Abstract
We investigated the effect of different methods in watering on selected tomato fruit components and taste. Ascorbic acid, reducing sugar and organic acid contents in the fruits were all higher when tomato plants were grown under the water stress conditions compared to the normal watering and the excessive watering conditions. Fruits of water-stressed tomato plants also tasted better.
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References
Honda F and Yasui H 1976 Bull. Veg. Ornam. Crop Res. Stn. Japan, C2, 15–31.
Tochigi H and Kawasato H 1989 Bull. Tochigi Pref. Agric. Exp. Stn. Japan, 36, 15–23.
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© 1997 Kluwer Academic Publishers
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Yoshida, K., Nakami, H., Tsukazawa, K., Inayama, M. (1997). Ascorbic acid and reducing sugars contained in two kinds of tomato fruits watered by different methods. In: Ando, T., Fujita, K., Mae, T., Matsumoto, H., Mori, S., Sekiya, J. (eds) Plant Nutrition for Sustainable Food Production and Environment. Developments in Plant and Soil Sciences, vol 78. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0047-9_317
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DOI: https://doi.org/10.1007/978-94-009-0047-9_317
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-6510-8
Online ISBN: 978-94-009-0047-9
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