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Nutrient composition of tomato products prepared using tomato grown under sodic condition with gypsum and farmyard manure treatment
Author(s) -
Rani Varsha,
Khetarpaul Neelam
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3762
Subject(s) - chemistry , agronomy , gypsum , phosphorus , potassium , nutrient , zinc , irrigation , magnesium , biology , paleontology , organic chemistry
BACKGROUND: The use of sodic water for crop irrigation decreases the availability of nutrients such as nitrogen, calcium, magnesium and zinc to plants and harms crop yield and quality. Crops irrigated with sodic water have been utilised in various product formulations. Gypsum and farmyard manure (FYM) are known to provide good soil amendment under sodic water irrigation. This research was therefore conducted to study the variation in nutrient composition of tomato products prepared from tomatoes irrigated with canal water (control) and those irrigated with sodic water treated with gypsum and FYM at two levels, i.e. 50% neutralisation of sodicity (G 1 F 2 ) and complete neutralisation of sodicity (G 2 F 2 ). RESULTS: The contents of protein, fat, crude fibre, ash, carbohydrate and total soluble sugars in three types of tomato product were in the ranges 1.08–1.68, 0.20–0.31, 0.43–1.07, 0.83–1.06, 6.17–7.22 and 2.32–4.81 g kg −1 respectively. Tomato products prepared from tomatoes irrigated with G 1 F 2 ‐treated water contained significantly ( P < 0.05) less protein, fat, crude fibre, dietary fibre, calcium, magnesium, phosphorus, potassium, iron, zinc and sulfate but more ash, carbohydrate, total soluble sugars, oxalic acid, polyphenols, sodium, chloride and bicarbonate than those prepared from tomatoes irrigated with canal water and G 2 F 2 ‐treated water. CONCLUSION: The results showed that tomato crops irrigated with sodic water treated with gypsum and FYM to varying extent were effective in maintaining and improving the nutrient composition of various tomato products. Copyright © 2009 Society of Chemical Industry