alexa Effects of Long-term Nitrogen and Organic Fertilization on Antioxidants Content of Tomato Fruits
ISSN: 2376-0354

Journal of Horticulture
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Research Article

Effects of Long-term Nitrogen and Organic Fertilization on Antioxidants Content of Tomato Fruits

Enping Zhang*, Yu Duan, Fulei Tan and Shuhong Zhang
Department of Horticultural, Shenyang Agricultural University, 110866, China
Corresponding Author : Enping Zhang
Department of Horticultural
Shenyang Agricultural University, China
Tel: 86-24-88487084
Email: [email protected]
Received: December 18, 2015 Accepted: January 19, 2016 Published: January 25, 2016
Citation: Zhang E, Duan Y, Tan F, Zhang S (2016) Effects of Long-term Nitrogen and Organic Fertilization on Antioxidants Content of Tomato Fruits. J Hortic 3:172. doi:10.4172/2376-0354.1000172
Copyright: © 2016 Zhang E. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Abstract

The effects of different N level in combination with organic fertilizer on carotenoids, phenols and flavonoids contents in tomato fruits were studied. The N mixed with organic fertilizer treatment had higher the content of β- carotene, and AN2 achieved 34.20 μg/g. At red ripening stage, the content of lycopene of BN1 and BN2 were very close to, respectively 180.79 μg/g and 182.50 μg/g. The content of lutein at red ripening stage was nearly three times than that at turning stage. At red ripening stage, content of lutein ranged from 2.85 μg/g to 8.87 μg/g. In the all of phenolic acid, coffeic acid was the highest levels. The highest caffeic acid content (73.74 μg/g) was observed in the AN2 (double N and organic fertilizer), and only organic fertilizer (AN0) was no significant difference with BN1 (single N). Rutin content in tomato fruit had no difference in three N levels (N0, N1, N2). AN0 had the highest quercetin content in tomato fruits in all treatment, by 66.39 μg/ g.

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