction
- reducede0
- Qualifier
- high competition (14P, 14D)e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Under high competition (14P, 14D), heating increased the ratio sDM–DM. This was mainly due to the reduced content of sugars and acids, but also to the reduced accumulation of secondary metabolites such as vitamin C, β‐carotene and lycopene.”
t0“cherry tomato”
The same questions in other papers
heat · quality: phytochemicals · Solanum lycopersicum (tomato)Results differ
16 papers in the same direction as this paper · 14 in the opposite direction · 1 reporting no difference from an alternative
- no effect
- negative
- no effect
28 papers more in this group
See all 32 papers →heat · growth · Solanum lycopersicum (tomato)Results differ
54 papers in the same direction as this paper · 26 in the opposite direction
- negative
- positive
- positive
77 papers more in this group
See all 81 papers →heat · molecular: metabolites · Solanum lycopersicum (tomato)Positive and negative results
15 papers in the same direction as this paper · 14 in the opposite direction
- positive
- negative
- positive
26 papers more in this group
See all 30 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.