Abstract
ABSTRACT The quality of cherry tomato fruits is directly related to the management strategies used in the production system, such as irrigation and fertilization. This study aimed to assess the quality of cherry tomato fruits cultivated under water availability and potassium fertilization. The experiment was carried out in a greenhouse in pots of 12 dm3 of an Oxisol. The experimental design was a randomized block design in a 52 fractional factorial arrangement with five water availabilities in the soil (4, 14, 24, 34, and 44 -kPa), five potassium doses (0, 125, 250, 375, and 500 mg dm−3) and with four blocks. Irrigation was performed with a semi-automated drip irrigation system with soil moisture monitoring by the Diviner 2000® capacitance probe. The assessed variables in fruits were longitudinal and transversal diameter and pulp thickness, fruit shape index, total soluble solids (SS), titratable acidity (TA), the SS/TA ratio, and vitamin C. The data were submitted to statistical analyses at 5% probability error, with analysis of variance by the F-test and polynomial regression. Fruit size presents a reduction as water availability decreased. The total soluble solids have a higher concentration at a potassium dose of 326 mg dm−3. The quality of cherry tomato fruits cultivated in an Oxisol is influenced by water availability and potassium doses.
Highlights
Cherry tomato (Lycopersicon esculentum Mill.) has a characteristic flavor, which is outstanding in the specialized cooking, and a high added value due to the high quality of fruits required by consumers
The structural quality, soluble solids, and SS/titratable acidity (TA) ratio of cherry tomato cultivated in pots with an Oxisol under a protected environment is influenced by water availabilities and potassium doses
Fruit size was reduced as soil water availability decreased
Summary
Cherry tomato (Lycopersicon esculentum Mill.) has a characteristic flavor, which is outstanding in the specialized cooking, and a high added value due to the high quality of fruits required by consumers. Among the main indicators used to measure the quality of tomato fruit, the most relevant are those related to appearance, size, and flavor. According to Yuri et al (2016), the total soluble solids (SS), titratable acidity (TA), and the SS/AT ratio are the main variables analyzed to assess fruit flavor quality. The irrigation of tomatoes is managed mainly for a high productivity, being fruit quality, in some cases, neglected in the management strategies. According to Chen et al (2013), fruit quality is directly affected when tomato plants suffer some water deficit, mainly in fruit formation. The water restriction applied at the maturation stage of fruits may lead to gains in quality parameters
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