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Original scientific paper

Effects of Salinity on Color Changes, Sugar and Acid Concentration in Tomato Fruit

Boris Pašalić ; Faculty of Agriculture, University of Banja Luka, Republic of Srpska; Ministry of Agriculture, Forestry and Water, Government of Republic of Srpska, Republic of Srpska
Vida Todorović ; Faculty of Agriculture, University of Banja Luka, Republic of Srpska
Ivana Koleška ; Faculty of Agriculture, University of Banja Luka, Republic of Srpska
Borut Bosančić ; Faculty of Agriculture, University of Banja Luka, Republic of Srpska
Nikolina Đekić ; Faculty of Agriculture, University of Banja Luka, Republic of Srpska

Fulltext: english, pdf (177 KB) pages 137-142 downloads: 219* cite
APA 6th Edition
Pašalić, B., Todorović, V., Koleška, I., Bosančić, B. & Đekić, N. (2016). Effects of Salinity on Color Changes, Sugar and Acid Concentration in Tomato Fruit. Agriculturae Conspectus Scientificus, 81 (3), 137-142. Retrieved from https://hrcak.srce.hr/178887
MLA 8th Edition
Pašalić, Boris, et al. "Effects of Salinity on Color Changes, Sugar and Acid Concentration in Tomato Fruit." Agriculturae Conspectus Scientificus, vol. 81, no. 3, 2016, pp. 137-142. https://hrcak.srce.hr/178887. Accessed 27 Nov. 2021.
Chicago 17th Edition
Pašalić, Boris, Vida Todorović, Ivana Koleška, Borut Bosančić and Nikolina Đekić. "Effects of Salinity on Color Changes, Sugar and Acid Concentration in Tomato Fruit." Agriculturae Conspectus Scientificus 81, no. 3 (2016): 137-142. https://hrcak.srce.hr/178887
Harvard
Pašalić, B., et al. (2016). 'Effects of Salinity on Color Changes, Sugar and Acid Concentration in Tomato Fruit', Agriculturae Conspectus Scientificus, 81(3), pp. 137-142. Available at: https://hrcak.srce.hr/178887 (Accessed 27 November 2021)
Vancouver
Pašalić B, Todorović V, Koleška I, Bosančić B, Đekić N. Effects of Salinity on Color Changes, Sugar and Acid Concentration in Tomato Fruit. Agriculturae Conspectus Scientificus [Internet]. 2016 [cited 2021 November 27];81(3):137-142. Available from: https://hrcak.srce.hr/178887
IEEE
B. Pašalić, V. Todorović, I. Koleška, B. Bosančić and N. Đekić, "Effects of Salinity on Color Changes, Sugar and Acid Concentration in Tomato Fruit", Agriculturae Conspectus Scientificus, vol.81, no. 3, pp. 137-142, 2016. [Online]. Available: https://hrcak.srce.hr/178887. [Accessed: 27 November 2021]

Abstracts
Tomato (Lycopersicon esculentum, Mill) is vegetable which is relatively resistant to salt concentration in growing substrate. However, research has shown that salinity stress causes changes in the quality of the fruit, which indirectly affects the yield. So the aim of this research was to determine the change in color of ripening fruits, the amount of sugar and acid in the fruit as indicators of the quality of the fruit. Tests were conducted in a greenhouse on tomato cv. Buran F1, where were two varieties of seedlings, grafted and non grafted, grown in the control substrate (EC = 1.7 dS/m) and substrate with EC = 6.8 dS/m. The quality of fruit is observed by a difference in the maturing of the first fruit of the first and second branches of tomatoes, and through the concentration of sugar and acid in the fruit, depending on the position of the plants. The obtained results show that salinity induces higher sugar content and total acidity in grafted and non-grafted tomato fruits. Also salinity leads to faster ripening of grafted and non-grafted tomato.

tomato; salinity; grafted; nongrafted

Keywords
tomato; salinity; grafted; nongrafted

Hrčak ID: 178887

URI
https://hrcak.srce.hr/178887

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