Influence of magnetic field on germination, growth and production of tomato


  • Jaroslav Jedlička Slovak University of Agriculture in Nitra, Horticulture and Landscape Engineering Faculty, Tr. A. Hlinku 2, 949 76 Nitra
  • Oleg Paulen Slovak University of Agriculture in Nitra, Horticulture and Landscape Engineering Faculty, Tr. A. Hlinku 2, 949 76 Nitra
  • Štefan Ailer Slovak University of Agriculture in Nitra, Horticulture and Landscape Engineering Faculty, Tr. A. Hlinku 2, 949 76 Nitra



tomato, electromagnetic field, germination, growth, production.


In the study with tomatoes, there was ivestigated the impact of extremely low frequency electromagnetic fields on seed germination of tomato (Solanum lycopersicum L.) after treatment before sowing, as well as the growth of young plants that were exposed to low frequency electromagnetic field before planting in the field when growing transplants under cover. In the experiments conducted in two consecutive years (2012 and 2013), we followed the length of seed germination period of tomato variety „Pavlína", growth of young plants expressed in plant height and root length, and the fruit size. Magnetization of seeds and young plants was carried out in laboratory conditions, plant growth was evaluated under cover prior to planting, and fruit traits were followed in field conditions where plants were grown on experimental plots (80.0 m2). The plants were grown in accordance with the standards of an agricultural practice for tomato. At the generative phase, the fruits were collected at regular intervals, and their number and weight were evaluated. Low frequency electromagnetic fields acting at the three inductance levels (20, 40 and 60 mT) and exposure of 20 minutes a day with frequency of 50 Hz, significantly positively influenced the germination, plant growth and fruit size of the studied tomato variety.


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How to Cite

Jedlička, J. ., Paulen, O. ., & Ailer, Štefan . (2014). Influence of magnetic field on germination, growth and production of tomato. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 150–154.