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The Effect of Calcium and Potassium Fertilizers on the Solidity and the Calcium and Potassium Content of Canned Tomatoes 1
Author(s) -
Sayre C. B.,
Kertesz Z. I.,
Loconti J. D.
Publication year - 1940
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1940.00021962003200050009x
Subject(s) - potassium , citation , chemistry , horticulture , library science , mathematics , political science , computer science , biology , organic chemistry
FIRMNESS or solidity of tomatoes is of great importance in the quality of the canned product. A method developed at the New York State Agricultural Experiment Station for the treatment of tomatoes with soluble calcium salts (2) ~ during processing greatly increased the firmness of the canned product. Minute quantities of calcium taken up by the tissues by this method have definitely improved the solidity and increased the drained weight and firmness of the tomatoes. The objects of the experiment reported here were two-fold. First, to find out if the application of calcium salts as an amendment to the soil in which tomatoes were grown would increase the uptake of calcium by the plant and result in an increase in the calcium content and firmness of the tomato fruit. It has been reported (~) that with an abundant supply of potassium there is some replacement of calcium by potassium in the plant. The second object was to test the effect of increasing amounts of potassium fertilizers on the firmness of the fruit and, particularly, to determine if increased potassium fertilizers would reduce the calcium content of the tomatoes.