Potential of Continuous Electric Current on Biometrical, Physiological and Quality Characteristics of Organic Tomato

Abstract

The tomato is one of the most important species in the food sector. For farmers, the increase in yield in greenhouse conditions by keeping a high quality of fruits represents a goal which is very difficult to achieve in these conditions. Therefore, the present study evaluates the influence that a continuous electric current might have on some biometrical, physiological and quality parameters of tomato fruits. The study was carried out in a greenhouse where tomato plants belonging to Qualitet F1 hybrid were treated with different continuous electric currents, under 5 DC sources, stabilized by the laboratory 0–30 V/0–5 A. During the research, the tomato plants were exposed to different electric current intensities or voltages on the plants or in the soil (T1-0.15 A; T2-0.30 A; T3-0.45 A; T4-1.5 V; T5-1.5 V-soil). The tomato plant samples were compared with an untreated control. In order to determine the influence of a continuous electric current, observations and determinations were made on tomato plants and fruits. The results highlighted significant differences between the treated and not treated plants, regarding the plant height, yield, firmness, acidity, total soluble solids, antioxidant activity, crude and dietary fibres, tannins, oxalates, saponins, α-amylase inhibitors, K, Mg, Fe and Zn content. Depending on the intensity of the electric current and the manner of application, the biometrical, physiological and quality parameters of tomato fruits were differently influenced. Both positive and negative influences were registered. More experiments are needed in order to establish a relation between the electric current intensity and the manner of application which can lead to better and higher tomato yields and quality in greenhouse conditions.

Interaction Effects of Cultivars and Nutrition on Quality and Yield of Tomato

“…Regarding the TSS content, apart from reflecting the dry matter of fruits, it is known that together with the acidity, phenols and minerals determine the fruits organoleptic and nutritional quality [43]. In our study, the content of the TSS was not significantly influenced by the fertilization type and the values registered were in the range of those previously reported [44][45][46]. Along with the TSS, acidity contributes to the flavor and aroma of the tomatoes, and at the same time represents an indicator of the ripeness of the fruits.…”

Interaction Effects of Cultivars and Nutrition on Quality and Yield of Tomato

“…Regarding the TSS content, apart from reflecting the dry matter of fruits, it is known that together with the acidity, phenols and minerals determine the fruits organoleptic and nutritional quality [44]. In our study, the content of the TSS was not significantly influenced by the fertilization type, the values registered being in the range of those previously reported [45][46][47]. Along with the TSS, acidity contributes to the flavor and aroma of the tomatoes, and at the same time represents an indicator of the ripeness of the fruits.…”

“…Along with the TSS, acidity contributes to the flavor and aroma of the tomatoes, and at the same time represents an indicator of the ripeness of the fruits. The lower the citric acid content, the more advanced the level of the fruit ripening process [46,48]. The results of our study showed that for 'Siriana' tomato cultivar treated with biological fertilizer, the amount of citric acid was the highest, indicating an accumulation of this organic acid.…”

Quality and Yield of Edible Vegetables from Landscape Design

“…To evaluate the anti-nutritive composition, including phytate, tannins, oxalates, saponins, trypsin inhibitors, and α-amylase inhibitors, the established methods described by Gheorghitoaie et al [55] were followed. These methods have been widely accepted and used in the scientific community, ensuring the validity and accuracy of the obtained data.…”