2015
DOI: 10.17660/actahortic.2015.1106.13
|View full text |Cite
|
Sign up to set email alerts
|

Effects of different nitrogen sources and levels on tomato fruit quality

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1

Citation Types

0
3
0

Year Published

2021
2021
2022
2022

Publication Types

Select...
2
1

Relationship

0
3

Authors

Journals

citations
Cited by 3 publications
(3 citation statements)
references
References 5 publications
0
3
0
Order By: Relevance
“…N. Soto et al (2015) did not find a significant effect on firmness under increasing N treatments. On the other hand, increasing levels of N negatively influenced the levels of ascorbic acid and titrate acidity [19], but the values of soluble solids and the pH did not change. Nevertheless, Segura et al [31] found that firmness and SSC increased throughout the time cycle, independently of the fertilization level.…”
Section: Discussionmentioning
confidence: 87%
See 1 more Smart Citation
“…N. Soto et al (2015) did not find a significant effect on firmness under increasing N treatments. On the other hand, increasing levels of N negatively influenced the levels of ascorbic acid and titrate acidity [19], but the values of soluble solids and the pH did not change. Nevertheless, Segura et al [31] found that firmness and SSC increased throughout the time cycle, independently of the fertilization level.…”
Section: Discussionmentioning
confidence: 87%
“…The sources and doses of nitrogen fertilizers can influence tomato quality. Rebouças et al [19] have verified the effect of nitrogen fertilization on pH, soluble solid content, titratable acidity, and vitamin C content. These authors suggest that fertilization practices using NO 3 − and NH 4 + are recommended in order to improve quality.…”
Section: Introductionmentioning
confidence: 94%
“…For example, leaf yellowing (Prinsi et al, 2020), decreased lodging resistance (Ayoub et al, 1994), and decreased quality and yield (Read et al, 2006) were observed. When the nitrogen supply exceeds the nitrogen loading capacity of plants, the concentrations of ascorbic acid and titratable acid in the fruits will increase (Rebouças et al, 2015), leading to lower fruit quality. In addition, excessive nitrogen is often lost through rainwater erosion, denitri cation, and volatilisation and other ways (Kumar and Wagenet, 1985).…”
Section: Introductionmentioning
confidence: 99%