Simultaneous effect of mycorrhizae and water supply on yield formation of processing tomato

Research output: Chapter in Book/Report/Conference proceedingConference contribution

1 Citation (Scopus)

Abstract

Many studies have demonstrated that fruit yield and antioxidant content are significantly determined by cultivar genetics, but abiotic (water supply, etc.) and biotic (mycorrhizae, etc.) factors also have strong affects. A 2-year (2013 and 2014) open-field experiment was conducted to study the effect of mycorrhizae and different water supply levels on yield parameters and carotenoid concentration and composition of processing tomato. Bioactive components were measured by high-performance liquid chromatography (HPLC). Fruits were harvested from green to red maturity stage during two consecutive years. We experienced very large environmental differences between the two years, with particular regard to precipitation and temperature. The effect of irrigation on yield quantity was more significant in 2013 than in 2014. We measured a significantly higher concentration of carotenoids in the second experimental year.

Original languageEnglish
Title of host publication14th International Symposium on Processing Tomato
PublisherInternational Society for Horticultural Science
Pages31-35
Number of pages5
ISBN (Electronic)9789462611542
DOIs
Publication statusPublished - May 1 2017

Publication series

NameActa Horticulturae
Volume1159
ISSN (Print)0567-7572

Keywords

  • Antioxidant content
  • Different water supply
  • Mycorrhizae

ASJC Scopus subject areas

  • Horticulture

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  • Cite this

    Helyes, L., Pék, Z., Daood, H., & Posta, K. (2017). Simultaneous effect of mycorrhizae and water supply on yield formation of processing tomato. In 14th International Symposium on Processing Tomato (pp. 31-35). (Acta Horticulturae; Vol. 1159). International Society for Horticultural Science. https://doi.org/10.17660/ActaHortic.2017.1159.5