In vitro studies of controlling tomato puffiness enhanced by temperature, nitrogen source and sucrose concetration

Abstract

Tomato puffiness, which occurs after auxin spray under field conditions, was investigated by using the in vitro fruit-culture technique. Tomato flowers were cultured in different media or at different temperatures for 3 days, to induce parthenocarpy, with 2-hydroxymethyl, 4-chlorophenoxyacetic acid (HCPA) and then parthenocarpic fruits were transferred to media free of HCPA. The higher the temperature during induction of parthenocarpy, the higher the degree of puffiness. Puffiness enhanced at 30°C was corrected by succinic acid-2, 2-dimethylhydrazide (SADH), which lowered the auxin level. High ratio of NO 3-N : NH 4-N in the medium increased the degree of puffiness. Puffiness was enhanced in the medium with NO 3-N alone as the nitrogen source was corrected by (SADH) and by [2-chloroethyl]trimethylammonium chloride (CCC). Different nitrogen levels with a constant ratio of NO 3-N to NH 4-N did not affect the degree of puffiness. High concentrations of sucrose (6 and 8%) in the medium considerably increased the degree of puffiness, but this could also be corrected by CCC and SADH.