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<p>Carnitine is a non-protein amino acid involved in lipid metabolism, respiration, and photosynthesis in plants. Its role in fruit ripening and postharvest quality remains unexplored. This study assessed carnitine’s effects on tomato (climacteric) and strawberry (non-climacteric) fruit. Immature fruit were treated with five carnitine concentrations (0–10&#xa0;mM) and monitored for ripening over seven days. Carnitine did not influence fruit ripening but altered quality attributes. In tomato, it reduced lycopene (0.1&#xa0;mM) and phenolics (10&#xa0;mM), lowering quality. In immature strawberry, it increased acidity (10&#xa0;mM), decreased anthocyanins (0.01&#xa0;mM), and induced early decay (0.1&#xa0;mM). In mature strawberry, it enhanced vitamin C and lightness (10&#xa0;mM) but reduced firmness (0.01–1&#xa0;mM). While carnitine did not improve ripening, it holds potential for boosting vitamin C in mature strawberries.</p>

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Impacts of Exogenous Carnitine on the Ripening and Quality of Tomato and Strawberry Fruit

  • 期刊论文

  • 发表日期：

    2025年5月15日

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  • Juliane Maciel Henschel,
  • Rodrigo Della Libera,
  • Alexandre Lima Oliveira,
  • Rodrigo Ribeiro da Silva,
  • Vanessa de Azevedo Soares,
  • Anna Izaura Balbino dos Santos,
  • Damiana Justino Araujo,
  • Adriano Salviano Lopes,
  • Oziel Nunes da Cruz,
  • Diego Silva Batista

摘要

Carnitine is a non-protein amino acid involved in lipid metabolism, respiration, and photosynthesis in plants. Its role in fruit ripening and postharvest quality remains unexplored. This study assessed carnitine’s effects on tomato (climacteric) and strawberry (non-climacteric) fruit. Immature fruit were treated with five carnitine concentrations (0–10 mM) and monitored for ripening over seven days. Carnitine did not influence fruit ripening but altered quality attributes. In tomato, it reduced lycopene (0.1 mM) and phenolics (10 mM), lowering quality. In immature strawberry, it increased acidity (10 mM), decreased anthocyanins (0.01 mM), and induced early decay (0.1 mM). In mature strawberry, it enhanced vitamin C and lightness (10 mM) but reduced firmness (0.01–1 mM). While carnitine did not improve ripening, it holds potential for boosting vitamin C in mature strawberries.