EFFECT OF FLURIDONE ON FATTY ACID COMPOSITION AND OTHER PROPERTIES OF TOMATO FRUITS

The effects of fluridone on the content and composition of fatty acids and some other properties of tomato fruits during a 14-day period of ripening were studied. Mature green tomato fruits were used for the experiments. Fluridone at a 1.0% concentration in lanolin paste was applied as a 2-3 mm stripe from the top to the base of a tomato fruit, and a stripe of lanolin was applied in the same way on the opposite side of the frui as control. After 14 days of the experiment, the treated (yellow) and untreated (red) halves of the tomato were separately freeze-dried and powdered before analysis. Determination of the profile and content of fatty acids was carried out in a micro-HPLC-MS/MS system including a 5600 QTOF mass spectrometer. Fatty acids were identified, based on retention times of available standards and the MS/MS spectra. The degree of lipid peroxidation, DPPH radical scavenging activity, proline and soluble protein content were determined using spectrophotometric methods. The use of fluridone did not cause significant changes in the content of unbound fatty acids, although there was a tendency to increased amounts of unsaturated acids. Concerning total fatty acids, the use of fluridone significantly increased the ratio of oleic acid to stearic, as well as the ratio of total unsaturated acids to saturated acids in the treated pericarp of tomato fruits. Fluridone had not effect on the content of proline, total phenolic acids, MDA and antioxidant activity, but inhibited soluble protein accumulation and enhanced the content of total flavonoids.