Central European Journal of Biology

, Volume 9, Issue 4, pp 383–395

Effect of irrigation on yield parameters and antioxidant profiles of processing cherry tomato


    • Institute of HorticultureSzent István University
  • Péter Szuvandzsiev
    • Institute of HorticultureSzent István University
  • Hussein Daood
    • Regional Science CenterSzent István University
  • András Neményi
    • Institute of HorticultureSzent István University
  • Lajos Helyes
    • Institute of HorticultureSzent István University
Research Article

DOI: 10.2478/s11535-013-0279-5

Cite this article as:
Pék, Z., Szuvandzsiev, P., Daood, H. et al. cent.eur.j.biol. (2014) 9: 383. doi:10.2478/s11535-013-0279-5


A two-year (2010 and 2011) open field experiment was conducted to study the effect of drip irrigation and seasonal variation on the yield parameters and main bioactive components, carotenoids (mainly all trans, cis lycopene, and β-carotene), polyphenols (chlorogenic acid, caffeic acid, gallic acid, quercetin, rutin, naringin, etc.), and tocopherols of processing Strombolino F1 cherry tomatoes. The irrigated plants (STI) gave a higher marketable yield (61% and 101% respectively), and rain fed plants showed a yield loss. Water supply had a strong positive (R2=0.98) effect on marketable yield in 2011, but weak (R2=0.69) in 2010. In both years, the antioxidant concentration (all carotenoids, total polyphenols, tocopherols) showed a decrease with irrigation. Water supply affected the composition of carotenoids to a considerable extent. The optimum water supply treatment gave a lower proportion of lycopene than the rain fed control (STC) treatment. We observed significant negative correlation between rutin concentration and irrigation. The α-tocopherol concentration was significantly higher in STC treatments. Irrigation negatively influenced antioxidant concentrations of cherry tomato fruits, but higher yield could account for the concentration loss of individual fruits by higher antioxidant production per unit area.


Water supply Carotenoids Phenolics Tocopherols Processing cherry tomato

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© Versita Warsaw and Springer-Verlag Wien 2013