Influencia de ácidos húmicos en indicadores bioquímicos y físicoquímicos de la calidad del tomate.

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  • Additional Information
    • Alternate Title:
      Effect of humic acids on biochemical and physicochemical indicators of tomato quality.
    • Subject Terms:
      HUMIC acid; FOOD quality; TOMATOES; BIOMARKERS; TOMATO seeds; ORGANIC acids
    • Abstract:
      Se evaluó el efecto de ácidos húmicos en indicadores bioquímicos y físicoquímicos de la calidad del tomate. Se aplicaron ácidos húmicos a las plántulas en concentraciones de: 250, 500, 750 y 1 000 mg L-1. Se empleó un control para un total de 5 tratamientos con 5 réplicas, que se ubicaron sobre un diseño de bloques al azar. Los datos obtenidos fueron evaluados mediante análisis de varianza y comparación de medias por la prueba de Tukey (p ≤ 0,05). Los ácidos húmicos aplicados tuvieron una respuesta positiva sobre los indicadores evaluados, logrando incrementos significativos de pH, sólidos solubles totales, carbohidratos solubles totales, materia seca, vitamina C, firmeza, diámetro axial y ecuatorial, y la relación sólidos solubles totales/acidez titulable, así como una reducción de la acidez titulable y la pérdida de peso del fruto en comparación con el control, obteniéndose los mejores resultados con la concentración de 500 mg L-1 de ácidos húmicos. [ABSTRACT FROM AUTHOR]
    • Abstract:
      The effect of humic acids on biochemical and physico-chemical indicators of tomato quality was evaluated. Humic acids were applied to the seedlings at concentrations: 250, 500, 750 and 1 000 mg L-1. A control was also used, using 5 treatments with 5 replicates, which were set on a randomized block design. The data were evaluated by analysis of variance and comparison of means by the Tukey test (p ≤ 0,05). Applied humic acids had a positive response on the evaluated pointers, achieving significant increases in pH, total soluble solids, total soluble carbohydrates, dry matter, vitamin C, firmness, axial and equatorial diameter, and the total soluble solids / titratable acidity ratio. Also, a reduction in the titratable acidity and fruit weight loss were compared. The best results were achieved with the concentration of 500 mg L-1of humic acids. [ABSTRACT FROM AUTHOR]
    • Abstract:
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