EFFECT OF MYCORRHIZAE ON MAIN ANTIOXIDANT CONTENT OF PROCESSING TOMATO
A two year (2012 and 2013) open field experiment was conducted to study the effect of mycorrhizae and irrigation on the yield parameters and main antioxidant components (lycopene, β-carotene and ascorbic acid) of processing tomato. The experimental design was randomized block, number of replications were four for each treatment. Bioactive components were measured via high performance liquid chromatography (HPLC). Fruits were harvested from green to red maturity stage during two consecutive years. The mycorrhized treatment did not significantly increase the yield quantity in the examined two years. Generally we can say that different water supply and the mycorrhiza supplement had no significant effect on the measured antioxidants values. Unfortunately, from the two-year experiment (the first experimental year was only pre-test), we have not received a clear result, about the effect of mycorrhization.
Helyes, L., Pék, Z., Daood, H.G. and Posta, K. (2015). EFFECT OF MYCORRHIZAE ON MAIN ANTIOXIDANT CONTENT OF PROCESSING TOMATO. Acta Hortic. 1081, 105-110
mycorrhizae, cultivar, antioxidant content