English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

A greenhouse experiment was carried out to determine the effect of cationic proportions (K, Ca, Mg) in the nutrient solution on carotenoids and α-tocopherol content at green–orange, orange, red, and intense-red ripening stages using a high-pigment tomato ( Lycopersicon esculentum  Mill.) cultivar hp (`Lunarossa') and a standard cultivar (`Corfù') grown in a soilless culture. The highest lycopene concentration was observed in the `hp' cultivar at the red and intense-red ripening stages (3.0 mg/100 g fresh weight and 3.2 mg/100 g fresh weight respectively). In both cultivars, the concentration of β-carotene increased during the ripening stages, reaching the highest value (0.6 mg/100 g fresh weight) at the intense-red stage. The hp cultivar has guaranteed higher lycopene (average, 2.0 mg/100 g fresh weight vs. 1.7 mg/100 g fresh weight) and α-tocopherol contents (average, 1.2 mg/100 g fresh weight vs. 0.9 mg/100 g fresh weight) than those of the standard. In both cultivars, a high proportion of K in the nutrient solution increased antioxidant concentration β-carotene and especially lycopene) during the red and intense-red ripening stages, followed by Mg. The lowest values were recorded for the Ca treatment. Lastly, a positive correlation was recorded between fruit tissue K and lycopene content, whereas a negative correlation was observed between fruit tissue Ca and lycopene content.

Evolution of Nutritional Value of Two Tomato Genotypes Grown in Soilless Culture as Affected by Macrocation Proportions