Quality characteristics of tomato fruits for processing based on chemical composition and functional compounds in response to fertilization rate with potassium humate
Other Title(s)
صفات جودة ثمار الطماطم للتصنيع على أساس التركيب الكيميائي و المركبات الوظيفية بتأثير معدل التسميد بهيومات البوتاسيوم
Joint Authors
Uthman, Ashraf Shawqi
Ramadan, Muhammad Ahmad
al-Rubi, Muhammad Husayn Hamdi
Khalil, Khalil Ibrahim
Source
Fayoum Journal of Agricultural Research and Development
Issue
Vol. 35, Issue 2 (31 Aug. 2021), pp.245-258, 14 p.
Publisher
Fayoum University Faculty of Agriculture
Publication Date
2021-08-31
Country of Publication
Egypt
No. of Pages
14
Main Subjects
Topics
Abstract EN
The present investigation is one part of a research work on the agricultural and processing factors affecting the quality characteristics of processed tomato products specially juice and paste.
This study concerned on the influence of fertilization rate of tomato crop with potassium humate on the quality characteristics of tomato fruits based on their chemical composition and functional compounds.
A field experiment was conducted on tomato cultivar; (SV 8320 TD' F1 Hybrid) were treated with potassium humate at the levels of 25, 50 and 75 kg/Fed.
Chemical analysis of the full ripe tomato fruits showed that fertilization with potassium humate slightly improved the fruit contents of total solids, total soluble solids sugars and ash while, total acidity, pH, protein and fat showed no changes.
Moreover, the improving effect of fertilization was more pronounced on tomato contents of the functional compounds.
It was found that vitamin C, total carotenoids, lycopene, β- carotene, flavonoids and phenolic compounds considerably increased due to fertilization with potassium humate.
The improving effect was more pronounced at the high levels of potassium humate.
The antioxidant activity of tomato fruits was also improved as a result of fertilization with potassium humate.
American Psychological Association (APA)
Ramadan, Muhammad Ahmad& Khalil, Khalil Ibrahim& al-Rubi, Muhammad Husayn Hamdi& Uthman, Ashraf Shawqi. 2021. Quality characteristics of tomato fruits for processing based on chemical composition and functional compounds in response to fertilization rate with potassium humate. Fayoum Journal of Agricultural Research and Development،Vol. 35, no. 2, pp.245-258.
https://search.emarefa.net/detail/BIM-1274026
Modern Language Association (MLA)
Khalil, Khalil Ibrahim…[et al.]. Quality characteristics of tomato fruits for processing based on chemical composition and functional compounds in response to fertilization rate with potassium humate. Fayoum Journal of Agricultural Research and Development Vol. 35, no. 2 (2021), pp.245-258.
https://search.emarefa.net/detail/BIM-1274026
American Medical Association (AMA)
Ramadan, Muhammad Ahmad& Khalil, Khalil Ibrahim& al-Rubi, Muhammad Husayn Hamdi& Uthman, Ashraf Shawqi. Quality characteristics of tomato fruits for processing based on chemical composition and functional compounds in response to fertilization rate with potassium humate. Fayoum Journal of Agricultural Research and Development. 2021. Vol. 35, no. 2, pp.245-258.
https://search.emarefa.net/detail/BIM-1274026
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 254-258
Record ID
BIM-1274026