Vol. 7, Issue 5 (2018)

Author(s):
P Bhuvanaswri, Dr. V Geethalakshmi, Dr. T Ragavan, Dr. V Krishnamoorthy and Dr. T Sivakumar

Abstract:
Tomato (Lycopersicum esculentum.) is one of the ubiquitous and widely consumed vegetable crops. High quality yield is an essential pre-requisite for its efficient and economical production. Here, we aimed to evaluate the effects of different nitrogen doses on physical and chemical quality of tomato fruit. The experiment was conducted at Ponnaniyar, Trichy. The experimental setup included a factorial randomized block design with three replications. The treatments comprised of four dates of sowing (22^nd, 24^th, 26^th and 28^th Meteorological Standard Week), applied in three doses of N [RDN-75kg ha^-1, RDN (-25%) and RDN (+25%)]. The fruit shape index, pericarp thickness, pH, titratable acidity, total soluble solid, sugar acid ratio and ascorbic acid were analyzed. However, increasing concentrations of N increases the acidity, SAR and TSS, but the ascorbic acid and the fruit firmness declines