Yield, quality and drought sensitivity of tomato to water deficit during different growth stages

In areas where the supply of water for irrigation is limited, tomato production is often subject to drought stress. In order to investigate the drought sensitivity of tomato (Lycopersicon esculentum Mill.) yield and quality during different growth stages, field and pot experiments were conducted in a high tunnel in southern China during the 2013 and 2016 growing seasons. The experiments consisted of four treatments. Crops were drip-irrigated to 100 % of field capacity at all growth stages divided into treatment T1 (control) and the treatment group T2, T3 and T4 receiving half the amount of irrigation as T1 when the soil water content reached 70 % of field capacity, the vegetative phase (stage I) T2, the flowering and fruit development phase (stage II) T3, and the fruit ripening phase (stage III) T4. Compared to the control treatment, drought stress at stages II and III caused a decrease in yield of 13 % and 26 %, respectively. Fruit firmness and color index were positively affected by drought stress, while fruit water content and shape index did not show any differences between treatments. Taste and nutritional quality parameters, such as total soluble solids, soluble sugar, organic acids and vitamin C improved in response to limited water supply (p 0.05). Despite having a negative effect on fruit yield, drought stress applied at stage III tended to enhance fruit quality traits. This study found that applying drought stress at stage I can be a positive management approach as it saves water and has fewer negative effects compared to applying drought stress at the other critical growth stages, thereby minimizing the adverse effects of drought stress.

Yield, quality and drought sensitivity of tomato to water deficit during different growth stages

In areas where the supply of water for irrigation is limited, tomato production is often subject to drought stress. In order to investigate the drought sensitivity of tomato (Lycopersicon esculentum Mill.) yield and quality during different growth stages, field and pot experiments were conducted in a high tunnel in southern China during the 2013 and 2016 growing seasons. The experiments consisted of four treatments. Crops were drip-irrigated to 100 % of field capacity at all growth stages divided into treatment T1 (control) and the treatment group T2, T3 and T4 receiving half the amount of irrigation as T1 when the soil water content reached 70 % of field capacity, the vegetative phase (stage I) T2, the flowering and fruit development phase (stage II) T3, and the fruit ripening phase (stage III) T4. Compared to the control treatment, drought stress at stages II and III caused a decrease in yield of 13 % and 26 %, respectively. Fruit firmness and color index were positively affected by drought stress, while fruit water content and shape index did not show any differences between treatments. Taste and nutritional quality parameters, such as total soluble solids, soluble sugar, organic acids and vitamin C improved in response to limited water supply (p 0.05). Despite having a negative effect on fruit yield, drought stress applied at stage III tended to enhance fruit quality traits. This study found that applying drought stress at stage I can be a positive management approach as it saves water and has fewer negative effects compared to applying drought stress at the other critical growth stages, thereby minimizing the adverse effects of drought stress.(AU)

Substratos e temperaturas para germinação e vigor de sementes de tomateiro / Substrates and temperatures for germination and vigor of tomato seeds

O estabelecimento das condições ideais para a germinação, principalmente da temperatura e do substrato, é de extrema importância, tendo em vista que estes fatores variam entre sementes de diferentes espécies. Assim, o objetivo do presente trabalho foi definir substratos e temperaturas para germinação de sementes de tomateiro, cultivar IPA 6. O trabalho foi conduzido no Laboratório de Análise de Sementes, do Departamento de Ciências Agrárias (DCA) da Universidade Estadual de Montes Claros (UNIMONTES). O delineamento experimental utilizado foi o inteiramente casualizado, com os tratamentos distribuídos em esquema fatorial 2 x 5, sendo duas temperaturas (constante de 25 e alternada de 20-30 °C) e cinco substratos: areia, areia + esterco bovino (1:1), areia + Bioplant® (1:1), areia + composto orgânico (1:1), e areia + vermiculita (1:1), com quatro repetições de 50 sementes por tratamento. Os parâmetros avaliados foram: germinação, primeira contagem da germinação, índice de velocidade de germinação, comprimento de plântulas, massa da matéria fresca e seca de plântulas. Conclui-se que a temperatura de 25 °C e os substratos areia, areia + Bioplant® e areia + vermiculita são condições ideais para a germinação e vigor das sementes de tomateiro.

The establishment of the ideal conditions for germination, especially temperature and substrate, is of extreme importance, considering that these factors vary between seeds of different species. Thus, the objective of the present work was to define substrates and temperatures for germination of tomato seeds, IPA 6 cultivar. The work was conducted at the Laboratory of Seed Analysis, Department of Agrarian Sciences (DCA) of the State University of Montes Claros (UNIMONTES). The experimental design was a completely randomized design, with the treatments distributed in a 2 x 5 factorial scheme, two temperatures (25 and alternating between 20-30 ° C) and five substrates: sand, sand + bovine manure (1: 1 ), sand + Bioplant® (1: 1), sand + organic compost (1: 1), and sand + vermiculite (1: 1) with four replicates of 50 seeds per treatment. The evaluated parameters were: germination, first germination count, germination speed index, seedling length, fresh and dry matter mass of seedlings. It was concluded that the temperature of 25 ° C and the substrates sand, sand + Bioplant® and sand + vermiculite are ideal conditions for germination and vigor of tomato seeds.

Substratos e temperaturas para germinação e vigor de sementes de tomateiro / Substrates and temperatures for germination and vigor of tomato seeds

O estabelecimento das condições ideais para a germinação, principalmente da temperatura e do substrato, é de extrema importância, tendo em vista que estes fatores variam entre sementes de diferentes espécies. Assim, o objetivo do presente trabalho foi definir substratos e temperaturas para germinação de sementes de tomateiro, cultivar IPA 6. O trabalho foi conduzido no Laboratório de Análise de Sementes, do Departamento de Ciências Agrárias (DCA) da Universidade Estadual de Montes Claros (UNIMONTES). O delineamento experimental utilizado foi o inteiramente casualizado, com os tratamentos distribuídos em esquema fatorial 2 x 5, sendo duas temperaturas (constante de 25 e alternada de 20-30 °C) e cinco substratos: areia, areia + esterco bovino (1:1), areia + Bioplant® (1:1), areia + composto orgânico (1:1), e areia + vermiculita (1:1), com quatro repetições de 50 sementes por tratamento. Os parâmetros avaliados foram: germinação, primeira contagem da germinação, índice de velocidade de germinação, comprimento de plântulas, massa da matéria fresca e seca de plântulas. Conclui-se que a temperatura de 25 °C e os substratos areia, areia + Bioplant® e areia + vermiculita são condições ideais para a germinação e vigor das sementes de tomateiro.(AU)

The establishment of the ideal conditions for germination, especially temperature and substrate, is of extreme importance, considering that these factors vary between seeds of different species. Thus, the objective of the present work was to define substrates and temperatures for germination of tomato seeds, IPA 6 cultivar. The work was conducted at the Laboratory of Seed Analysis, Department of Agrarian Sciences (DCA) of the State University of Montes Claros (UNIMONTES). The experimental design was a completely randomized design, with the treatments distributed in a 2 x 5 factorial scheme, two temperatures (25 and alternating between 20-30 ° C) and five substrates: sand, sand + bovine manure (1: 1 ), sand + Bioplant® (1: 1), sand + organic compost (1: 1), and sand + vermiculite (1: 1) with four replicates of 50 seeds per treatment. The evaluated parameters were: germination, first germination count, germination speed index, seedling length, fresh and dry matter mass of seedlings. It was concluded that the temperature of 25 ° C and the substrates sand, sand + Bioplant® and sand + vermiculite are ideal conditions for germination and vigor of tomato seeds.(AU)

Produção de tomateiro Santa Cruz em função da adubação orgânica em Nova Xavantina - MT / Production of tomato Santa Cruz in function of organic fertilization in Nova Xavantina - MT

A produção do tomateiro em função da adubação orgânica usando fontes de adubos orgânicos como esterco bovino que é um insumo de grande importância reduz as adubações complementares com adubos químicos diminuindo o custo de produção. Objetivou-se com este trabalho, avaliar diferentes doses de esterco bovino na produção de tomateiro, var. Santa Cruz em Nova Xavantina-MT. O delineamento experimental foi em blocos casualizados, sendo cinco tratamentos e quatro repetições. As doses utilizadas foram: 0, 5, 10, 15 e 20 Kg ha-1, com três plantas por repetição, sendo a planta central considerada como planta util. Foram realizadas avaliações semanais para determinar a altura da planta, números de frutos, diâmetro equatorial de frutos, diâmetro longitudinais, peso por fruto e produção. Nas condições em que foi realizado este experimento, conclui-se que quando se utilizou 20 Kg ha-1 obteve-se a maior altura de plantas, números de frutos, entretanto houve um aumento na produção de frutos por planta e produtividade do tomateiro variedade Santa Cruz a medida que se elevou as doses de esterco bovino.(AU)

The production of tomatoes due to organic fertilization using sources of organic fertilizers such as cattle manure, which is a very important input, reduces the additional fertilizations with chemical fertilizers, reducing the cost of production. The objective of this work was to evaluate different doses of bovine manure in tomato production, var. Santa Cruz in New Xavantina-MT. The experimental design was in randomized blocks, with five treatments and four replications. The doses used were: 0, 5, 10, 15 and 20 T ha-1 , with three plants per repetition, the central plant being considered as a useful plant. Weekly evaluations were carried out to determine plant height, fruit numbers, equatorial diameter of fruits, longitudinal diameter, weight per fruit and yield. In the conditions under which this experiment was carried out, it was concluded that when 20 T ha-1 were used, it was obtained higher plant height, fruit numbers, however there was an increase in fruit yield per plant and yield of tomato variety Santa Cruz. As the doses of bovine manure were raised.(AU)

Produção de tomateiro Santa Cruz em função da adubação orgânica em Nova Xavantina - MT / Production of tomato Santa Cruz in function of organic fertilization in Nova Xavantina - MT

A produção do tomateiro em função da adubação orgânica usando fontes de adubos orgânicos como esterco bovino que é um insumo de grande importância reduz as adubações complementares com adubos químicos diminuindo o custo de produção. Objetivou-se com este trabalho, avaliar diferentes doses de esterco bovino na produção de tomateiro, var. Santa Cruz em Nova Xavantina-MT. O delineamento experimental foi em blocos casualizados, sendo cinco tratamentos e quatro repetições. As doses utilizadas foram: 0, 5, 10, 15 e 20 Kg ha-1, com três plantas por repetição, sendo a planta central considerada como planta util. Foram realizadas avaliações semanais para determinar a altura da planta, números de frutos, diâmetro equatorial de frutos, diâmetro longitudinais, peso por fruto e produção. Nas condições em que foi realizado este experimento, conclui-se que quando se utilizou 20 Kg ha-1 obteve-se a maior altura de plantas, números de frutos, entretanto houve um aumento na produção de frutos por planta e produtividade do tomateiro variedade Santa Cruz a medida que se elevou as doses de esterco bovino.

The production of tomatoes due to organic fertilization using sources of organic fertilizers such as cattle manure, which is a very important input, reduces the additional fertilizations with chemical fertilizers, reducing the cost of production. The objective of this work was to evaluate different doses of bovine manure in tomato production, var. Santa Cruz in New Xavantina-MT. The experimental design was in randomized blocks, with five treatments and four replications. The doses used were: 0, 5, 10, 15 and 20 T ha-1 , with three plants per repetition, the central plant being considered as a useful plant. Weekly evaluations were carried out to determine plant height, fruit numbers, equatorial diameter of fruits, longitudinal diameter, weight per fruit and yield. In the conditions under which this experiment was carried out, it was concluded that when 20 T ha-1 were used, it was obtained higher plant height, fruit numbers, however there was an increase in fruit yield per plant and yield of tomato variety Santa Cruz. As the doses of bovine manure were raised.

Mapa de preferência interno de pães elaborados com farinha do bagaço de tomate / Internal preference map of breads manufactured with tomato berry flour

O pão é um dos alimentos mais difundidos no mundo, seu consumo é frequente em todas as classes sociais. A fabricação de pães com farinhas mistas possibilita o enriquecimento nutricional do alimento, e consequentemente diminuindo a emissão de resíduo no ambiente. O objetivo do trabalho foi submeter o resíduo do tomate ao processo de secagem para produção da farinha do resíduo de tomate (FRT), e posterior fabricação de pães nas proporções de substituição (7,5%, 15%, 22,5% e 30%), e verificar sua aceitação sensorial. A análise sensorial realizada comum total de 90 julgadores não treinados e um pão comercial foi utilizado para a análise. Houve uma preferência dos julgadores pelos pães que tiveram uma menor porcentagem da FRT sendo P1 (7,5%), P2 (15%) e P3 (22,5%). Conclui-se que é possível desenvolver produtos alimentícios com boa aceitabilidade sensorial, utilizando a farinha de resíduo de tomate como ingrediente de suas formulações.(AU)

Mapa de preferência interno de pães elaborados com farinha do bagaço de tomate / Internal preference map of breads manufactured with tomato berry flour

O pão é um dos alimentos mais difundidos no mundo, seu consumo é frequente em todas as classes sociais. A fabricação de pães com farinhas mistas possibilita o enriquecimento nutricional do alimento, e consequentemente diminuindo a emissão de resíduo no ambiente. O objetivo do trabalho foi submeter o resíduo do tomate ao processo de secagem para produção da farinha do resíduo de tomate (FRT), e posterior fabricação de pães nas proporções de substituição (7,5%, 15%, 22,5% e 30%), e verificar sua aceitação sensorial. A análise sensorial realizada comum total de 90 julgadores não treinados e um pão comercial foi utilizado para a análise. Houve uma preferência dos julgadores pelos pães que tiveram uma menor porcentagem da FRT sendo P1 (7,5%), P2 (15%) e P3 (22,5%). Conclui-se que é possível desenvolver produtos alimentícios com boa aceitabilidade sensorial, utilizando a farinha de resíduo de tomate como ingrediente de suas formulações.

Adição de compostos orgânicos em substrato comercial para produção de mudas de tomate / Addition of organic compounds on a substrate for tomato seedlings

Objetivou-se avaliar a formação de mudas de tomate cv. Santa Cruz Kada (Paulista) com incorporação de compostos orgânicos em distintas proporções no substrato comercial. Empregou-se o delineamento inteiramente casualizados, com quatro repetições. Os tratamentos foram constituídos das combinações: T1-substrato comercial; T2-substrato comercial+torta de mamona 2,5%; T3-substrato comercial+torta de mamona 5,0%; T4–substrato comercial+esterco de bovino 20,0%; T5-substrato comercial+esterco de bovino 25,0%; T6–substrato comercial+cama de aviário 10,0% e T7–substrato comercial+cama de aviário 15,0%. A mistura contendo 75% de substrato comercial com 25% de esterco de bovino possibilitou a produção de mudas de tomate de melhor qualidade.

This study aimed to evaluate the formation of tomato seedlings cv. Santa Cruz Kada (Paulista) with the merger in the commercial substrate of organic compounds in different proportions. The design was a completely randomized design, with four replications. The treatments were formed from the combination of the mixture of commercial substrate with castor cake, cattle manure and aviary bed. Regarding the treatments, which presented averages significantly superior to the other was the mixture of 25% cattle manure and 75% commercial substrate for the production of tomato seedlings.

Adição de compostos orgânicos em substrato comercial para produção de mudas de tomate / Addition of organic compounds on a substrate for tomato seedlings

Objetivou-se avaliar a formação de mudas de tomate cv. Santa Cruz Kada (Paulista) com incorporação de compostos orgânicos em distintas proporções no substrato comercial. Empregou-se o delineamento inteiramente casualizados, com quatro repetições. Os tratamentos foram constituídos das combinações: T1-substrato comercial; T2-substrato comercial+torta de mamona 2,5%; T3-substrato comercial+torta de mamona 5,0%; T4–substrato comercial+esterco de bovino 20,0%; T5-substrato comercial+esterco de bovino 25,0%; T6–substrato comercial+cama de aviário 10,0% e T7–substrato comercial+cama de aviário 15,0%. A mistura contendo 75% de substrato comercial com 25% de esterco de bovino possibilitou a produção de mudas de tomate de melhor qualidade.(AU)

This study aimed to evaluate the formation of tomato seedlings cv. Santa Cruz Kada (Paulista) with the merger in the commercial substrate of organic compounds in different proportions. The design was a completely randomized design, with four replications. The treatments were formed from the combination of the mixture of commercial substrate with castor cake, cattle manure and aviary bed. Regarding the treatments, which presented averages significantly superior to the other was the mixture of 25% cattle manure and 75% commercial substrate for the production of tomato seedlings.(AU)

Fractionation of heavy metals in yellow latosol cultivated with vegetables / Fracionamento de metais pesados em latossolo amarelo sob cultivo de hortaliças

Sequential extraction or chemical fractionation of heavy metals allows inferences to be made about their origin, occurrence, bioavailability, toxic potential and environmental contamination. Thus, the present study aimed to assess the distribution of Cu, Mn, Ni, Pb and Zn among the different soil fractions and landscape compartments of a yellow latosol cultivated with vegetables. Soil samples were collected from five areas cultivated with tomato (Lycopersicon esculentum, Mill.), lettuce (Lactuca sativa), chili pepper (Capsicum annuum L.) and chard (Beta vulgaris L.) in different slope positions (upper, middle, lower), and four reference areas (native forest), at a depth of 0.00 - 0.20 m. Heavy metal levels were also assessed in water used to irrigate the crops and for human consumption by collecting 200 ml of water samples from reservoirs. The soil samples were sequentially fractionated to quantify the concentrations of adsorbed Cu, Mn, Ni, Pb and Zn in the exchangeable (EF), organic matter (OF), amorphous and crystalline iron oxide fractions (AFeOx and CFeOx). Landscape position only interfered significantly in heavy metal adsorption in the soil for Cu and Ni associated with CFeOx and Zn bound to the EF in the farming areas. The highest Cu, Ni, Pb and Zn levels were found in the fractions with less stable chemical bonds (bound to organic matter), in addition to a strong affinity between Cu, Zn and Mn and the oxide fractions (AFeOx + CFeOx). The low affinity of Pb and Ni for the AFeOx and CFeOx fractions indicates greater contamination potential for the water reservoirs. In the short term, organic matter is the main source of remediation for heavy metal contamination in soil, making it important to adopt conservation practices aimed at reducing OM losses.(AU)

Extrações sequenciadas ou fracionamento químico de metais pesados permitem inferências sobre origem, forma de ocorrência, biodisponibilidade, potencial de toxicidade e contaminação ambiental por esses elementos. Assim, o presente estudo foi desenvolvido com o propósito de avaliar a distribuição de Cu, Mn, Ni, Pb e Zn entre as diferentes frações do solo e compartimento da paisagem, de um Latossolo Amarelo sob cultivo de hortaliças. Foram coletadas amostras de solos de cinco áreas cultivadas com tomate (Lycopersicon esculentum, Mill.), alface (Lactuca sativa), pimentão (Capsicum annuum L.) e acelga (Beta vulgaris L.) em diferentes posições no relevo (topo, encosta, baixio) e quatro áreas de referência (mata nativa), na profundidade de 0,00 - 0,20 m. Também foram avaliados os teores de metais pesados na água destinada à irrigação das lavouras e ao consumo humano, coletando-se para isso, 200 ml de amostras de água dos reservatórios. As amostras de solo foram fracionadas sequencialmente para quantificação dos teores de Cu, Mn, Ni, Pb e Zn adsorvidos às frações trocável (FT), matéria orgânica (FO), óxido de ferro amorfo e cristalino (OxFeA e OxFeC). As posições da paisagem interferiram significativamente na adsorção de metais pesados no solo apenas para o Cu e o Ni ligados à OxFeC e para o Zn ligado à FT, nas áreas cultivadas. Os maiores teores de Cu, Ni, Pb e Zn no solo encontram-se nas frações com ligações químicas menos estáveis (ligados à matéria orgânica) sendo também encontrada forte afinidade de Cu, Zn e Mn às frações oxídicas (AFeOx + CFeOx). A baixa afinidade de Pb e Ni às OxFeA e OxFeC condiciona maior potencial de contaminação dos reservatórios hídricos. A curto prazo, a matéria orgânica é a principal fonte de remediação de metais pesados no solo, sendo importante a adoção de práticas conservacionistas que reduzam suas perdas.(AU)

Origin and evolution of tomato production Lycopersicon esculentum in México / Origem e evolução da produção de tomate Lycopersicon esculentum no México

Lycopersicon esculentum known as tomato, although has an Andean origin is a contribution of Mexico to the world is, being the first agricultural product to be exported. This research aimed to review the literature in relation to the origin and evolution of the production of tomato in Mexico within the historical development of the country. In ancient times, the tomato was cultivated in milpas (open field) and chinampas (artificial islands for riparian agriculture) using sustainable methods. Spanish colonizers showed the tomato to the rest of the world and diversified its uses. In independent Mexico, haciendas and railroads integrated the different farming regions. Production decreased during the Mexican revolution, and with land reform, the milpa returned. During the Green Revolution (1970), Sinaloa stood out, with the separation of two systems, subsistence, and modern with technology programs. Biotechnological development (1990) emerged parallel to organic production. So actually with this system, we could return to more sustainable pre-Hispanic ecological principles with less environmental impact.

Lycopersicon esculentum conhecido como tomate, uma contribuição do México para o mundo a partir de sua domesticação, embora sua origem seja andina, é o primeiro produto de exportação agrícola. Esta pesquisa tem como objetivo realizar uma revisão da literatura em relação à origem e evolução da produção de tomate no México e, no desenvolvimento histórico do país. Nos tempos antigos, o tomate foi cultivado em milpas (campo aberto) e chinampas (ilhas artificiais para a agricultura ribeirinha), utilizando métodos sustentáveis. Colonizadores espanhóis introduziram o tomate no restante do mundo, diversificando seus usos. No México independente, fazendas e estradas de ferro integram as diferentes regiões agrícolas. A produção diminuiu durante a revolução mexicana, e com a reforma agrária ocorreu o retorno da milpa. Sinaloa destacou-se durante a Revolução Verde (1970), com a separação dos dois sistemas de subsistência e moderno e, com programas de tecnologia. O desenvolvimento biotecnológico (1990) surge em paralelo à produção biológica. Dada a complexidade do panorama dos alimentos, atualmente, com estes sistemas, podem-se retomar os princípios ecológicos pré-hispânicos mais sustentáveis, com menor impacto ambiental.

Origin and evolution of tomato production Lycopersicon esculentum in México / Origem e evolução da produção de tomate Lycopersicon esculentum no México

Lycopersicon esculentum known as tomato, although has an Andean origin is a contribution of Mexico to the world is, being the first agricultural product to be exported. This research aimed to review the literature in relation to the origin and evolution of the production of tomato in Mexico within the historical development of the country. In ancient times, the tomato was cultivated in milpas (open field) and chinampas (artificial islands for riparian agriculture) using sustainable methods. Spanish colonizers showed the tomato to the rest of the world and diversified its uses. In independent Mexico, haciendas and railroads integrated the different farming regions. Production decreased during the Mexican revolution, and with land reform, the milpa returned. During the Green Revolution (1970), Sinaloa stood out, with the separation of two systems, subsistence, and modern with technology programs. Biotechnological development (1990) emerged parallel to organic production. So actually with this system, we could return to more sustainable pre-Hispanic ecological principles with less environmental impact. (AU)

Lycopersicon esculentum conhecido como tomate, uma contribuição do México para o mundo a partir de sua domesticação, embora sua origem seja andina, é o primeiro produto de exportação agrícola. Esta pesquisa tem como objetivo realizar uma revisão da literatura em relação à origem e evolução da produção de tomate no México e, no desenvolvimento histórico do país. Nos tempos antigos, o tomate foi cultivado em milpas (campo aberto) e chinampas (ilhas artificiais para a agricultura ribeirinha), utilizando métodos sustentáveis. Colonizadores espanhóis introduziram o tomate no restante do mundo, diversificando seus usos. No México independente, fazendas e estradas de ferro integram as diferentes regiões agrícolas. A produção diminuiu durante a revolução mexicana, e com a reforma agrária ocorreu o retorno da milpa. Sinaloa destacou-se durante a Revolução Verde (1970), com a separação dos dois sistemas de subsistência e moderno e, com programas de tecnologia. O desenvolvimento biotecnológico (1990) surge em paralelo à produção biológica. Dada a complexidade do panorama dos alimentos, atualmente, com estes sistemas, podem-se retomar os princípios ecológicos pré-hispânicos mais sustentáveis, com menor impacto ambiental. (AU)

Origin and evolution of tomato production Lycopersicon esculentum in México

ABSTRACT: Lycopersicon esculentum known as tomato, although has an Andean origin is a contribution of Mexico to the world is, being the first agricultural product to be exported. This research aimed to review the literature in relation to the origin and evolution of the production of tomato in Mexico within the historical development of the country. In ancient times, the tomato was cultivated in milpas (open field) and chinampas (artificial islands for riparian agriculture) using sustainable methods. Spanish colonizers showed the tomato to the rest of the world and diversified its uses. In independent Mexico, haciendas and railroads integrated the different farming regions. Production decreased during the Mexican revolution, and with land reform, the milpa returned. During the Green Revolution (1970), Sinaloa stood out, with the separation of two systems, subsistence, and modern with technology programs. Biotechnological development (1990) emerged parallel to organic production. So actually with this system, we could return to more sustainable pre-Hispanic ecological principles with less environmental impact.

RESUMO Lycopersicon esculentum conhecido como tomate, uma contribuição do México para o mundo a partir de sua domesticação, embora sua origem seja andina, é o primeiro produto de exportação agrícola. Esta pesquisa tem como objetivo realizar uma revisão da literatura em relação à origem e evolução da produção de tomate no México e, no desenvolvimento histórico do país. Nos tempos antigos, o tomate foi cultivado em milpas (campo aberto) e chinampas (ilhas artificiais para a agricultura ribeirinha), utilizando métodos sustentáveis. Colonizadores espanhóis introduziram o tomate no restante do mundo, diversificando seus usos. No México independente, fazendas e estradas de ferro integram as diferentes regiões agrícolas. A produção diminuiu durante a revolução mexicana, e com a reforma agrária ocorreu o retorno da milpa. Sinaloa destacou-se durante a Revolução Verde (1970), com a separação dos dois sistemas de subsistência e moderno e, com programas de tecnologia. O desenvolvimento biotecnológico (1990) surge em paralelo à produção biológica. Dada a complexidade do panorama dos alimentos, atualmente, com estes sistemas, podem-se retomar os princípios ecológicos pré-hispânicos mais sustentáveis, com menor impacto ambiental.

Wood-associated fungi produce volatile organic compounds toxic to root-knot nematode

Since volatiles do not leave residues in food and cause low toxicity to humans, they can act as a skeleton for new nematicidal molecules, once they have demonstrated activity against phytonematodes. The aim of this study was to evaluate the effect of volatile organic compounds (VOCs) released by wood-associated fungi on controling second-stage juveniles (J2) of Meloidogyne incognita. All 28 wood-associated fungi isolates produced VOCs which caused in excess of 76 % immobility in exposed J2 of M. incognita. The fungus isolate VOCs also caused significant mortality compared to control when J2 were exposed to them. After 6 h of exposure, the fungus species Epicoccum nigrum and Schizophyllum commune produced VOCs that immobilized exposed J2 compounds, in relation to the control. When J2 were inoculated into tomato under greenhouse conditions, the M. incognita infectivity and reproduction were reduced by exposure to the VOCs. Volatiles produced by most of the fungi isolates and analyzed by gas chromatograph coupled to a mass spectrometer (CG-MS), included alcohols, esters, terpenes, and ketones. Certain compounds appeared only in S. commune or in E. nigrum suggesting their involvement in the high level of damage caused to nematode reproduction on tomato. Volatiles emitted by wood fungi demonstrated another mode of action of these microorganisms in nature.

Wood-associated fungi produce volatile organic compounds toxic to root-knot nematode

Since volatiles do not leave residues in food and cause low toxicity to humans, they can act as a skeleton for new nematicidal molecules, once they have demonstrated activity against phytonematodes. The aim of this study was to evaluate the effect of volatile organic compounds (VOCs) released by wood-associated fungi on controling second-stage juveniles (J2) of Meloidogyne incognita. All 28 wood-associated fungi isolates produced VOCs which caused in excess of 76 % immobility in exposed J2 of M. incognita. The fungus isolate VOCs also caused significant mortality compared to control when J2 were exposed to them. After 6 h of exposure, the fungus species Epicoccum nigrum and Schizophyllum commune produced VOCs that immobilized exposed J2 compounds, in relation to the control. When J2 were inoculated into tomato under greenhouse conditions, the M. incognita infectivity and reproduction were reduced by exposure to the VOCs. Volatiles produced by most of the fungi isolates and analyzed by gas chromatograph coupled to a mass spectrometer (CG-MS), included alcohols, esters, terpenes, and ketones. Certain compounds appeared only in S. commune or in E. nigrum suggesting their involvement in the high level of damage caused to nematode reproduction on tomato. Volatiles emitted by wood fungi demonstrated another mode of action of these microorganisms in nature.(AU)

Tricalcium phosphate solubilization and nitrogen fixation by newly isolated Aneurinibacillus aneurinilyticus CKMV1 from rhizosphere of Valeriana jatamansi and its growth promotional effect

Aneurinibacillus aneurinilyticus strain CKMV1 was isolated from rhizosphere of Valeriana jatamansi and possessed multiple plant growth promoting traits like production of phosphate solubilization (260 mg/L), nitrogen fixation (202.91 nmol ethylene mL-1 h-1), indole-3-acetic acid (IAA) (8.1 µg/mL), siderophores (61.60%), HCN (hydrogen cyanide) production and antifungal activity. We investigated the ability of isolate CKMV1 to solubilize insoluble P via mechanism of organic acid production. High-performance liquid chromatography (HPLC) study showed that isolate CKMV1 produced mainly gluconic (1.34%) and oxalic acids. However, genetic evidences for nitrogen fixation and phosphate solubilization by organic acid production have been reported first time for A. aneurinilyticus strain CKMV1. A unique combination of glucose dehydrogenase (gdh) gene and pyrroloquinoline quinone synthase (pqq) gene, a cofactor of gdh involved in phosphate solubilization has been elucidated. Nitrogenase (nif H) gene for nitrogen fixation was reported from A. aneurinilyticus. It was notable that isolate CKMV1 exhibited highest antifungal against Sclerotium rolfsii (93.58%) followed by Fusarium oxysporum (64.3%), Dematophora necatrix (52.71%), Rhizoctonia solani (91.58%), Alternaria sp. (71.08%) and Phytophthora sp. (71.37%). Remarkable increase was observed in seed germination (27.07%), shoot length (42.33%), root length (52.6%), shoot dry weight (62.01%) and root dry weight (45.7%) along with NPK (0.74, 0.36, 1.82%) content of tomato under net house condition. Isolate CKMV1 possessed traits related to plant growth promotion, therefore, could be a potential candidate for the development of biofertiliser or biocontrol agent and this is the first study to include the Aneurinibacillus as PGPR.(AU)

Inactivation of Listeria monocytogenes ATCC 7644 on fresh-cut tomato using nisin in combinations with organic salts

The inhibition of Listeria monocytogenes ATCC 7644 on fresh-cut tomato was investigated using nisin alone, and in combinations with organic salts. Nisin at a concentration of 5000 UI/mL was introduced alone or in combination with an organic salt (sodium citrate or sodium acetate each at 3 and 5 g/100 mL each) on fresh-cut tomato previously inoculated with 108 CFU/mL of L. monocytogenes ATCC 7644. Chlorine at 200 ppm was used as a control. The inoculated samples were incubated at different temperatures (4, 10 and 25 °C) and examined at 0, 24, 48 and 72 h. The effects of the antimicrobial treatments on quality parameters of tomato (pH, soluble solids, titratable acidity and vitamin C) were also evaluated, and colour parameters were observed at the lowest storage temperature for 10 days. Both nisin and the organic salts inhibited growth of L. monocytogenes, but the combinations of two compounds were more effective. The nisin-sodium citrate (5%) combination was significantly (p 0.05) effective, while chlorine was least effective against L. monocytogenes. The quality parameters were substantially retained, especially at 4 °C, suggesting good shelf stability at a low temperature. These results substantiate the use of the cheap and eco-friendly approach to reducing this pathogen of health concern in common fresh produce.(AU)

Volatile metabolites produced from agro-industrial wastes by Na-alginate entrapped Kluyveromyces marxianus

The aim of this study was to evaluate the effects of alginate entrapment on fermentation metabolites of Kluyveromyces marxianus grown in agrowastes that served as the liquid culture media. K. marxianus cells entrapped in Na-alginate were prepared using the traditional liquid-droplet-forming method. Whey and pomaces from processed tomatoes, peppers, and grapes were used as the culture media. The changes in the concentrations of sugar, alcohol, organic acids, and flavor compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) and high pressure liquid chromatography (HPLC). Both free and entrapped, K. marxianus were used individually to metabolize sugars, organic acids, alcohols, and flavor compounds in the tomato, pepper, grape, and acid whey based media. Marked changes in the fermentation behaviors of entrapped and free K. marxianus were observed in each culture. A 1.45-log increase was observed in the cell numbers of free K. marxianus during fermentation. On the contrary, the cell numbers of entrapped K. marxianus remained the same. Both free and entrapped K. marxianus brought about the fermentation of sugars such as glucose, fructose, and lactose in the agrowaste cultures. The highest volume of ethanol was produced by K. marxianus in the whey based media. The concentrations of flavor compounds such as ethyl acetate, isoamyl alcohol, isoamyl acetate, 2-phenylethyl isobutyrate, phenylethyl acetate, and phenylethyl alcohol were higher in fermented agrowaste based media compared to the control.(AU)

Plant growth promoting capability and genetic diversity of bacteria isolated from mud volcano and lime cave of Andaman and Nicobar Islands

Twenty four bacterial strains from four different regions of mud volcano and lime cave were isolated to estimate their diversity, plant growth promoting and biocontrol activities to use them as inoculant strains in the fields. An excellent antagonistic effect against four plant pathogens and plant growth promoting properties such as IAA production, HCN production, phosphate solubilization, siderophore production, starch hydrolysis and hydrolytic enzymes syntheses were identified in OM5 (Pantoea agglomerans) and EM9 (Exiguobacterium sp.) of 24 studied isolates. Seeds (Chili and tomato) inoculation with plant growth promoting strains resulted in increased percentage of seedling emergence, root length and plant weight. Results indicated that co-inoculation gave a more pronounced effects on seedling emergence, secondary root numbers, primary root length and stem length, while inoculation by alone isolate showed a lower effect. Our results suggest that the mixed inocula of OM5 and EM9 strains as biofertilizers could significantly increase the production of food crops in Andaman archipelago by means of sustainable and organic agricultural system.