Quality of sweet-grape tomatoes grown under different nitrogen rates and sources

  • Caroliny Fatima Chaves da Paixão Goiano Federal Institute, Rio Verde campus – Goias, Highway South Goiana, Km 01 - Countryside, CEP 75901-970, Rio Verde, GO, Brazil.
  • Leonardo Nazário Silva dos Santos Goiano Federal Institute, Rio Verde campus – Goias, Highway South Goiana, Km 01 - Countryside, CEP 75901-970, Rio Verde, GO, Brazil.
  • Marconi Batista Teixeira Goiano Federal Institute, Rio Verde campus – Goias, Highway South Goiana, Km 01 - Countryside, CEP 75901-970, Rio Verde, GO, Brazil.
  • Frederico Antonio Loureiro Soares Goiano Federal Institute, Rio Verde campus – Goias, Highway South Goiana, Km 01 - Countryside, CEP 75901-970, Rio Verde, GO, Brazil.
  • Mariana Buranelo Egea Goiano Federal Institute, Rio Verde campus – Goias, Highway South Goiana, Km 01 - Countryside, CEP 75901-970, Rio Verde, GO, Brazil.
  • Vitor Marques Vidal Goiano Federal Institute, Rio Verde campus – Goias, Highway South Goiana, Km 01 - Countryside, CEP 75901-970, Rio Verde, GO, Brazil.
  • Jaqueline Aparecida Batista Soares Goiano Federal Institute, Rio Verde campus – Goias, Highway South Goiana, Km 01 - Countryside, CEP 75901-970, Rio Verde, GO, Brazil.
  • Luiz Fernando Gomes Goiano Federal Institute, Rio Verde campus – Goias, Highway South Goiana, Km 01 - Countryside, CEP 75901-970, Rio Verde, GO, Brazil.
  • Larissa Oliveira Fernandes Goiano Federal Institute, Rio Verde campus – Goias, Highway South Goiana, Km 01 - Countryside, CEP 75901-970, Rio Verde, GO, Brazil.
  • Laura Campos de Lira Goiano Federal Institute, Rio Verde campus – Goias, Highway South Goiana, Km 01 - Countryside, CEP 75901-970, Rio Verde, GO, Brazil.

Abstract

Most sweet-grape tomatoes are marketed fresh; thus, sensorial characteristics are important for this vegetable. In this context, the objective of this work was to evaluate the technological quality based on the physical, chemical, and sensorial characteristics of sweet-grape tomatoes, the cultivar Carolina, grown under different nitrogen (N) sources (urea and organo-mineral) and N rates (50%, 75%, 100%, and 125%). The experiment was conducted in a greenhouse with controlled environment; the plants were grown in pots, using a drip irrigation system. A completely randomized experimental design was used, in a 2×4 factorial arrangement. The N soil fertilizer application was divided into three times: at 10, 17, and 24 days after the emergence of the plants. The fruits were harvested when presenting reddish color in the whole surface. The parameters evaluated were: weight, volume, specific volume, density, color, texture, total soluble solids, and sensorial characteristics. The physical characteristics of the sweet-grape tomatoes showed better results when using the organo-mineral treatment. The sensorial analysis showed better results when using the treatment with organo-mineral nitrogen fertilizer, which resulted in better marketable fruits higher than 70%. The treatment with urea resulted in marketable fruits higher than 50%. The N rate of 50% (urea or organo-mineral) resulted in greater acceptance by consumers, when considering the parameters appearance and firmness.

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How to Cite
Chaves da Paixão, C. F., L. N. Silva dos Santos, M. B. Teixeira, F. A. Loureiro Soares, M. Buranelo Egea, V. Marques Vidal, J. A. Batista Soares, L. Fernando Gomes, L. Oliveira Fernandes, and L. Campos de Lira. “Quality of Sweet-Grape Tomatoes Grown under Different Nitrogen Rates and Sources”. Emirates Journal of Food and Agriculture, Vol. 34, no. 6, Mar. 2022, doi:https://doi.org/10.9755/ejfa.2022.v34.i6.2824. Accessed 29 Nov. 2022.
Section
Research Article