Innovative Protein Gel Treatments to Improve the Quality of Tomato Fruit
Gabriela Luta,
Daniela Balan,
Maria Stanca
et al.
Abstract:This study aims to establish the effect of biostimulatory protein gels on the quality of tomato. One of the most consumed vegetables, tomato (Lycopersicon esculentum Mill.) is a rich source of healthy constituents. Two variants of protein gels based on bovine gelatin and keratin hydrolysates obtained from leather industry byproducts were used for periodical application on the tomato plant roots in the early stage of vegetation. The gels were characterized by classical physicochemical methods and protein second… Show more
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