Doses de composto orgânico e sua influência na manutenção da qualidade de tomates

Abstract

The quality of San Vito tomatoes grown in organic system of production, with 6, 12, 24 and 40 tonnes per hectare of organic compound, at Embrapa Vegetables were evaluated. After harvest, fruits were transported to the postharvest laboratory and submitted for analysis after 0, 5, 10, 15 and 20 days of storage at room temperature (24°C ± 2oC and 32%±2RH). The characteristics evaluated were weight loss, color, firmness, pH, acidity, total soluble solids, vitamin C, lycopene and β carotene. For all variables, there were statistically significant interaction between dose of compost and storage time. It was observed that the first day of storage, levels of organic fertilization did not produce fruit with different levels of acidity, (a*/b*)² relation, weight loss, β carotene, lycopene, pH and firmness, like in the 20 days for the first four variables cited and soluble solids. Doses of organic compost used in the production of “San Vito” tomatoes not consistently influenced the variables studied.