Increased Temperature Affects Tomato Fruit Physicochemical Traits at Harvest Depending on Fruit Developmental Stage and Genotype

In this study, we investigated how increasing temperature affects tomato fruit physicochemical traits and looked for genetic variability to help maintain fruit quality in the context of climate change. High temperature (HT: +3 degrees C) was applied at four fruit developmental stages, from anthesis and 15, 30 or 45 days after anthesis until ripening to three genotypes, a commercial cultivar (Money Maker, MM) and two genotypes likely more tolerant to HT (Campeche 40 C40, a landrace from a warm, humid region, and a hybrid Chapingo F1, F1, resulting from crossbreeding landraces tolerant to high temperature). Increasing average diurnal temperature (from 27.0 to 29.9) reduced fruit firmness and size and affected fruit composition according to genotype. Sugar and acid contents were highly impacted in MM and C40 fruits, especially when HT was applied during the rapid fruit growth period. The application of HT at different fruit developmental stages revealed that HT could enhance acid accumulation and degradation (rate and/or duration), resulting in different effects on fruit acidity between genotypes. The F1 genotype appeared to be more adapted to HT, producing larger fruits with higher sugar, lower acid and increased vitamin C and calcium content. These results provide interesting directions for breeding programs that want to maintain future tomato fruit yields and quality.

Automated summary

This study investigated the impact of increasing temperature on physicochemical traits of tomato fruit and identified genetic variability that can help maintain fruit quality in the context of climate change. The results showed that high temperature decreased fruit firmness and size and affected fruit composition depending on the genotype. These findings provide valuable insights for breeding programs aimed at preserving future tomato fruit yields and quality.