Integrated effects of geographical origin, fruit color, and cultivation type on quality and bioactive properties of cherry tomato in China

Fruit color correlates with distinct metabolite and flavor profiles: red with high lycopene/phenolics (sweeter), green with highest vitamin C (more acidic), yellow intermediate. • The highest lycopene content among all cherry tomatoes was found in red cultivars from Yunnan. • Organic cultivation further increased lycopene and phenolic contents in cherry tomatoes, concurrent with increased potassium/iron and decreased zinc/calcium. • Higher contents of lycopene and phenolics in cherry tomatoes led to their stronger antioxidant and α-glucosidase inhibitory activities. • The synergistic effects of color, origin, and cultivation management on cherry tomato quality were elucidated, guiding targeted production. Cherry tomato is a globally consumed high-value fruit whose quality and bioactive composition vary substantially due to interactions among geographical origin, fruit color, and cultivation type. A cross-regional survey evaluated conventional red, yellow, and green cultivars from Yunnan, Shandong, and Guangdong, followed by a case study comparing organic and conventional production in Yunnan. Results identified red cultivars with superior lycopene of 144.95 mg/100 g DW and phenolics of 7.15 mg GAE/g DW, leading to enhanced α-glucosidase inhibition of 65.27% and bile acid-binding capacity. High-altitude Yunnan samples exhibited distinct advantages in vitamin C and functional accumulation. Furthermore, organic cultivation in Yunnan enhanced metabolic quality, boosting lycopene to 233.90 mg/100 g DW, total phenolics to 6.94 mg GAE/g DW, and enzyme inhibition to 65.93%. The findings establish a clean influence hierarchy (color > origin > cultivation) and validate organic farming as a premium strategy for region-specific production of functionally enhanced cherry tomatoes. Download: Download high-res image (158KB) Download: Download full-size image