ISHS Acta Horticulturae 761: XXVII International Horticultural Congress - IHC2006: International Symposium on Advances in Environmental Control, Automation and Cultivation Systems for Sustainable, High-Quality Crop Production under Protected Cultivation
EFFECT OF THE PURPLE NON-SULFUR BACTERIUM (RHODOBACTER SPHAEROIDES) ON THE FRUIT QUALITY OF TOMATO |
| Authors: | K. Kondo, E. Nishihara, N. Nakata |
| Keywords: | phototrophic bacteria, brix, titratable acidity, ascorbic acid, phosphoric acid, citric acid, malic acid |
| Abstract:
This study was conducted to investigate the effect of the purple non-sulfur bacterium (Rhodobacter sphaeroides) application on the fruit quality of tomato (Lycopersicon esculentum Mill.). Freeze dried purple non-sulfur bacterium (PTBP) was used for the investigation. The investigation also examined different PTBP application methods, where PTBP was applied at one time or split-applied ten times. These PTBP application methods had three different amounts of PTBP, which were applied 2.5 g PTBP (PTBP), 1.25 g PTBP (1/2 PTBP) and no PTBP (NO-PTBP). 2.5 g PTBP and 1.25 g PTBP nitrogen rates was applied (NH4)2SO4 for NO-PTBP and 1/2PTBP, respectively. Regardless of the method of application, the PTBP promoted the ascorbic acid content, but there was no significant change in fruit weight and the contents of sugar and organic acid. On the other hand, the one-time application promoted the malic acid content while the ten-time application promoted the phosphoric acid content. These results showed that PTBP application enhanced the quality of tomato fruits. Moreover, the effect of PTBP application differed with the method of application. Recently, consumer requirements for better quality vegetables are expanding from the shape to the nutritional value and healthiness of vegetables. Therefore, the PTBP application has the potential to improve the nutritional value of cultivated vegetables. | |
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