Prohexadione calcium increases antioxidant capacity, lycopene content and enzymatic activity in fruits of tomato Floradade.

Prohexadione calcium (P-Ca) increases the levels of soluble solids, anthocyanins and aromatic compounds in deciduous fruits. In vegetable crops the effect of P-Ca is less documented. In this study it was evaluated the changes originated by P-Ca on total antioxidant capacity, lycopene content and catalase and peroxidase activity in Floradade tomato (Lycopersicon esculentum Mill.) different concentration (0, 125, 175 and 200 mg·liter-1) with one or two applications of P-Ca were evaluated. The first application was conducted when plants showed floral tissue initials and the second 15 days after. The results showed that P-Ca increased (P≤0.01) the total antioxidant capacity in fruits under shoulder stage. The lycopene concentration increased in fruits from plants sprayed with any P-Ca concentration, being higher at the stage of green shoulder. The catalase and peroxidase enzyme activity also showed an increase (P≤0.01) with the application of P-Ca. ADDITIONAL