Enhancement of Tomato Fruit Quality Through Moderate Water Deficit.

The content of succinic acid showed an overall trend of increasing and then decreasing with the development of the fruit.

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The contents of oxalic acid showed a decreasing trend in general ( Figure 8 C), and the contents of α-ketoglutaric acid, ascorbic acid, tartaric acid, and citric acid showed an increasing trend ( Figure 8 A,E–G).

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The intercellular CO 2 concentration (Ci) of the control was the minimum, and it displayed an increasing trend as the water deficit increased.

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