THE MANAGEMENT OF SOME FACTORS AFFECTING YIELD AND FRUIT QUALITY ON PROCESSİNG TOMATO CULTIVATION
Project no. 878 · Status: Kapanmış · 2018
Summary
This study was conducted in years 2017 and 2018 at Torbalı district of İzmir province, under the farmer conditions. In the study, Lalin, H-1015 and Kendras processing tomato varieties were used for both production seasons. According to the soil analyzes, 12 kg/da calcium ammonium nitrate (CAN), 5 kg/da potassium sulfate (K2SO4) and 0.75 kg/da boric acid (H3BO3) were applied in addition to farmer applications. The study was consisted of 3 different applications, namely; plot with zinc, plot without zinc and producer plot (control). 2 kg/da zinc sulfate (ZnSO4.7H2O) were applied to the plots with zinc. It was also aimed to determine the fruit quality losses which occur after the harvest due to different retention periods (0, 5 and 10 hours) and places (under the sun, under the 35% UV added canopy and under the 75% UV added canopy). At the end of the study, in both production seasons zinc application had the highest plant yield and yield per decare at H-1015 and Lalin varieties in comparison to the other two applications (without zinc and control). On the other hand, Kendras variety had the highest yield value (21801 and 20626 kg / da) among the cultivars in both production years. The H-1015 variety had the highest brix values (5.23-5.77), while the lowest pH (4.83-4.74) was obtained in Kendras variety. However, the effect of applications on brix, pH and lycopene content was found insignificant. The fruit firmness value of fruits which were kept for 5 and 10 hours decreased significantly after harvest. The pH value of fruits was increased with retention period and this increase was higher under the sun than the shaded places. In addition, the brix value was increased with retention time. On the contrary, the lycopene content of fruits was decreased with retention time. Among the varieties, the retention time and place had no significant effects on the variation of fruit quality characteristics. Keywords: Processing tomato, zinc sulfate, yield, product losses, brix, pH, lycopene.