USE OF SEED+® AND CROP+® BIOESTIMULANTS ON THE QUALITY OF TOMATO FRUITS UNDER WATER STRESS

Mariane Peripolli,Sylvio Henrique Bidel Dornelles,Vinicius Severo Trivisiol,Danie Martini Sanchotene,Antonio Carlos Ferreira Da Silva

doi:10.1590/1983-21252020v33n129rc

Abstract

ABSTRACT Accelerated biotic and abiotic stresses have diminished the quality and yield of agricultural products. Thus, the use of biostimulants comes with the proposal of reducing the stresses experienced by plants and, consequently, reducing agricultural losses. The objective of this work was to evaluate the effects of Seed+® and Crop+® biostimulants on tomato fruits, cultivar Santa Cruz Kada, under water stress. The experiment was conducted in a greenhouse. A completely randomized experimental design was used, in a 2 x 2 x 6 three-factor scheme, with the following factors: application time (flowering and fruiting), soil water conditions (50% and 100% of soil water retention capacity) and biostimulants (without treatment; Seed+®; Seed+® + Crop+® 1x the commercial dose; Seed+® + Crop+® 2x the commercial dose; Crop+® 1x the commercial dose; Crop+® 2x the commercial dose). Under water deficit conditions, the fruits of plants treated with Seed+® and Crop+® biostimulants had higher values of pH, total soluble solids and titratable acidity compared to plants that did not receive biostimulants. Seed+® and Crop+® biostimulants maintain the quality of tomato fruits until 18 days after harvest.

Highlights

Tomato (Solanum lycopersicum L.) cultivation stands out as an important economic and social activity, and it is the second most produced vegetable in the world (NASIR et al, 2015; STAJCICet al., 2015)
As the biostimulants Seed+®, in seed treatment, and Crop+®, during the reproductive stage, act as protectors of tomato plants against stress caused by water deficit, the present study aimed to evaluate the effects of Seed+® and Crop+® biostimulants on the quality of tomato fruits, cultivar Santa Cruz Kada, after plants were subjected to water stress
Fruit quality is associated with parameters related to both qualitative characteristics of taste, external appearance and uniform color, and nutritional properties, namely soluble solids (SS) content, pH, titratable acidity (TA), total soluble solids (TSS)/TA ratio (VIEIRA et al, 2014)

Summary

Introduction

Tomato (Solanum lycopersicum L.) cultivation stands out as an important economic and social activity, and it is the second most produced vegetable in the world (NASIR et al, 2015; STAJCICet al., 2015). It is one of the most consumed vegetables, both fresh (table tomato) and processed (industrial tomato) (BRITO JUNIOR, 2012). Water deficit is one of the main factors threatening food safety, so new research is emerging to reverse the effects caused by this stress and maintain high levels of yield without affecting fruit quality (ALBACETE; MARTÍNEZ-ANDÚJAR; PÉREZALFOCEA 2014; GOLLDACK et al, 2014). According to Vieites, Daiuto and Fumes (2012), water stress has a direct influence on fruit quality, reducing mass, pH and soluble solids, and increasing titratable acidity, making the fruit less palatable

Objectives

Methods

Results