Vitamin E, total antioxidant capacity and potassium in tomatoes: A triangle of quality traits on the rise

Abstract

The quality of tomatoes is closely linked to their antioxidant content. However, the contribution of vitamin E to the total antioxidant capacity of these fruits remains unknown, along with its relationship with other components that benefit health. This study examined vitamin E content and composition and their correlation with the total antioxidant capacity in commercial tomato varieties, together with their modulation by abiotic stresses. We also assessed their relationship with other quality parameters such as total soluble sugars, titratable acidity, and sodium and potassium contents. A significant correlation was found between vitamin E content and the total antioxidant capacity, which was greatly influenced by the variety and abiotic stress. Furthermore, a strong association was found between vitamin E and potassium contents. We conclude that vitamin E, the total antioxidant capacity and potassium form a triangle of traits that can be coordinately selected to improve tomato quality.