EFFECT OF OCIMUM BASILICUM L. BIOLOGICAL PREPARATION ON TOMATO FRUIT QUALITY GROWN IN GREENHOUSE

The objective of investigation was to evaluate the impact of Ocimum basilicum L. biological preparation on tomato fruit quality.
Two Lithuanian tomato cultivars were investigated: ‘Balčiai’ and ‘Vytėnų Didieji’. Tomatoes were transplanting in unheated greenhouse the first ten days of June.
Four different concentrations (dilution level: D6, C30, C200 and 1M) of biological preparation were used six times during tomatoes vegetation every ten days.
The following parameters determining the quality of tomato fruit were analyzed: firmness, dry mater, dry soluble solids, titratable acidity, β-carotene and lycopene.
Our experiment revealed that tomato quality indices depended on the concentrations of biological preparation and cultivars used.
The highest concentration (1M) of Ocimum basilicum L. preparation had not positive effect on tomato ‘Balčiai’ fruit quality.
The solution with D6, C30, C200 and 1M increased the contents of β-carotene and D6, C200 increased the content of lycopene in tomatoes ‘Balčiai’. The solution with C30, C200 and 1M concentrations increased the contents of β-carotene and lycopene in tomatoes ‘Vytėnų Didieji’. Titratable acidity and fruit skin firmness showed no significant differences between treatments.

International Symposium on Advanced Technologies and Management Towards Sustainable Greenhouse Ecosystems: Greensys2011

S. Sakalauskienė, R. Karklelienė, A. Radzevičius, C. Bobinas, A. Brazaitytė, J. Sakalauskaitė, P. Viškelis, G. Samuolienė, P. Duchovskis, J. Pinikienė

biological preparation, dilution level, fruit quality, tomato

https://doi.org/10.17660/ActaHortic.2012.952.104