The influence of salt stresson ascorbic acid (vitamin c) in the fruits of some tomato cultivars from N-E Romania

Abstract

Vitamin C or ascorbic acid is an organic acid with antioxidant properties, involved in a number of processes taking place in living cells. Through their efforts to adapt to the saline stress, plants have to increase the antioxidant level by increasing, mainly, the ascorbic acid. The research was conducted under greenhouse condition. The biological material was represented by seven local tomatoes populations collected from areas with saline soils from Moldavia region and compared with commercial type salt-tolerant tomato.Tomato genotypes in the study were subjected to salt stress for a period of 30 days is constantly wetted with saline solution to a concentration of 100 mM and 200 mM.The content of vitamin C in fruit was determined by using the titrimetric method. The research on the vitamin C content from tomatoes fruit showed that, as the concentration saline increases, the concentration of ascorbic acid raises too.