Deciphering the Effects of Different Calcium Sources on the Plant Growth, Yield, Quality, and Postharvest Quality Parameters of ‘Tomato’

Abstract

Tomatoes are one of the most important vegetables in every home, especially in South Asian countries, used as a vegetable, ketchup, and condiment in many kitchen recipes. It is a good source of calcium, potassium, folate, vitamin A, vitamin K, and lycopene, which are beneficial for the human body and protect it against different diseases. Nutrient management is a key factor for the best quality production of tomato fruit. The present study was conducted to compare the efficiency of different calcium salts (calcium sulphate, calcium carbonate, calcium nitrate, and calcium chloride) in improving the growth, yield, and other quality-related parameters of tomatoes. A single field experiment was conducted and laid out according to the Randomized Complete Block Design (RCBD) with a single factor in the field and a Complete Randomized Design (CRD)) for postharvest fruit storage. The results obtained from this experiment suggest that plants treated with 2% calcium chloride solution exhibited the greatest plant height (85.27 cm), number of leaves (221), yield per plant (2.3 kg), ascorbate peroxidase (290.75 m mol s−1 kg−1), superoxide dismutase (7.13 m mol s−1 kg−1), catalase (18.74 m mol s−1 kg−1), total phenolics (2.44 mg g−1), and β carotene (0.48 µg g−1). During postharvest storage, the maximum shelf life (18 days), minimum disease incidence (4.78%), weight loss (6.61%), and ethylene production (119.6 µL C2H4 kg−1h−1) rate were also observed in calcium-treated fruits.

Keywords

• tomato
• nutrient management
• calcium salts
• enzymes
• antioxidants
• shelf life