The influence of Nano-Gro® stimulator on growth, yield and quality of tomato fruit (Lycopersicon esculentum Mill.) in plastic tunnel cultivation

英语. The aim of the present experiment was to determine the method of application stimulator Nano-Gro® on the yield, nutritive quality and morphological parameters of tomato fruits, in plastic tunnel cultivation. The consumption of tomatoes is increasing worldwide and their nnutritional value is well-known. Lycopene presented in tomatoes, has been shown to be associated with a decreased risk of many diseases. Tomatoes are in Poland commonly consumed as a red, fresh fruit. Nano-Gro® is a specific organic stimulator, which works by triggering the natural resistance of plants to biotic and abiotic stress. It is made using the principle of nanotechnology. Sulfates of the elements Fe, Co, Al, Mg, Mn, Ni, and Ag are present in nanomolar concentrations (10-9 mol) and sealed in oligosaccharide granule. The experiment was conducted in 2010-2011 in the experimental station of the University of Agriculture in Cracow. The study was established as a one-factor experiment (tomato 'Primatus F1') with four treatments: (1) presowing bioconditioning (soaking) of seeds in the solution of Nano-Gro® (1 granule dm-3 water), (2) foliar application in the form of spraying, (3) soaking seeds and foliar application and (4) control plants untreated with stimulator. The results showed that applied stimulator significantly increased early yield of tomato fruit (0,983 kg m-2) as compared with the control (0,780 kg m-2). Significant increases in lycopene (6,054 mg 100 g-1 FW), dry matter, chlorophyll b (0,469 mg 100 g-1 FW) and β-carotene (3,943 mg 100 g-1 FW) concentration in the fruits treated with Nano-Gro® were also observed. Using Nano-Gro® stimulator had no significant effect on concentration of macro-elements. The potential positive effect of stimulator in tomato cultivation should be considered and further studies ought to be undertaken.

英语. chemical composition, conditioning seeds, lycopene, nutritional value

15

185-192