Selenium Biofortification Impacts the Tomato Fruit Metabolome and Transcriptional Profile at Ripening.

ABSTRACT: In the present work, the effects of enriching tomatoes with selenium were studied in terms of physiological, metabolic, and molecular processes in the last stages of fruit development, particularly during ripening. A selenium concentration of 10 mg L^-1 with sodium selenate and selenium nanoparticles was used in the spray treatments on the whole plants. No significant effects of selenium enrichment were detected in terms of ethylene production or color changes in the ripening fruit. However, selenium enrichment had an influence on both the primary and secondary metabolic processes and thus the biochemical composition of ripe tomatoes. Selenium decreased the amount of β-carotene, increased the accumulation of naringenin and chlorogenic acid, and decreased the coumaric acid level.

SUBMITTER: Shiriaev A 

PROVIDER: S-EPMC10510400 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature