ISHS Acta Horticulturae 379: International Symposium on Quality of Fruit and Vegetables: Influence of Pre- and Post- Harvest Factors and Technology
THE EFFECT OF GREENHOUSE HEATING ON TOMATO FRUIT QUALITY |
| Authors: | E. Traka-Mavrona, F. Bletsos, M. Grafiadellis, G. Spanomitsios |
| Abstract:
The subject of this work was the study of the effect of three greenhouse heating systems on the quality of new selected material and of some hybrids of fresh market tomatoes. The systems applied, were the passive solar, the gas oil air furnace and the anti-frost protection as control. The cultivars used, were the hybrids Carpy, Tresor, Caruso, Arletta, Carmello and Dombo, the line Gr-p and the variety Gr-m. From the results obtained, it was found that the solar system mainly affected the total and the gas oil air furnace the early production. The control gave more malformed and reduced weight fruits. The greenhouse with the gas oil air furnace increased the soluble and the total solids, but also increased the blossom-end-rot affected fruits. The pH had a tendency to drop as the temperature increased. The mean fruit weight of early production was favoured by the gas oil air furnace, but later in spring, the solar system was more effective. The hybrids Arletta, Carmello, Tresor, Caruso, Dombo and the line Gr-p gave the highest marketable production. The least malformed fruits were produced by Caruso and the most malformed ones by Arletta. Tresor, Carpy and Arletta produced the most reduced weight fruits. The variety Gr-m gave malformed and blossom-end-rot affected fruits, but with the highest soluble and total solids. Arletta and the line Gr-p had the lowest solids. Carmello was the most acid, while Gr-m, Dombo and Arletta were the least. | |
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