scholarly journals TOMATO FRUIT QUALITY AND ION STATUS: THE EFFECTS OF SALINITY, PHYTOPHTHORA ROOT ROT AND GENOTYPE

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1149b-1149
Author(s):  
Sieglinde Snapp ◽  
Carol Shennan
Keyword(s):  
Fruit Quality ◽  
Irrigation Water ◽  
Root Rot ◽  
Tomato Fruit ◽  
High Salt ◽  
Soluble Solids ◽  
Saline Irrigation ◽  
Phytophthora Root Rot ◽  
Low Salt ◽  
Tomato Cultivars

Tomato Fruit quality can be improved by the use of moderately saline irrigation water. However, decreased fruit yields may occur if the saline treatment is initiated early in plant development or the salt concentration is high. Another concern with the use of saline irrigation water is increased plant susceptibility to disease. Two processing tomato cultivars were grown under low salt (ECa=1.1 ds/m), medium salt (ECa=2.8 ds/m) and high salt (ECa=4.6 ds/m) regimes, and in the presence and absence of Phytophthora parasitica, the casual agent of Phytophthora root rot. Salinity increased Phytophthora root rot severity in UC82B, the susceptible cultivar, but had a limited effect on CX8303, a cultivar known to have a measure of resistance to Phytophthora root rot. Fruit acidity and percent total soluble solids were enhanced in both cultivars by increasing salinity. Infection by P. parasitica increased acidity and soluble solids in UC82B fruit grown under high salt. Sodium and chloride concentrations in tomato fruit increased in a manner proportionate to the salt treatment applied; however, in the absence of disease, fruit Na+ and Cllevels were markedly lower compared to other tissues in the plant, The presence of salt-enhanced Phytophthora root rot in UC82B increased fruit Na+ concentration by almost 100%. Fruit Ca2+ and K+ levels, in contrast, declined moderately with increasing salinity and were not affected by disease.

scholarly journals Morphological, Leaf Nutrient, and Fruit Quality Characteristics of Diverse Tomato Cultivars under Organic Low-Input Management

2021 ◽  
Vol 13 (21) ◽  
pp. 12326
Author(s):  
Leangsrun Chea ◽  
Cut Erika ◽  
Marcel Naumann ◽  
Inga Smit ◽  
Bernd Horneburg ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Plant Morphology ◽  
Quality Characteristics ◽  
Fruit Yield ◽  
Soluble Solids ◽  
Mineral Concentration ◽  
Tomato Production ◽  
Low Input ◽  
Yield And Quality ◽  
Tomato Cultivars

Increasing fruit yield and quality of tomatoes under organic low-input conditions remains a challenge for producers and breeders. Therefore, it is necessary to identify superior tomato cultivars that are suitable for production and use as parents in breeding programmes. In the present study, the variations in plant morphology and fruit quality characteristics of tomato cultivars were assessed to reveal the traits associated with improved yield and fruit quality. Sixty diverse tomato cultivars were screened in 2015, and in 2016, a subset of 20 cultivars was selected for further evaluation under organic low-input conditions. The results showed high variability among cultivars in all 28 traits that were observed. Salad cultivars had lower plant growth and fruit quality (minerals, dry matter, total soluble solids, and total phenolics) by 10–70%, but they displayed 10–60% higher fruit yield and leaf minerals than cocktail cultivars. Salad tomato cultivars with superior yield and harvest index were mainly derived from breeding for intensive indoor production. Cocktail cultivars with superior yield were mainly derived from organic and outdoor breeding programs. There was a trade-off between fruit yield and quality, indicating a challenge for simultaneous improvement of yield and quality. The importance of Mg was highlighted because of its contribution to the fruit mineral concentration and fruit quality. Cultivars superior in one trait or trait combination under organic low-input conditions were identified to be used by producers and breeders as superior cultivars to meet their production targets and breeding objectives. The importance of Mg provides a novel path for further research on improving soil-available Mg in organic tomato production to enhance fruit mineral concentration and fruit quality in general.

scholarly journals Magnitude of Genotype × Environment Interactions Affecting Tomato Fruit Quality

HortScience ◽  
2012 ◽  
Vol 47 (6) ◽  
pp. 721-726 ◽  
Author(s):  
Dilip R. Panthee ◽  
Chunxue Cao ◽  
Spencer J. Debenport ◽  
Gustavo R. Rodríguez ◽  
Joanne A. Labate ◽  
...  
Keyword(s):  
New York ◽  
Vitamin C ◽  
Fruit Quality ◽  
Tomato Fruit ◽  
Heritability Estimate ◽  
Field Trials ◽  
Soluble Solids ◽  
Quality Traits ◽  
Titratable Acid ◽  
Tomato Genotypes

There is a growing interest by consumers to purchase fresh tomatoes with improved quality traits including lycopene, total soluble solids (TSS), vitamin C, and total titratable acid (TTA) content. As a result, there are considerable efforts by tomato breeders to improve tomato for these traits. However, suitable varieties developed for one location may not perform the same in different locations. This causes a problem for plant breeders because it is too labor-intensive to develop varieties for each specific location. The objective of this study was to determine the extent of genotype × environment (G×E) interaction that influences tomato fruit quality. To achieve this objective, we grew a set of 42 diverse tomato genotypes with different fruit shapes in replicated trials in three locations: North Carolina, New York, and Ohio. Fruits were harvested at the red ripe stage and analyzed for lycopene, TSS, vitamin C, and TTA. Analysis of variance (ANOVA) revealed that there were significant differences (P < 0.05) among tomato genotypes, locations, and their interaction. Further analysis of quality traits from individual locations revealed that there was as much as 211% change in performance of some genotypes in a certain location compared with the average performance of a genotype. Lycopene was found to be most influenced by the environment, whereas TTA was the least influenced. This was in agreement with heritability estimates observed in the study for these quality traits, because heritability estimate for lycopene was 16%, whereas that for TTA was 87%. The extent of G×E interaction found for the fruit quality traits in the tomato varieties included in this study may be useful in identifying optimal locations for future field trials by tomato breeders aiming to improve tomato fruit quality.

scholarly journals Abscisic acid on the quality of tomato fruits

2020 ◽  
Vol 1 (1) ◽  
pp. 38
Author(s):  
Carlos Agostinho Balate ◽  
Douglas Correa de Souza ◽  
Luis Felipe Lima e Silva ◽  
Luciane Vilela Resende ◽  
Sergio Tonetto de Freitas ◽  
...  
Keyword(s):  
Abscisic Acid ◽  
Fruit Quality ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Exogenous Aba ◽  
Root Treatment

The use of abscisic acid (ABA) in agriculture has increased in the last few years due to the increase in ABA commercial availability at lower costs. The objective of this study was to determine the effect of exogenous ABA on tomato fruit quality parameters such as soluble solids (SS), total and soluble pectins, titratable acidity (TA) and flesh firmness. Tomatoes from the cultivar ‘Santa Clara’ were the study followed a complete randomized block desig, with four treatments in five repetitions. The treatments were plants not treated with ABA (control), foliar sprayed with ABA at 500 mg L-1, 150 mL drench with ABA at 500 mg L-1, or foliar plus drench treated with ABA. After harvesting, the physicochemical characteristics of the fruits were evaluated in the laboratory. All treatments were weekly applied to the plants from anthesis to harvest at fully maturity. Root treatment increased SS by up to 26.12%, increased ratio SS/TA, firmness and decreased soluble pectin. According to the results, it can be concluded that the application of ABA to leaves and roots can improve fruit quality by increasing the SS, ratio SS/TA. The method of application affects the SS content.

scholarly journals Tomato Fruit Quality and Content Depend on Stage of Maturity

HortScience ◽  
2006 ◽  
Vol 41 (6) ◽  
pp. 1400-1401 ◽  
Author(s):  
Lajos Helyes ◽  
Zoltán Pék ◽  
Andrea Lugasi
Keyword(s):  
Fruit Quality ◽  
Acid Content ◽  
Tomato Fruit ◽  
Soluble Solids ◽  
Polyphenol Content ◽  
B Values ◽  
Cielab System ◽  
Lycopene Content ◽  
Green Stage ◽  
Carbohydrate Contents

Soluble solids (Brixo), carbohydrate, organic acid, lycopene, polyphenols and HMF content of indeterminate round type tomato Lemance F1 fruits were measured in six ripeness stages from mature green to deep red stage. Color of fruits was determined by CIELab system. The L*, a*, b* values were received directly and used to calculate from which the a*/b* ratio was calculated. The Brixo, carbohydrate, lycopene and HMF content were the highest in the deep red stage. Carbohydrate contents constitute nearly 50% of the Brixo. The mature green stage had the lowest acid content but in subsequent stages it was fundamentally unchanged. Polyphenol content changed little during fruit ripening. Lycopene content changed significantly during maturation and accumulated mainly in the deep red stage. Analyses showed that a*/b* was closely correlated with lycopene and can be used to characterize stages of maturity in fresh tomatoes.

scholarly journals Effect of different salinity levels on plant growth parameters of tomato

2020 ◽  
Vol 15 (2) ◽  
pp. 97-100
Author(s):  
G. Sridevi
Keyword(s):  
Irrigation Water ◽  
Growth Parameters ◽  
Tomato Fruit ◽  
Growth And Yield ◽  
Well Water ◽  
Saline Irrigation ◽  
Agricultural College ◽  
The World ◽  
Salinity Levels ◽  
Fresh Tomato

Soil and water salinity is one of the major problems in the world for agricultural production. Tomato is one of the ten most important fruit and vegetables consumed in the world, with approximately one hundred million tonnes of fresh tomato fruit being produced worldwide every year. This research was conducted to determine the different evels of EC d S m-1 in irrigation water collected from Central Farm well water and Bore well water of Agricultural College and Research Institute, Madurai and Periyar Vaigai Command water in the year 2018 were evaluated Based on their growth and yield of tomato (PKM 1) . The results indicated that there was consistent decrease in yield with increase in salt concentration in saline irrigation water and yield and it was found that the maximum salinity tolerance is 2 d S m-1.

YIELD AND FRUIT QUALITY OF TOMATO GROWN IN GREENHOUSE WITH SALINE IRRIGATION WATER

2003 ◽  
pp. 699-704 ◽  
Author(s):  
G. Restuccia ◽  
M. Marchese ◽  
G. Mauromicale ◽  
A. Restuccia ◽  
M. Battaglia
Keyword(s):  
Fruit Quality ◽  
Irrigation Water ◽  
Saline Irrigation

GRAFTING EFFECTS ON TOMATO GROWTH RATE, YIELD AND FRUIT QUALITY UNDER SALINE IRRIGATION WATER

2008 ◽  
pp. 1161-1166 ◽  
Author(s):  
A. Balliu ◽  
G. Vuksani ◽  
T. Nasto ◽  
L. Haxhinasto ◽  
S. Kaçiu
Keyword(s):  
Growth Rate ◽  
Fruit Quality ◽  
Irrigation Water ◽  
Saline Irrigation ◽  
Tomato Growth

Processing tomato fruit quality: influence of soil water deficits at flowering and ripening

2001 ◽  
Vol 52 (8) ◽  
pp. 793 ◽  
Author(s):  
A. Richard Renquist ◽  
Jeff B. Reid
Keyword(s):  
Soil Water ◽  
Fruit Quality ◽  
Root Zone ◽  
Tomato Fruit ◽  
Irrigation Management ◽  
Colour Change ◽  
Quality Parameters ◽  
Time Domain Reflectometry ◽  
Soluble Solids ◽  
Water Deficits

One way to reduce the production cost of tomato solids is to increase fruit solids at harvest time. In a field trial using 200-L containers the effects of early and late soil water deficits (treatments DE and DL) on fruit yield and quality were tested during either flowering or late fruit growth. The effect of standard irrigation, with water cut off during the 3–5 weeks before harvest (SC), was also compared with full-season irrigation (FS). Manual irrigation of containers twice per week replaced soil water loss, measured by time domain reflectometry. A rain shelter was used as needed. The duration of the DL treatment was 43 days, which was intended to equate to 60–70 days of slower root-zone drying by finer textured field soils. Soil matric potentials were as low as –1500 kPa during both DE and DL. Fruit colour change was accelerated by DL; fruit were 97% red at harvest as against 89–93% for the other 3 regimes. Fruit yields of treatments other than DL were all near 93 t/ha. Yield of DL was reduced 38%, mainly due to 35% smaller fruit. Fruit quality parameters [soluble solids concentration (SSC), total solids, and titratable aciditymp;rsqb; were similar in the 3 higher yielding regimes, but were much greater in the DL treatment. Fruit pH was also more favourable (i.e. lower) in DL. The SSC was 2.8;deg;Brix higher in DL, sufficiently so that soluble solids yield/ha was not significantly lower than other treatments. This occurred without a decrease in juice viscosity or consistency (Bostwick). Simple models were developed for predicting soil water deficit effects on fruit quality. There is clearly an opportunity for irrigation management to improve tomato processing quality and profitability.

scholarly journals Vapour Application of Sage Essential Oil Maintain Tomato Fruit Quality in Breaker and Red Ripening Stages

Plants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2645
Author(s):  
Antonios Chrysargyris ◽  
Charalampos Rousos ◽  
Panayiota Xylia ◽  
Nikolaos Tzortzakis
Keyword(s):  
Essential Oils ◽  
Fruit Quality ◽  
Fresh Produce ◽  
Tomato Fruit ◽  
Storage Period ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Solanum Lycopersicum L ◽  
Weight Losses ◽  
Antimicrobial Protection

Consumers seek safe, high-nutritional-value products, and therefore maintaining fresh produce quality is a fundamental goal in the food industry. In an effort to eliminate chemical-based sanitizing agents, there has been a shift in recent decades toward the usage of eco-friendly, natural solutions (e.g., essential oils-EOs). In the present study, tomato fruits (Solanum lycopersicum L. cv. Dafni) at breaker and red ripening stage were exposed to sage essential oils (EO: 50 μL L−1 or 500 μL L−1) for 2, 7 and 14 days, at 11 °C and 90% relative humidity (RH). Quality-related attributes were examined during (sustain effect—SE) and following (vapour-induced memory effect—ME; seven days vapours + seven days storage) vapour treatment. In breaker tomatoes, EO-enrichment (sustained effect) retained fruit firmness, respiration rates, and ethylene emission in low EO levels (50 μL L−1). In contrast, breaker fruit metabolism sped up in high EO levels of 500 μL L−1, with decreased firmness, increased rates of respiration and ethylene, and effects on antioxidant metabolism. The effects were more pronounced during the storage period of 14 days, comparing to the fruit exposed to common storage-transit practice. In red fruits, the EOs impacts were evidenced earlier (at two and seven days of storage) with increased rates of respiration and ethylene, increased β-carotene, and decreased lycopene content. In both breaker and red ripening fruit, EO application decreased weight losses. Considering the fruits pre-exposed to EOs, quality attributes were more affected in green fruits and affected to a lesser level in the red ones. Furthermore, based on appearance, color, and texture evaluations, organoleptic trials demonstrated an overwhelming preference for EO-treated red fruit during choice tests. EOs had lower effects on total phenolics, acidity, total soluble solids, and fruit chroma, with no specific trend for both breaker and red tomatoes. Natural volatiles may aid to retain fruit quality in parallel with their antimicrobial protection offered during storage and transportation of fresh produce. These effects may persist after the EO is removed from the storage conditions.

scholarly journals Short-term Salt-shock Effects on Tomato Fruit Quality, Yield, and Vegetative Prediction of Subsequent Fruit Quality

1993 ◽  
Vol 118 (1) ◽  
pp. 12-16 ◽  
Author(s):  
Carl E. Niedziela ◽  
Paul V. Nelson ◽  
Daniel H. Willits ◽  
Mary M. Peet
Keyword(s):  
Fruit Quality ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Short Term ◽  
Salt Shock ◽  
Baseline Concentration ◽  
Solids Concentration ◽  
Nutrient Film Technique ◽  
Marketable Fruit

Commercial recommendations exist for using short-term salt-shocks on tomato (Lycopersicon esculentum Mill.) to improve fruit quality. Six experiments were conducted to 1) assess the influence of nutrient concentration and short-term salt-shocks on fruit quality and yield and 2) identify a vegetative predictor of subsequent fruit quality. The first objective was addressed in three nutrient film technique (NFT) experiments (Expts. 1-3). Four treatments were applied: two maintained constant at two baseline concentrations (0.25X and 1X-commercial level) and two provided salt-shock periods of 30 min, twice daily. There were no effects of baseline concentration or salt-shocks on total number and weight of marketable fruit. Fruit quality was better at the 1X baseline concentration as observed by higher titratable acidity (Expt. 2), higher percent dry matter (Expts. 2 and 3), higher soluble solids concentration (Expt. 2), and lower pH (Expts. 2 and 3), however, weight per marketable fruit was lower (Expt. 2). Salt-shocks had little effect on fruit quality, refuting its commercial potential. Salt-shocks decreased fruit pH (Expts. 1 and 3). However, titratable acidity increased at the 0.25X level and decreased at the 1X level (Expt. 3). In Expt. 2, but not in Expt. 3, citrate concentration in the fifth leaf from the apex of young vegetative plants was correlated with subsequent fruit quality. Three additional experiments in static hydroponics with vegetative plants showed no significant differences in leaf citrate levels due to a single, short-term salt-shock. Thus, citrate is not a good predictor of fruit quality.

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