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Tomatoes are an important component of the human diet because they are rich in minerals and antioxidants that sequester free radicals in cells, preventing various disorders that affect human health. Here, we aimed to evaluate the effects of different nitrogen sources and concentrations on antioxidant capacity and physical and chemical quality of tomato fruit. The experiment was conducted in Vitória da Conquista, state of Bahia, Brazil, in the experimental field of Universidade Estadual do Sudoeste da Bahia. The experimental setup included a randomized block design with four replicates in a factorial layout of 3 × 3 + 1 (control), for a total of 40 plots. The three treatments comprised different nitrogen sources (calcium nitrate, urea, and ammonium sulfate), applied in three doses (140, 280, and 420 kg ha ). We evaluated firmness, pH, titratable acidity TA, soluble solid SS, SS/TA ratio, ascorbic acid, carotenoids, flavonoids, phenolic compounds and DPPH inhibition, were evaluated after samples were harvested. However, increasing concentrations of N adversely affected the acidity and led to an increase in the SS/TA ratio. Increasing the N concentration also reduced the content of bioactive compounds. excluding carotenoids, which consequently impaired antioxidant activity.

QUALITY AND ANTIOXIDANT ACTIVIY OF TOMATO CULTIVATED UNDER DIFFERENT SOURCES AND DOSES OF NITROGEN