Abstract
Water scarcity and climate change pose significant challenges to sustainable agriculture, emphasizing the need for optimized irrigation practices. This study evaluates the impact of limited irrigation (0.45 L/day per plant) compared to a control (0.87 L/day per plant) on tomato fruit quality and metabolic responses. Limited irrigation enhanced fruit flavor by reducing the pH from 4.2 to 3.4 and improved cellular integrity, with electrolyte leakage decreasing from 50% to 26%. Antioxidant levels increased, with the vitamin C content rising from 49 to 64 mg 100 g(-1) FW, while glucose and fructose accumulation contributed to improved sweetness. Notably, limited irrigation suppressed ethylene biosynthesis, reducing methionine, ACC, ACO activity, and ethylene production, which are key regulators of ripening and senescence. This suppression suggests the potential for extending shelf life and delaying over-ripening. These findings underscore the dual benefits of limited irrigation: enhancing fruit quality and supporting sustainable water use. This research provides a viable strategy for optimizing tomato production and postharvest quality in water-limited regions.