Effect of Different Tomato Rootstocks and EC Levels on the Nutrient Content of Fresh Tomatoes

Abstract

This study was conducted to determine the effects of different tomato rootstocks and high EC levels in order to increase the mineral content of tomatoes, one of the most consumed vegetables in the world. The research was carried out in perlite medium in a non-heated polycarbonate covered greenhouse the in spring production period during 2-years. In the study, 5 different EC levels were applied 2, 3, 5, 7 and 9 dS m-1. In the research, Newton F1 tomato variety was grafted onto 11 different commercial tomato rootstock. Also, for control purposes, non-grafted and self-grafted plants were used. The P, K, Ca, Mg, Fe, B, Mn and Zn contents of fruit samples were determined according to the dry burning method. The P, K, Ca, Mg, Fe, Mn and Zn contents of fresh fruit increased with increasing EC levels, according to the two year average results of the study. The effects of the rootstocks on the nutritional content of the fruit were found to be statistically nonsignificant. According to the results of the study it was determined that the mineral content of tomato fruit could be increased by changing the concentration of the nutrient solution.

Keywords: Solanum lycopersicon, grafting, electrical conductivity (EC), mineral content