Influence of potassium and genotype on vitamin E content and reducing sugar of tomato fruits. (Articolo in rivista)

Type
Label
  • Influence of potassium and genotype on vitamin E content and reducing sugar of tomato fruits. (Articolo in rivista) (literal)
Anno
  • 2008-01-01T00:00:00+01:00 (literal)
Alternative label
  • Caretto S., Parente A., Santamaria P., Serio F. (2008)
    Influence of potassium and genotype on vitamin E content and reducing sugar of tomato fruits.
    in HortScience
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Caretto S., Parente A., Santamaria P., Serio F. (literal)
Pagina inizio
  • 2048 (literal)
Pagina fine
  • 2051 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni
  • IF: 0.855 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 43 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo
  • 7 (literal)
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • (1) Istituto di Scienze delle Produzioni Alimentari, CNR, via Lecce-Monteroni, 73100, Lecce, ITALIE (2) Istituto di Scienze delle Produzioni Alimentari, CNR, via Amendola 122, 70126 Bari, ITALIE (3) Dipartimento di Scienze delle Produzioni Vegetali, University of Bari, via Amendola 165/A, 70126 Bari, ITALIE (literal)
Titolo
  • Influence of potassium and genotype on vitamin E content and reducing sugar of tomato fruits. (literal)
Abstract
  • This research was conducted to determine the effect of potassium (K) and cultivar on important quality traits of tomato (Solanum lycopersicum L.), including reducing sugar, titratable acidity, and vitamin E content. Tomato plants were grown in a soilless system. Three K levels (low, middle, and high equal to 150,300, and 450 mg.L-1 in the nutrient solution, respectively) and three cultivars (SVR, Kabiria, and Esperanza) were compared. Among cultivars, Kabiria, which is characterized by smaller fruits, showed 23% higher total soluble solids (TSS) than the average of the other cultivars. 'Kabiria' also showed a total tocopherol (vitamin E) content (18.5 mg.kg-1), markedly higher than SVR and Esperanza cultivars (12.2 and 10.3 mg.kg-1, respectively). Increased K levels in the nutrient solution resulted in increased contents of TSS, reducing sugar contents and titratable acidity in tomato fruits. Also, the vitamin E content of tomato fruits was significantly affected by differing K concentrations in the nutrient solution. (literal)
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