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The use of grafted plants in vegetable crop production is now being expanded greatly. However, few data are available on the nutritional composition of grafted vegetables with emphasis on antioxidant properties. Therefore, the major objective of this study was to evaluate antioxidant components of tomatoes influenced by grafting technique. The tomato plants were grown in a greenhouse located at Krizevci, Croatia. The cultivars 'Efialto', 'Heman', and 'Maxifort' were used as rootstocks, whiledoi:10.5424/sjar/20110903-414-10 fatcat:vihhtcv2lngtvf353bxyeom2ue