Tomato fruits are an important source of lycopene, beta-carotene, vitamins C and E, minerals, phenolic compounds and flavonoids. Fruit quality is influenced by cultivar selection, which mainly determines fruit morphological characteristics such as weight and shape, firmness, and content of sugars, organic acids, and aromatic compounds. In addition to genotype, environmental factors and agrotechnical measures also have a significant influence on the nutritional content of the fruit. For example, grafting tomatoes results in better resistance to diseases, stronger root vigor, and thus greater uptake of nutrients and water, which increases the mineral content, weight, and size of the fruit. Optimal fruit growth and ripening are influenced by all macroelements, especially calcium, but micronutrients such as boron, iron, manganese, zinc and molybdenum are also needed. By using biostimulants, we can improve the mineral composition of the fruit and increase yield. Deficit irrigation during fruit development can reduce fruit softening and increase sugar, vitamin C, and, in conjunction with increased CO2 concentration in the air, lycopene content. Moderate salt stress (2 g NaCl/L) increases the content of sugars, carotenoids, phenolic compounds, and vitamin C. Vertical supplementary lighting with LED lamps in cloudy weather and 3-hour supplementary lighting with LED lamps in the morning and evening have a positive effect on the taste and aroma of the fruit.
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