Abscisic acid on the quality of tomato fruits

Detalhes bibliográficos
Autor(a) principal: Balate, Carlos Agostinho
Data de Publicação: 2020
Outros Autores: Souza, Douglas Correa de, Silva, Luis Felipe Lima e, Resende, Luciane Vilela, Freitas, Sergio Tonetto de, Guerra, Thiago Sampaio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/48183
Resumo: The use of abscisic acid (ABA) in agriculture has increased in the last few years due to the increase in ABA commercial availability at lower costs. The objective of this study was to determine the effect of exogenous ABA on tomato fruit quality parameters such as soluble solids (SS), total and soluble pectins, titratable acidity (TA) and flesh firmness. Tomatoes from the cultivar ‘Santa Clara’ were the study followed a complete randomized block desig, with four treatments in five repetitions. The treatments were plants not treated with ABA (control), foliar sprayed with ABA at 500 mg L-1, 150 mL drench with ABA at 500 mg L-1, or foliar plus drench treated with ABA. After harvesting, the physicochemical characteristics of the fruits were evaluated in the laboratory. All treatments were weekly applied to the plants from anthesis to harvest at fully maturity. Root treatment increased SS by up to 26.12%, increased ratio SS/TA, firmness and decreased soluble pectin. According to the results, it can be concluded that the application of ABA to leaves and roots can improve fruit quality by increasing the SS, ratio SS/TA. The method of application affects the SS content.
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spelling Abscisic acid on the quality of tomato fruitsSolanum lycopersicum L.FirmnessPectinPlant hormoneSoluble solidsPolpa - FirmezaHormônioPectinaSólidos solúveisThe use of abscisic acid (ABA) in agriculture has increased in the last few years due to the increase in ABA commercial availability at lower costs. The objective of this study was to determine the effect of exogenous ABA on tomato fruit quality parameters such as soluble solids (SS), total and soluble pectins, titratable acidity (TA) and flesh firmness. Tomatoes from the cultivar ‘Santa Clara’ were the study followed a complete randomized block desig, with four treatments in five repetitions. The treatments were plants not treated with ABA (control), foliar sprayed with ABA at 500 mg L-1, 150 mL drench with ABA at 500 mg L-1, or foliar plus drench treated with ABA. After harvesting, the physicochemical characteristics of the fruits were evaluated in the laboratory. All treatments were weekly applied to the plants from anthesis to harvest at fully maturity. Root treatment increased SS by up to 26.12%, increased ratio SS/TA, firmness and decreased soluble pectin. According to the results, it can be concluded that the application of ABA to leaves and roots can improve fruit quality by increasing the SS, ratio SS/TA. The method of application affects the SS content.Nos últimos anos o uso do ácido abscísico (ABA) na agricultura cresceu devido ao aumento da produção comercial de ABA a custos mais baixos. O objetivo deste estudo foi analisar o efeito da aplicação externa de ABA nos parâmetros de qualidade dos frutos de tomate como sólidos solúveis (SS), pectina total, pectina solúvel, acidez titulável (AT) e firmeza da polpa. Para condução do experimento foram utilizados tomate da cultivar ‘Santa Clara’ e o ensaio foi conduzido em delineamento de blocos casualizados com quatro tratamentos em cinco repetições. Os tratamentos consistiram em plantas não tratadas com ABA (controle), pulverização foliar com ABA a 500 mg L-1 , tratamento radicular com 150 mL de solução de ABA a 500 mg L-1 , ou combinação de foliar e radicular. Após a colheita foi avaliado as características físico-química dos frutos em laboratório. Todos os tratamentos foram aplicados semanalmente às plantas desde a antese até a colheita na maturidade. O tratamento da raiz aumentou o teor de SS em até 26,12%, aumentou a firmeza e diminuiu a pectina solúvel. De acordo com os resultados, pode-se concluir que a aplicação de ABA nas folhas e raízes pode melhorar a qualidade dos frutos, aumentando a relação SS/AT, e o método de aplicação afeta o conteúdo do SS.Universidade Estadual do Oeste do Paraná – Unioeste2021-09-20T18:48:03Z2021-09-20T18:48:03Z2020-05info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfBALATE, C. A. et al. Abscisic acid on the quality of tomato fruits. Scientia Agraria Paranaensis, Marechal Cândido Rondon, v. 19, n. 1, p. 38-42, jan./mar. 2020. DOI: https://doi.org/10.18188/sap.v19i1.22876.http://repositorio.ufla.br/jspui/handle/1/48183Scientia Agraria Paranaensisreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccessBalate, Carlos AgostinhoSouza, Douglas Correa deSilva, Luis Felipe Lima eResende, Luciane VilelaFreitas, Sergio Tonetto deGuerra, Thiago Sampaioeng2023-05-26T18:57:26Zoai:localhost:1/48183Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-26T18:57:26Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Abscisic acid on the quality of tomato fruits
title Abscisic acid on the quality of tomato fruits
spellingShingle Abscisic acid on the quality of tomato fruits
Balate, Carlos Agostinho
Solanum lycopersicum L.
Firmness
Pectin
Plant hormone
Soluble solids
Polpa - Firmeza
Hormônio
Pectina
Sólidos solúveis
title_short Abscisic acid on the quality of tomato fruits
title_full Abscisic acid on the quality of tomato fruits
title_fullStr Abscisic acid on the quality of tomato fruits
title_full_unstemmed Abscisic acid on the quality of tomato fruits
title_sort Abscisic acid on the quality of tomato fruits
author Balate, Carlos Agostinho
author_facet Balate, Carlos Agostinho
Souza, Douglas Correa de
Silva, Luis Felipe Lima e
Resende, Luciane Vilela
Freitas, Sergio Tonetto de
Guerra, Thiago Sampaio
author_role author
author2 Souza, Douglas Correa de
Silva, Luis Felipe Lima e
Resende, Luciane Vilela
Freitas, Sergio Tonetto de
Guerra, Thiago Sampaio
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Balate, Carlos Agostinho
Souza, Douglas Correa de
Silva, Luis Felipe Lima e
Resende, Luciane Vilela
Freitas, Sergio Tonetto de
Guerra, Thiago Sampaio
dc.subject.por.fl_str_mv Solanum lycopersicum L.
Firmness
Pectin
Plant hormone
Soluble solids
Polpa - Firmeza
Hormônio
Pectina
Sólidos solúveis
topic Solanum lycopersicum L.
Firmness
Pectin
Plant hormone
Soluble solids
Polpa - Firmeza
Hormônio
Pectina
Sólidos solúveis
description The use of abscisic acid (ABA) in agriculture has increased in the last few years due to the increase in ABA commercial availability at lower costs. The objective of this study was to determine the effect of exogenous ABA on tomato fruit quality parameters such as soluble solids (SS), total and soluble pectins, titratable acidity (TA) and flesh firmness. Tomatoes from the cultivar ‘Santa Clara’ were the study followed a complete randomized block desig, with four treatments in five repetitions. The treatments were plants not treated with ABA (control), foliar sprayed with ABA at 500 mg L-1, 150 mL drench with ABA at 500 mg L-1, or foliar plus drench treated with ABA. After harvesting, the physicochemical characteristics of the fruits were evaluated in the laboratory. All treatments were weekly applied to the plants from anthesis to harvest at fully maturity. Root treatment increased SS by up to 26.12%, increased ratio SS/TA, firmness and decreased soluble pectin. According to the results, it can be concluded that the application of ABA to leaves and roots can improve fruit quality by increasing the SS, ratio SS/TA. The method of application affects the SS content.
publishDate 2020
dc.date.none.fl_str_mv 2020-05
2021-09-20T18:48:03Z
2021-09-20T18:48:03Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv BALATE, C. A. et al. Abscisic acid on the quality of tomato fruits. Scientia Agraria Paranaensis, Marechal Cândido Rondon, v. 19, n. 1, p. 38-42, jan./mar. 2020. DOI: https://doi.org/10.18188/sap.v19i1.22876.
http://repositorio.ufla.br/jspui/handle/1/48183
identifier_str_mv BALATE, C. A. et al. Abscisic acid on the quality of tomato fruits. Scientia Agraria Paranaensis, Marechal Cândido Rondon, v. 19, n. 1, p. 38-42, jan./mar. 2020. DOI: https://doi.org/10.18188/sap.v19i1.22876.
url http://repositorio.ufla.br/jspui/handle/1/48183
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual do Oeste do Paraná – Unioeste
publisher.none.fl_str_mv Universidade Estadual do Oeste do Paraná – Unioeste
dc.source.none.fl_str_mv Scientia Agraria Paranaensis
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1815439264664518656

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