Yield and fruit quality of industrial tomato under saline irrigation

Campos, Carlos Alberto Brasiliano; Fernandes, Pedro Dantas; Gheyi, Hans Raj; Blanco, Flávio Favaro; Gonçalves, Cira Belém; Campos, Selma Aparecida Ferreira

doi:10.1590/s0103-90162006000200006

Cited by 57 publications

(34 citation statements)

References 22 publications

(18 reference statements)

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“…Studies indicate that pH is a key factor in tomato selection [36]. It is suggested that appropriate pH value for industrial tomato should be between 4.18 and 4.4 [32]. The results of this study showed clearly that four out of the six varietiesTropimech, Tatiana, Techiman and Rodade -had pH values above 4.5 and thus may not be suitable for industrial purposes.Two of the varieties, Pawa and Pectofade with pH values of 4.2 and 4.4, respectively fall within the FAO/WHO requirement for desired tomato varieties of pH below 4.5 [32].…”

Section: Titratable Acidity and Ph Of The Juicementioning

confidence: 73%

“…It is suggested that appropriate pH value for industrial tomato should be between 4.18 and 4.4 [32]. The results of this study showed clearly that four out of the six varietiesTropimech, Tatiana, Techiman and Rodade -had pH values above 4.5 and thus may not be suitable for industrial purposes.Two of the varieties, Pawa and Pectofade with pH values of 4.2 and 4.4, respectively fall within the FAO/WHO requirement for desired tomato varieties of pH below 4.5 [32]. Although farmers could cultivate the other varieties for home consumption, they have to switch to these two suitable varieties if they want to produce for industrial purposes.…”

Section: Titratable Acidity and Ph Of The Juicementioning

confidence: 74%

“…High TSS increases paste efficiency. Earlier studies have reported minimum TSS value to be around 4.5%, which is considered low for industrial tomatoes [3,32]. It has been established that TSS content of 4.8 -8.8% is an indication of the highest quality of industrial tomato [33].…”

Section: Total Soluble Solid (Tss) Contentmentioning

confidence: 99%

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Biochemical properties of six varieties of tomato from Brong Ahafo region of Ghana as influenced by the ripening condition and drying

Aboagye-Nuamah¹,

Hussein²,

Ackun³

2018

AJFAND

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The study was conducted to assess the influence of the ripening condition and drying on the biochemical properties of six varieties of tomatoes (Lycopersicum esculentum). The six varieties (Tatiana, Techiman, Tropimech, Pectofade, Rodade and Pawa) were obtained from different tomato growing centres of the Brong Ahafo region of Ghana. Fresh fruits were harvested at mature green, half ripe and full ripe conditions using the USDA colour chart for ripening. Fruit samples were sliced and dried in a solar dryer for six days. Biochemical analysis was carried out on samples of both the dried slices and fresh fruits to estimate the vitamin C content, total soluble solids, pH, titratable acidity, moisture and dry matter contents of the six varieties. The results showed significant differences (p<0.05) among the biochemical properties of the six varieties.The vitamin C content of the varieties ranged between 10.37 and 21.25mg/100g. High moisture content, ranging between 83.24 -96.67 percent was recorded for the six varieties. The means of the vitamin C, moisture content, pH and dry matter content were significantly different among the six varieties studied. Although the total soluble solids ranged from 2.70 to 4.17%, there was no significant difference among the varieties. The ripening condition of the fruits did not have any significant effect on the biochemical properties studied. The study revealed that drying significantly affected the biochemical properties of tomato, except the titratable acidity and the total soluble solids. Drying significantly (p<0.05) reduced the vitamin C, total soluble solids, and the moisture contents of the six varieties. As expected, the pH and the dry matter content increased significantly (p<0.05) after drying. Significant correlations were observed among the biochemical properties studied. It can be concluded that some of the six varieties studied have appreciable levels of vitamin C, dry matter, total soluble solids and titratable acidity which could be improved for industrial purposes. In respect to the biochemical properties studied, Pawa appears to be the best variety for industrial processing because of the high Total Soluble Solid (TSS) as well as lower pH and TA values, which are important quality attributes of tomato meant for processing. Tropimech and Techimanare are recommended for fresh market because of the high vitamin C and moisture contents. Although drying could be used to preserve the nutritive value of tomatoes meant for food, it is not recommended for fruits meant for processing because it reduces the TSS content.

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Section: Titratable Acidity and Ph Of The Juicementioning

confidence: 73%

Section: Titratable Acidity and Ph Of The Juicementioning

confidence: 74%

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Biochemical properties of six varieties of tomato from Brong Ahafo region of Ghana as influenced by the ripening condition and drying

Aboagye-Nuamah¹,

Hussein²,

Ackun³

2018

AJFAND

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“…Other finding on tomato yield under salinity indicated that unitary increase of water salinity above 1 dS m-1 reduced the commercial and total yield by 11.9 and 11.0%, respectively, and increased the concentration of soluble solids and the titratable acidity of the fruits by 13.9 and 9.4%, respectively [17]. The authors also indicated that total yield, marketable yield, number of marketable fruits and pulp yield reduced with increase in proportion of sodium.…”

Section: Effect Of Water Quality On Tomato Yieldmentioning

confidence: 90%

Effect of Water Quality and Deficit Irrigation on Tomatoes Yield and Quality: A Review

Banjaw¹,

Megersa²,

Lemma³

2017

Adv Crop Sci Tech

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Tomato is one of the vegetable crops of worldwide demand because of its various purposes including nutritional and medicinal values. It produced in Ethiopia largely for domestic consumption by small scale farmers and private producers. Tomato production and productivity affected by biotic and abiotic factors. Water quality and deficit irrigation has been considered as factor in its production, yield and quality as reported by many authors worldwide. Salinity, toxicity of heavy metals, temperature, microorganisms and presence of organic matters are some concern of water quality that influence tomato yield and quality. Use of municipal waste water for irrigation enhances toxic elements that further affect human health and several reports indicated that industrial waste water has to be treated before using for irrigation. Irrigation management practices such as amount, time of application and frequency of water affect tomatoes yield and quality. Deficit irrigation with its several advantages affects negatively tomato yield but it increases fruit quality. Hence, based on reports of scientific findings, effects of these two factors reviewed in this paper for further information provision.

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“…Cuartero and Fernandez-Munoz (1999) recorded a decrease of tomato fruit weight and number when irrigated with water which EC is equal to 2.5 dS m -1 . Campos et al, (2006) compared the effects of five water salinity levels (1, 2, 3, 4, and 5 dS m -1 ) on industrial tomato yield. They concluded that total yield was reduced by 11% upon each unit increase of water salinity while fruit quality improved with increasing water salinity.…”

Section: Crop Yieldmentioning

confidence: 99%

ssessment of Actual Irrigation Management in Kalâat El Andalous District (Tunisia): Impact on Soil Salinity and Water Table Level

Ferjani

Daghari

Hammami

2013

JAS

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The objective of this work is to assess water and soil salinity evolution in the irrigated area of Kalâat El Andalous. Soil salinity, crops yield, water table level and drainage water flow were monitored during the period May 2008-June 2010. The results showed that during irrigation season (May-September 2008), the supplied water amounts for drip irrigated crops (tomato, melon and squash) were higher than crop water requirements. In fact, the soil water content was always equal or higher than the field capacity. Average root zone (0-60 cm) electrical conductivity of the saturated past extract (ECe) was 2.3 dS m In order to reduce soil salinization (due to accumulated salts during irrigation season), farmers use crop rotation including rain fed crops and bare soil. Allover irrigation season, the highest drainage discharge (192 l/h) was recorded on July 2008 when the maximum irrigation water amount was diverted. Water table level shows a sustained rise when irrigation is relatively frequent during summer.

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Yield and fruit quality of industrial tomato under saline irrigation

Cited by 57 publications

References 22 publications

Biochemical properties of six varieties of tomato from Brong Ahafo region of Ghana as influenced by the ripening condition and drying

Biochemical properties of six varieties of tomato from Brong Ahafo region of Ghana as influenced by the ripening condition and drying

Effect of Water Quality and Deficit Irrigation on Tomatoes Yield and Quality: A Review

ssessment of Actual Irrigation Management in Kalâat El Andalous District (Tunisia): Impact on Soil Salinity and Water Table Level

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