Vichi Elena, Francini Alessandra, Raffaelli Andrea, Sebastiani Luca
Institute of Crop Science (ICS), Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy.
Institute of Agricultural Biology and Biotechnology-National Research Council (IBBA-CNR), Via Moruzzi 1, 56124 Pisa, Italy.
Antioxidants (Basel). 2024 Sep 11;13(9):1100. doi: 10.3390/antiox13091100.
(1) Background: The effects of Zn and caffeine as promoters of fruit quality in the L. cultivar 'Panarea' were tested. (2) Methods: During the 56 days of the experiment, plants were treated weekly with 100 mL of 1 mM Zn (Zn), 1 mg L caffeine trimethyl-C (caffeine), and 1 mM Zn + 1 mg L caffeine trimethyl-C (Zn + caffeine) and compared to plants that were given tap water (control). (3) Results: Caffeine was taken up by the roots and translocated to the leaves, which positively influenced the number of fruits per plant. After 56 days of treatment, Zn induced a positive increase in tomato dry weight, reducing shoot length (-16.7%) compared to the other treatments. Zn + caffeine had a positive effect on the phenylpropanoid pathway of fruits, and 4-coumaric acid, caffeic acid, and t-ferulic acid were significantly increased, as well as the total antioxidant capacity of the tomatoes. In the flavonoid pathway, only apigenin and luteolin contents were reduced by treatments. The tomatoes showed similar concentrations of the mineral elements Cu, Mn, Fe, Na, Ca, Mg, and K. The Zn and caffeine target hazard quotients were <1, indicating that health risks via the consumption of these tomatoes did not occur. (4) Conclusions: Tomato plants could be irrigated with water containing lower values of Zn, caffeine, and a combination of the two. The treated fruits are rich in antioxidant compounds, such as coumaric acid, caffeic acid, and t-ferulic acid, which are beneficial for human health. No considerable health risks associated with human consumption have been detected.
(1) 背景：测试了锌（Zn）和咖啡因作为促进“帕纳雷阿”番茄品种果实品质的因素的效果。(2) 方法：在为期56天的实验中，每周用100毫升1毫摩尔/升的锌（Zn）、1毫克/升的咖啡因三甲基氯（咖啡因）以及1毫摩尔/升的锌 + 1毫克/升的咖啡因三甲基氯（Zn + 咖啡因）处理植株，并与浇灌自来水的植株（对照）进行比较。(3) 结果：根部吸收了咖啡因并转运到叶片中，这对单株果实数量产生了积极影响。处理56天后，锌使番茄干重呈正向增加，与其他处理相比，株高降低了（-16.7%）。锌 + 咖啡因对果实的苯丙烷类途径有积极影响，4-香豆酸、咖啡酸和反式阿魏酸显著增加，番茄的总抗氧化能力也有所提高。在类黄酮途径中，只有芹菜素和木犀草素的含量因处理而降低。番茄中铜、锰、铁、钠、钙、镁和钾等矿质元素的浓度相似。锌和咖啡因的目标危害商数均<1，表明食用这些番茄不会产生健康风险。(4) 结论：番茄植株可用含较低锌、咖啡因及其二者组合的水进行灌溉。处理后的果实富含抗氧化化合物，如香豆酸、咖啡酸和反式阿魏酸，对人体健康有益。未检测到与人类食用相关的重大健康风险。
