Abstract
Tomatoes in Japan are generally cultivated under management systems that use chemical fertilizers and synthetic chemical pesticides. However, the continuous use of these fertilizers and pesticides damages the soil environment and reduces the number of soil microorganisms. Organic farming has a relatively low environmental impact compared to conventional farming techniques, but typically has lower and more unstable yields. In this study, we investigated the effect of organic and chemical fertilizer application on growth, yield, and quality of small-sized (cherry) tomatoes. Cherry tomatoes were cultivated using organic and chemical organic fertilizers. Average weight and lateral diameter were significantly higher under organic fertilizer than under chemical fertilizer. In addition, shoot dry weight was significantly higher under organic fertilizer than chemical fertilizer. Lycopene content was significantly higher under organic fertilizer than chemical fertilizer. The total carbon (TC), total phosphorus (TP), total potassium (TK), available phosphoric (SP) and exchangeable potassium (SK) contents, C/N ratio, and pH were significantly higher under organic fertilizer than chemical fertilizer. Bacterial biomass, nitrite (NO? 2-N) oxidation activity, nitrification (N) circulation activity, and phosphoric (P) circulation were higher under organic fertilizer than chemical fertilizer. From these results, the study indicates that appropriate controls such as TC, total nitrogen (TN), and C/N ratio of organic fertilizer increased microbial biomass and enhanced nutrient circulation such as N circulation activity and P circulation activity. These results can be used to improve current organic farming practices and promote soil conservation.
Highlights
The tomato (Solanum lycopersicon L.) is native to the Andes Highlands of South America
Tomatoes in Japan are generally cultivated under management systems that use chemical fertilizers and synthetic chemical pesticides
Organic farming has a relatively low environmental impact compared to conventional farming techniques, but typically has lower and more unstable yields
Summary
The tomato (Solanum lycopersicon L.) is native to the Andes Highlands of South America. It is cultivated in temperate to tropical regions and is one of the most important vegetables globally [1]. Tomatoes are classified according to their use as either raw foods or processed foods. Raw tomatoes are classified into three types: large, medium, and small-sized (cherry), depending on the size of the fruits [2]. Cherry tomato fruits contain protein, fat, carbohydrates, minerals (such as calcium, phosphorus, and iron), carotene, thiamine, nicotinic acid, riboflavin, and ascorbic acid [3]. Cherry tomatoes are an important source for vitamins A and C, carotenoids, and lycopene [4]. Carotenoids are useful against breast cancer and prostate cancer [7]. Tomato is ranked among the top five vegetables in terms of antioxidant activity [8]
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