Influence of organic and mineral fertilizers on chemical and biochemical compounds content in tomato (Solanum lycopersicum) var. Mongal F1
Journal Title: Journal of Experimental Biology and Agricultural Sciences - Year 2016, Vol 4, Issue 0
Abstract
The concentration of secondary metabolites can be influenced qualitatively and quantitatively by ecological factors and farming practices. The purpose of this study was to determine the impact of organic and mineral fertilization on physical characteristics and the content of chemical and biochemical compounds of the fruits of the tomato var. Mongal F1. Physical, chemical and biochemical characterizations of tomato samples were carried out from samples collected from control, organic and mineral fertilized plants, to assess the nutritional potential according to fertilization. Samples collected from the organic fertilizer had pH values of 4.21 ± 0.01 corresponding to measurable acidity of 8.47 ± 0.06g malic acid /100g Fresh Tomato (FT), dry matter of 4.18 ± 0.02/100g FT and total ash content of 0.38 ± 0.01/100g FT. The contents of fats, proteins are respectively 2.28 ± 0.01 and 0.70 ± 0.02 mg/100g FT, totals sugar value of 2.83 ± 0.02 mg/100g FT. For mineral fertilization, the samples had pH values of 4.16 ± 0.01 corresponding to a measurable acidity of 8.10 ± 0.12g malic acid /100g FT, values of dry matter 3.82 ± 0.02/100g FT and totals ash content of 0.37 ± 0.01. The contents of fats and proteins are respectively 0.27 ± 0.01 and 0.64 ± 0.01 mg/100g FT with totals sugar value of 2.56 ± 0.01 mg/100g FT. Result of study revealed that organic fertilization can increase the concentration of secondary metabolites production in tomato var. Mongal F1 than mineral fertilization. This increase may be probably due to the availability of various major and minor elements in organic fertilizer contrary to mineral fertilizer which has only three major elements, Nitrogen (N), Phosphorus (P) and Potassium (K). Globally fruit ripping has shown a positive effect on the accumulation of fats, proteins and total sugar.
Authors and Affiliations
Christophe DABIRE, Abdoulaye SEREME, Charles PARKOUDA, Marius K. SOMDA, Alfred S. TRAORE
Keywords
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- EP ID EP430241
- DOI 10.18006/2016.4(Issue6).631.636
- Views 42
- Downloads 0
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