Impact of the symbivit preparation on quantitative and qualitative indicators of tomato (Lycopersicon esculentum Mill.)

Authors

  • Alžbeta Hegedűsová Department of Vegetable Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra
  • Alena Andrejiová Department of Vegetable Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra
  • Ivana Mezeyová Department of Vegetable Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra

DOI:

https://doi.org/10.5219/677

Keywords:

tomato, mycorrhiza, growth parameters, yield, carotenoids

Abstract

The aim of the work was the verification of Symbivit preparation containing mycorrhiza fungi from the genus Glomus in the cultivation of tomato (varieties Uno Rosso F1 and Brixol F1). The impact of mycorrhiza on the growth parameters of seedlings (overground mass, the mass of the root system, stem diameter, plant height), total fruits yield and quality by the spectrophotometric determination of the total carotenoids in fresh fruits was evaluated. According to the statistical evaluation by the method of multifactorial analysis of variance there was found significant effect of the preparation on all evaluated growth parameters. The increase of the overground part in case of variety Uno Rosso F1 was about 62.43%, in Brixol F1 it was about 75.55% in comparison with control variant. Similarly, the increase in the weight of the root system was found for variety Uno Rosso F1 about 31.38% and for Brixol F1 about 35.98%, as well as in plants height of variety Uno Rosso F1 about 14.06% and of Brixol F1 about 31.84 % when compared to control. Application of Symbivit preparation in tomato cultivation had positive effect on total yields of tomato fruits of both selected varieties. Effect of application of Symbivit preparation on the carotenoids content in tomato fresh fruits was not prove to be statistically significant, as well as it was not found significant difference in the content of total carotenoids when evaluating the influence of the variety.

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Published

2016-12-15

How to Cite

Hegedűsová, A. ., Andrejiová, A. ., & Mezeyová, I. . (2016). Impact of the symbivit preparation on quantitative and qualitative indicators of tomato (Lycopersicon esculentum Mill.). Potravinarstvo Slovak Journal of Food Sciences, 10(1), 631–636. https://doi.org/10.5219/677

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