Action of oligosaccharides on the yield and quality of tomato [Acción de oligosacáridos en el rendimiento y calidad de tomate]

In this research oligosaccharides extracted from plant cell walls were evaluated regarding yield and quality of tomato fruits (Lycopersicon esculentum Mill.) "bola" type of cv. 'EF 163'. The commercial products Enerplant® and Pectimorf® were compared against a control without oligosaccharidies. The quality variables evaluated in four bunches of red tomatoes were: pH, titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio, fruit weight, firmness and color "L" value, Hue angle and chrome). Differences (P ? 0.05) between bunches were found regarding their quality traits. The best by titratable acidity (TA) were the first and fourth bunches; the second bunch was best in the TSS/TA ratio; the first bunch was best in fruit weight; and the third bunch outstanded in yield. The applied oligosaccharides increased plant yield in 22 % by Enerplant®® and in 40 % by Pectimorf®. Those products also improved fruit quality by increasing in 0.06 and 0.04 % the titratable acidity, total soluble solids in 13 % with Pectimorf® and in 9 % with Enerplant®®, fruit firmness in 47 % with Enerplant®® and in 27 % with Pectimorf®. Enerplant®® produced shiny and less red fruits, compared to Pectimorf® and the control. The applied oligosaccharides had not effect on the pH. In conclusion, the of applications oligosaccharides increased yield and quality of tomato fruits