Abstract
ABSTRACT This study aimed to investigate the effect of silicon (Si) sources and doses on the physicochemical quality as well as post-harvest conservation of tomato fruits. Treatments were arranged in a 3 x 5 factorial scheme corresponding to sources {calcium silicate, potassium silicate and sodium silicate} and five doses of Si (equivalent to 0, 100, 200, 400 and 800 kg/ha SiO2). Randomized blocks were the experimental design, with four replications. Soluble solids, vitamin C, lycopene, titratable acidity, mature fruit firmness, initial firmness, firmness half-life, time until reaching firmness equivalent to 3.0 x 104 N/m2 and 2.0 x 104 N/m2 and Si content in fruits were evaluated. Soluble solids, vitamin C and lycopene of fruits increased with increasing doses of Si, except for the highest dose. Calcium and sodium silicate provided the highest lycopene concentration in fruits. An increase in initial firmness, number of days until reaching firmness half-life and firmness equivalent to 3.0 and 2.0 x 104 N/m2 were observed along with increasing doses of Si. Tomato fertilization with calcium silicate, potassium silicate and sodium silicate, used as sources of Si, increased the post-harvest conservation as well as the physicochemical quality of tomato.
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Claims 12
Claim · model-written summary
Tomato fruit soluble solids increased with silicon dose except at the highest dose.
- Taxon
- Tomato
Solanum lycopersicumt0 - Treatment
- increasing doses of Sie0
- Outcome
- Soluble solidse0
- Direction
- increasede0
- Qualifier
- except for the highest dosee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soluble solids, vitamin C and lycopene of fruits increased with increasing doses of Si, except for the highest dose.”
t0“Tomato”
Claim · model-written summary
Tomato fruit vitamin C increased with silicon dose except at the highest dose.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- increasing doses of Sie0
- Outcome
- vitamin Ce0
- Direction
- increasede0
- Qualifier
- except for the highest dosee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soluble solids, vitamin C and lycopene of fruits increased with increasing doses of Si, except for the highest dose.”
t0“Tomato”
Claim · model-written summary
Tomato fruit lycopene increased with silicon dose except at the highest dose.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- increasing doses of Sie0
- Outcome
- lycopenee0
- Direction
- increasede0
- Qualifier
- except for the highest dosee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soluble solids, vitamin C and lycopene of fruits increased with increasing doses of Si, except for the highest dose.”
t0“Tomato”
Claim · model-written summary
Calcium silicate yielded the highest fruit lycopene concentration.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- calcium silicatee1
- Outcome
- lycopene concentration in fruitse0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Calcium and sodium silicate provided the highest lycopene concentration in fruits.”
e1“sources {calcium silicate, potassium silicate and sodium silicate}”
t0“Tomato”
Claim · model-written summary
Sodium silicate yielded the highest fruit lycopene concentration.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- sodium silicatee1
- Outcome
- lycopene concentration in fruitse0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Calcium and sodium silicate provided the highest lycopene concentration in fruits.”
e1“sources {calcium silicate, potassium silicate and sodium silicate}”
t0“Tomato”
Claim · model-written summary
Initial fruit firmness increased with increasing silicon dose.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- increasing doses of Sie0
- Outcome
- initial firmnesse0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“An increase in initial firmness, number of days until reaching firmness half-life and firmness equivalent to 3.0 and 2.0 x 104 N/m2 were observed along with increasing doses of Si.”
t0“Tomato”
Claim · model-written summary
Days until fruit reached firmness half-life increased with increasing silicon dose.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- increasing doses of Sie0
- Outcome
- number of days until reaching firmness half-lifee0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“An increase in initial firmness, number of days until reaching firmness half-life and firmness equivalent to 3.0 and 2.0 x 104 N/m2 were observed along with increasing doses of Si.”
t0“Tomato”
Claim · model-written summary
Days until fruit reached firmness of 3.0 x 104 N/m2 increased with increasing silicon dose.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- increasing doses of Sie0
- Outcome
- firmness equivalent to 3.0 and 2.0 x 104 N/m2e0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“An increase in initial firmness, number of days until reaching firmness half-life and firmness equivalent to 3.0 and 2.0 x 104 N/m2 were observed along with increasing doses of Si.”
t0“Tomato”
Claim · model-written summary
Days until fruit reached firmness of 2.0 x 104 N/m2 increased with increasing silicon dose.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- increasing doses of Sie0
- Outcome
- firmness equivalent to 3.0 and 2.0 x 104 N/m2e0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“An increase in initial firmness, number of days until reaching firmness half-life and firmness equivalent to 3.0 and 2.0 x 104 N/m2 were observed along with increasing doses of Si.”
t0“Tomato”
Claim · model-written summary
Calcium silicate fertilization improved tomato conservation and physicochemical quality.
- Taxon
- TomatoSolanum lycopersicume0
- Treatment
- calcium silicatee0
- Outcome
- post-harvest conservation as well as the physicochemical qualitye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato fertilization with calcium silicate, potassium silicate and sodium silicate, used as sources of Si, increased the post-harvest conservation as well as the physicochemical quality of tomato.”
Claim · model-written summary
Potassium silicate fertilization improved tomato conservation and physicochemical quality.
- Taxon
- TomatoSolanum lycopersicume0
- Treatment
- potassium silicatee0
- Outcome
- post-harvest conservation as well as the physicochemical qualitye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato fertilization with calcium silicate, potassium silicate and sodium silicate, used as sources of Si, increased the post-harvest conservation as well as the physicochemical quality of tomato.”
Claim · model-written summary
Sodium silicate fertilization improved tomato conservation and physicochemical quality.
- Taxon
- TomatoSolanum lycopersicume0
- Treatment
- sodium silicatee0
- Outcome
- post-harvest conservation as well as the physicochemical qualitye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tomato fertilization with calcium silicate, potassium silicate and sodium silicate, used as sources of Si, increased the post-harvest conservation as well as the physicochemical quality of tomato.”
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