Qualidade de frutos de tomateiro fertirrigado com potássio em solo co berto com polietileno preto.

Sampaio, Regynaldo Arruda; Fontes, Paulo Cézar Rezende

doi:10.1590/s0102-05361998160000200009

Cited by 12 publications

(9 citation statements)

References 15 publications

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“…Gel formation is the main functional feature of the pectin, which is essentially dependent on the characteristics of the environment, such as pH (Ganez et al, 2006), which did not show significant difference. Sampaio & Fontes (1998) tested two forms of application of K in the tomato crop and observed no significant effect on pH, a result similar to that of the present study.…”

Section: Resultssupporting

confidence: 90%

Potassium fertilization via fertigation and conventional application on quality of tomato fruits

Neto

Azevedo

Viana

et al. 2016

Rev. bras. eng. agríc. ambient.

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The tomato crop plays an important environmental, economic and even social role, especially for creating employment and income. The present work aims to evaluate the effects of potassium (K) drip fertigation and of conventional K fertilization on the tomato crop quality. The experiment was conducted under field conditions, in the period between August 2011 and December 2011, in Fortaleza, CE, Brazil. The experimental design was in randomized blocks in a factorial arrangement and the treatments corresponded to doses (D1 = 200, D2 = 400 and D3 = 800 kg K2O ha-1) and K fertilizing methods (F1 - Fertigation and F2 - Conventional fertilization), plus an additional control (without K fertilization) for each fertilizing method, with four replicates. The following variables were analyzed: fruit firmness (FF), soluble solids content (SS), titratable acidity (TA), pH and SS/TA ratio. K fertilization through fertigation (400 kg K2O ha-1) increases SS and the SS/TA ratio of the tomato fruits. Thus, K fertigation is the most promising method, since it allows the use of a lower K dose.

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Section: Resultssupporting

confidence: 90%

Potassium fertilization via fertigation and conventional application on quality of tomato fruits

Neto

Azevedo

Viana

et al. 2016

Rev. bras. eng. agríc. ambient.

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“…A percentagem de sólidos solúveis totais, indicada pelo °Brix que inclui os açúcares e a acidez titulável representada pelo ácido cítrico influencia no sabor da fruta (SAMPAIO; FONTES, 1998;FELTRIN et al, 2002 Os resultados encontrados para sólidos solúveis totais em tomate cultivado nos sistemas convencional e orgânico foram próximos aos verificados na literatura consultada (Tabela 3).…”

Section: Resultsunclassified

Qualidade do tomate de mesa cultivado nos sistemas convencional e orgânico

Ferreira¹,

Freitas²,

Karkle³

et al. 2010

Ciênc. Tecnol. Aliment.

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Originário da parte ocidental das Américas Central e do Sul, de onde foi levado para os outros continentes, o tomate, Lycopersicon esculentum Mill., continua crescendo em importância no panorama mundial. Apesar de o tomate fazer parte diariamente da alimentação do brasileiro, seja de forma in natura ou industrializada, ainda pouco se conhece sobre a qualidade das diferentes variedades cultivadas; assim como são escassas as referências sobre a qualidade do tomate orgânico.Alguns trabalhos foram conduzidos para estudar a diferença entre alimentos cultivados no sistema orgânico e convencional, contudo ainda há divergência. Os resultados mostraram que os alimentos cultivados nos dois sistemas, incluindo o tomate, se equivalem na maioria dos macronutrientes e cinzas (AFSSA, 2003), porém outro autor (BORGUINI, 2002) mostrou uma tendência do tomate cultivado no sistema orgânico apresentar maior quantidade de minerais.Pesquisas realizadas no oeste da Alemanha e descritas por Borguini, Oetterer e Silva (2003), visando descrever as diferenças de qualidade entre tomate orgânico e convencional, apontaram que o grau de crescimento e maturidade fisiológica da colheita apresenta significante efeito sobre alguns nutrientes, entre eles o teor de açúcar, o que justifica um melhor sabor do produto orgânico em razão da maior doçura. No entanto, na literatura poucos trabalhos são descritos. Desta forma, há necessidade de pesquisas científicas com vista à caracterização do alimento produzido no sistema orgânico, em relação aos obtidos no sistema convencional. AbstractThe presence of organic products in the aisles of big supermarket chains indicates a market potential for these products. However, there is little technical and scientific information. Thus, the objective of this work was to determine the quality of tomatoes grown under conventional (CS) and organic (OS) systems, on sale in the metropolitan area of Curitiba, Brazil. Samples were evaluated in terms of mass, specific weight, ash, total solids, total soluble solids, total titratable acidity, total soluble solids/total titratable acidity ratio, pH, vitamin C, nitrates, nitrites, multiresidues. There were no significant differences between conventional and organic tomatoes, except in a 5 per cent difference in humidity, according to the Tukey test. Regarding the toxicological analyses, multiresidues and benzimidazole were not detected up to the limit of 0.04 mg.kg -1 and likewise carbendazim up to 0.1 mg.kg -1 . Pesticide residues belonging to the dithiocarbamate chemical group were identified at levels of 0.01 mg.kg -1 in two samples of conventionally cultivated tomatoes. These levels are below the recommended upper limit for mancozebe fungicide (2.0 mg.kg -1 CS2). Keywords: tomato; Lycopersicon esculentum Mill; physicochemical analysis; toxicological analysis; organic food. ResumoA presença dos produtos orgânicos nas gôndolas das grandes redes de supermercados indica que existe um potencial de mercado para esses produtos, no entanto poucas são as informações técnico-cientí...

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“…A porcentagem de sólidos solúveis, representada pelo ºBrix inclui os açúcares e os ácidos e tem influência sobre o rendimento industrial, enquanto que a acidez total titulável, representada pelo teor de ácido cítrico, influencia principalmente o sabor dos frutos (GIORDANO et al, 2000). O teor de ácido ascórbico no fruto do tomateiro varia de 7,20 a 45,60 mg 100 g -¹ de polpa e depende da época do ano, cultivar, luz, adubação e substrato (ABACK; CELIKEL, 1994;SAMPAIO;FONTES, 1998 DAVIES et al, 1991).…”

Section: Introductionunclassified

Caracterização química e física de frutos de diferentes acessos de tomateiro em casa de vegetação

Souza¹,

Grigio²,

Nascimento³

et al. 2011

AGRO@MBIENTE

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Palavras-chaves -Germoplasma. Produção. Roraima. Solanum lycopersicon.Abstract -Tomato (Solanum lycopersicon) is cultivated on a large scale in Brazil and worldwide. Due to the fact that it has a relatively short cycle and higher yields, the tomato crop has good economic prospects and the cultivated area is increasing dayle. The aim of this study was to evaluate the physical and chemical characteristics of fruits of different tomato accessions in the greenhouse conditions in Boa Vista-RR. The following accessions were evaluated: 18 (cherry tomato), 209 (cherry tomato), 243 (CNPH 738), 101 (tomato Santa Cruz -KADA), 102 (tomato Yoshimatsu), and 246 (CNPH 0171). The experiment was conducted in a completely randomized design with six treatments and four replications. The fruit at the point of harvest, were collected properly identified and evaluated for the following characteristics: vitamin C content, pH, acidity, soluble solids, soluble solids /acidity, fresh, transverse and longitudinal diameter of the fruit, the pericarp thickness and dry matter content. The data were subjected to variance analysis and means were compared by Duncan test at 5% probability. Except for the variable content of soluble solids, the other variables showed statistical differences. All accesses have attributes suitable for eating raw. With the exception of access 101 and 102 due to high pH (Access 101) and low dry matter content (access 101 and 102), others have attributes suitable for industrial processing

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Qualidade de frutos de tomateiro fertirrigado com potássio em solo co berto com polietileno preto.

Cited by 12 publications

References 15 publications

Potassium fertilization via fertigation and conventional application on quality of tomato fruits

Potassium fertilization via fertigation and conventional application on quality of tomato fruits

Qualidade do tomate de mesa cultivado nos sistemas convencional e orgânico

Caracterização química e física de frutos de diferentes acessos de tomateiro em casa de vegetação

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