Effects of Biological and Fungicidal Environmental Protection on Chemical Composition of Tomato and Red Pepper Fruits
Bożena Cwalina-Ambroziak1, Ryszard Amarowicz2
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1Department of Phytopathology and Entomology, University of Warmia and Mazury,
Prawocheńskiego 17, 10-720 Olsztyn, Poland
2Department of Chemical and Physical Properties of Food,
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences,
Tuwima 10, 10-747 Olsztyn, Poland
Pol. J. Environ. Stud. 2012;21(4):831–836
The experimental materials comprised the fruits of tomato cv. Robin F1 and red pepper cv. Mira harvested from plants sprayed three times with the growth regulator Asahi SL, the biostimulator Biochikol 020 PC, the biocontrol agent Polyversum, and the fungicide Bravo 500 SC. Control plants were sprayed with sterile water. Total fruit yield, average fruit weight, and the concentrations of total extract, pectin, reducing sugars, carotenoids, and phenolic compounds were determined.
Biological and fungicidal control contributed to an increase in the yield and average weight of tomato and pepper fruit. The protective treatments had no effect on the content of extract and reducing sugars in tomato and red pepper fruit. The applied biological and fungicidal control agents were negatively correlated with the concentrations of carotenoids and phenolic compounds in tomato fruit, and positively with the pectin content of tomato and red pepper fruit.