Effects of Soil Moisture Control on the Quality and Taste of Tomato (Lycopersicon esculentum Mill. cv. Momotaroyork)
2005
Kim, G.D. (Chungcheong Nam-Do Agricultural Research and Extension Services, Yesan, Republic of Korea), E-mail: [email protected] | Lee, J.K. (Chungcheong Nam-Do Agricultural Research and Extension Services, Yesan, Republic of Korea) | Lee, G.S. (Chungcheong Nam-Do Agricultural Research and Extension Services, Yesan, Republic of Korea) | Yoon, W.M. (Paichai University, Daejeon, Republic of Korea)
This study aimed at investigating the effect of soil moisture control on the quality and taste of tomato. Soil moisture control was started from 40 days after flowering and irrigation point was set in -30 kPa, and -50 kPa, which were compared with -10 kPa of control. Soluble solids of tomato was increased by 2.8°Brix, 2.1°Brix compared with control, respectively. Titratable acidity content was significantly increased in -30 kPa, -50 kPa, compared with control.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Korea Agricultural Science Digital Library
Découvrez la collection de ce fournisseur de données dans AGRIS