2015
DOI: 10.1590/s0100-83582015000400007
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Abstract: -Five experiments were conducted to evaluate the hypothesis that Solanum americanum density and time of coexistence affect the quality of processing tomato fruit. The tomato crop was established using either the direct drilling or the transplanting technique. The factors evaluated consisted of weed density (from 0 up to 6 plants m -2 ) and time of weed interference (early bloom stage, full flowering stage, fruit filling, and harvest time). The effects of competition on tomato fruit quality were analysed using … Show more

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Cited by 2 publications
(2 citation statements)
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“…Keywords: Spontaneous plants, no-tillage system, seed viability. variar entre 10 a 80% de acordo com as espécies, período de competição, densidade de plantas, estádio de desenvolvimento da cultura e condições edafoclimáticas (Portugal et al, 2015). Estratégias de controle devem ser utilizadas em conjunto com práticas de manejo do solo, incluindo o banco de sementes, de forma que interfiram negativamente no estabelecimento e competição das plantas daninhas sob as culturas (Colbach et al, 2017).…”
Section: Discussionunclassified
“…Keywords: Spontaneous plants, no-tillage system, seed viability. variar entre 10 a 80% de acordo com as espécies, período de competição, densidade de plantas, estádio de desenvolvimento da cultura e condições edafoclimáticas (Portugal et al, 2015). Estratégias de controle devem ser utilizadas em conjunto com práticas de manejo do solo, incluindo o banco de sementes, de forma que interfiram negativamente no estabelecimento e competição das plantas daninhas sob as culturas (Colbach et al, 2017).…”
Section: Discussionunclassified
“…The tomato fruit quality is determined by at least two variables: fruit type and total solid soluble, the total soluble solids (oBrix) are determined using a refractometric index that indicates the percentage of soluble in a solution. The solutes consist of a mixture of several chemicals which predominate sugars (65%), acids (13%), and other compounds (mainly amino acids, ascorbate, minerals, pectins, and phenols) (Portugal et al, 2015). Flavor results from the complex interaction of taste and aroma.…”
Section: Total Soluble Solids (0brix)mentioning
confidence: 99%