Food And Pharma International
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Abstract: Biochemical features of tomatoes were evaluated with dip-treatment of chemical inducers
such as salicylic acid (SA) and methyl jasmonate (MeJA). Mature tomato fruits (Lycopersicon esculentum
Mill.) were dipped in 1 mM SA and MeJA solutions along with double-distilled water (control) at 20°C for 15 min.
The contents of lycopene, ascorbic acid and total phenolics were measured at 5, 10, 15 and 20 days after
treatments. It was observed that SA and MeJA dip treatment enhanced the biosynthesis of these biochemicals
with respect to control. Maximum content of all these biochemicals was found in SA treated fruits. Increase in
the biosynthesis of these biochemicals is directly related to the yield and quality of fruits.