توصيفگر ها :
بهره وري , سلامت محيط زيست , عملكرد ميوه , فنول كل , نانوفسفر هيدروكسي آپاتيت , ويتامين ث
چكيده انگليسي :
Tomato is a warm-season vegetable that holds significant importance in Iran compared to other vegetables in terms of cultivated area. In many countries, it ranks as the second most important vegetable after potatoes and is considered one of the most expensive vegetables in terms of production costs. Therefore, examining factors that enhance the quantity and quality of its fruit, especially in the context of crop management, is essential. This study investigates the effects of Pseudomonas putida bacteria and phosphate fertilizers on the quantity and quality of tomato fruit. The experiment was conducted as a factorial completely randomized design with three replications in the research greenhouse of Isfahan University of Technology. In this study, the treatments examined included two main factors: the first factor was different sources of phosphorus (bio-phosphorus bone meal, nano-phosphorus hydroxyapatite, triple superphosphate, and control), and the second factor was the use of P. putida bacteria (presence and absence). Phosphate fertilizers were applied at two concentrations, 20 and 40 mg/kg of soil, and the control treatment involved no use of fertilizer or bacteria. The results indicated that the presence of the bacteria improved growth characteristics, fruit shape, fruit firmness, photosynthetic pigments, vitamin C content, phenolic and flavonoid compounds, and better absorption of sodium and phosphorus elements. However, it reduced antioxidant activity and calcium absorption. The significant interaction between fertilizer and bacteria suggests a differential response of the plant to the phosphorus sources used, depending on the presence or absence of the bacteria. The assessment of growth characteristics and yield performance of tomatoes showed that the nano-phosphorus hydroxyapatite source at a concentration of 40 mg/kg of soil, in the presence of bacteria, led to significant increases in most growth and quantitative fruit parameters. Specifically, this treatment resulted in a marked increase in plant height, biomass, fruit yield, firmness, and single fruit weight. Although the bio-phosphorus bone meal (20 mg/kg) in the presence of bacteria exhibited similar growth characteristics and fruit yield to the previous treatment, it did not match the nano-phosphorus hydroxyapatite in terms of fruit firmness and biomass, showing a significant decrease in these aspects. Triple superphosphate (20 mg/kg of soil) in the presence of bacteria exhibited similar growth characteristics in tomato plants as the nano-phosphorus hydroxyapatite in the presence of bacteria. However, it showed a significant decrease in single fruit weight and plant biomass compared to the nano-hydroxyapatite treatment. The nano-phosphorus hydroxyapatite (40 mg/kg of soil) in the presence of bacteria also significantly increased relative water content (RWC), chlorophyll a, chlorophyll b, carotenoids, total phenol, and vitamin C. This treatment also led to greater absorption of nitrogen and phosphorus in the leaves and roots of the plant. In contrast, the highest magnesium uptake was observed at a lower concentration of nano-hydroxyapatite in the presence of bacteria, while the highest calcium and sodium uptake was observed with the nano-phosphorus hydroxyapatite treatment (40 mg/kg of soil) in the absence of bacteria. The results of this study suggest that the combination of P. putida bacteria and nano-phosphorus hydroxyapatite is an effective approach for improving the growth, yield, and quality characteristics of tomato fruit. As a result, the combination of P. putida bacteria and hydroxyapatite nano-phosphorus can effectively help to improve the growth and quality of tomato fruit. This approach not only leads to an increase in the yield and qualitative characteristics of the fruit, but also leads to a better absorption of nutrients, which ultimately leads to the production of high-quality and more economical tomatoes.
