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Pregled bibliografske jedinice broj: 1136131

Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application


Pasković, Igor; Soldo, Barbara; Goreta Ban, Smiljana; Radić, Tomislav; Lukić, Marina; Urlić, Branimir; Mimica, Matea; Brkić Bubola, Karolina; Colla, Giuseppe; Rouphael, Youssef et al.
Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application // Food Chemistry, 359 (2021), 129961, 10 doi:10.1016/j.foodchem.2021.129961 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1136131 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application

Autori
Pasković, Igor ; Soldo, Barbara ; Goreta Ban, Smiljana ; Radić, Tomislav ; Lukić, Marina ; Urlić, Branimir ; Mimica, Matea ; Brkić Bubola, Karolina ; Colla, Giuseppe ; Rouphael, Youssef ; Major, Nikola ; Šimpraga, Maja ; Ban, Dean ; Palčić, Igor ; Franić, Mario ; Grozić, Kristina ; Lukić, Igor

Izvornik
Food Chemistry (0308-8146) 359 (2021); 129961, 10

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Solanum lycopersicum L. ; Biofertiliser ; Volatiles ; Sensory quality ; Rhizophagus irregularis ; Funneliformis mosseae

Sažetak
The effects of different fertilisation treatments with arbuscular mycorrhizal fungi (AMF) inoculation on AMF root colonisation, fruit yield, nutrient and total phenol contents, volatile compound composition, and sensory attributes of tomato (Solanum lycopersicum L.) were investigated. Mineral, organic, and mineral + organic fertiliser application positively affected tomato yield (35%–50%) and phosphorus concentration (24%–29%) compared with controls. AMF application had a significant impact on the total nitrogen (+9%), manganese (+12%), and hydrophilic phenol (+8%) contents in the fruit. Volatile compounds were affected by the interactive effects of fertilisation and AMF application. The response of tomato fruit sensory quality indicators was relatively modest, with only a few sensory characteristics affected to a lesser extent. Although tomato showed susceptibility to field native AMF, particular combinations of fertilisation and AMF inoculation were more effective at improving the quality parameters of tomatoes under field conditions applied in this study.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove:
Institut za jadranske kulture i melioraciju krša, Split,
Institut za poljoprivredu i turizam, Poreč,
Sveučilište u Splitu

Citiraj ovu publikaciju

Pasković, Igor; Soldo, Barbara; Goreta Ban, Smiljana; Radić, Tomislav; Lukić, Marina; Urlić, Branimir; Mimica, Matea; Brkić Bubola, Karolina; Colla, Giuseppe; Rouphael, Youssef et al.
Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application // Food Chemistry, 359 (2021), 129961, 10 doi:10.1016/j.foodchem.2021.129961 (međunarodna recenzija, članak, znanstveni)
Pasković, I., Soldo, B., Goreta Ban, S., Radić, T., Lukić, M., Urlić, B., Mimica, M., Brkić Bubola, K., Colla, G. & Rouphael, Y. (2021) Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application. Food Chemistry, 359, 129961, 10 doi:10.1016/j.foodchem.2021.129961.
@article{article, year = {2021}, pages = {10}, DOI = {10.1016/j.foodchem.2021.129961}, chapter = {129961}, keywords = {Solanum lycopersicum L., Biofertiliser, Volatiles, Sensory quality, Rhizophagus irregularis, Funneliformis mosseae}, journal = {Food Chemistry}, doi = {10.1016/j.foodchem.2021.129961}, volume = {359}, issn = {0308-8146}, title = {Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application}, keyword = {Solanum lycopersicum L., Biofertiliser, Volatiles, Sensory quality, Rhizophagus irregularis, Funneliformis mosseae}, chapternumber = {129961} }
@article{article, year = {2021}, pages = {10}, DOI = {10.1016/j.foodchem.2021.129961}, chapter = {129961}, keywords = {Solanum lycopersicum L., Biofertiliser, Volatiles, Sensory quality, Rhizophagus irregularis, Funneliformis mosseae}, journal = {Food Chemistry}, doi = {10.1016/j.foodchem.2021.129961}, volume = {359}, issn = {0308-8146}, title = {Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application}, keyword = {Solanum lycopersicum L., Biofertiliser, Volatiles, Sensory quality, Rhizophagus irregularis, Funneliformis mosseae}, chapternumber = {129961} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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