Abstract
Chlorophyll fluorescence was measured of H1015 tomato hybrid with different bacterial treatments (B0–B1–B2–B3) and three irrigation treatments: regular irrigated (RI), deficit irrigated (DI) and non-irrigated conditions (I0). The aim of the experiments was to show the effects of plant growth promoting rhizobacteria on the yield, dry matter and vitamin C content of processing tomato during different irrigation treatments, and measuring the chlorophyll fluorescence during the ripening and development stages. According to the results, none of the bacterial treatments had a statistical effect on the quantity and quality of the tomato and on the chlorophyll fluorescence, only the irrigation. Further studies are needed.
Highlights
Tomato (Lycopersicon esculentum Mill.) is one of the most widely grown horticultural crops in the world, one quarter of which is grown for industrial use (Helyes et al, 2010; Paoloa et al, 2018)
The finding showed that the untreated (B0) and the B1 treated plants had higher chlorophyll fluorescence in all three irrigation stages during fruit development and ripening stages
The results showed that increasing dose of irrigation decreased the dry matter content of tomato fruits but the decrease in vitamin C content of fruits did not differ significantly between deficit and regularly irrigated conditions (Table 1)
Summary
Tomato (Lycopersicon esculentum Mill.) is one of the most widely grown horticultural crops in the world, one quarter of which is grown for industrial use (Helyes et al, 2010; Paoloa et al, 2018). Tomato's vitamin C content, carotenoid components, especially lycopene and β-carotene, have a positive effect on human health (Aust et al, 2003; Markovicet al., 2006; Favati et al, 2009). Plant growth promoting rhizobacteria (PGPR) are soil bacteria with some beneficial effects on soil properties, plant growth and the environment. They live in symbiosis with plant roots and can increase plant productivity and immunity (Yang et al, 2009; Miransari, 2014). The nutrient content of tomatoes is most influenced by genetic and environmental factors, as well as the ripening stage, but agricultural practices such as irrigation can change their nutrient parameters (Dumas et al, 2003; Javanmardi and Kubota, 2008; Paoloa et al, 2018). Total vitamin C levels range from about 8 to 40 mg 100 g-1 between species and varieties (Bertin and Génard, 2018)
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