Fruit size, mineral composition and quality of trickle-irrigated tomatoes as affected by potassium rates

An experiment was conducted to determine the fruit size, mineral composition and quality of trickle-irrigated tomatoes as affected by potassium fertilizer rates. Six potassium (K) rates were applied as KCl, corresponding to 0, 48.4, 118.6, 188.8, 259.0 and 399.4 kg ha-1, with four replicates, following a randomized block design. Quadratic responses to K rates were observed for double extra large (diameter > 60 mm), extra large (56 to 60 mm) and large (52 to 56 mm) fruit yields. Maximum yields of these classes were achieved with K rates of 116, 190 and 233 kg ha-1, respectively. Fruit dry matter, phosphorus, sulfur and magnesium contents were not affected by K rates, but nitrate and K contents showed significant increments as K rates were increased. Vitamin C, total soluble solids, lycopene and b-carotene contents in the fruits were not affected by K rates. Increments in the K rate lowered the fruit pH and increased total acids content.Para determinar o efeito da fertirrigação com K sobre o tamanho, a composição mineral e a qualidade dos frutos do tomateiro, foi conduzido um experimento com aplicação de seis doses de K, na forma de KCl, correspondendo a 0, 48,4, 118,6, 188,8, 259,0 e 399,4 kg ha-1, com quatro repetições, distribuídas no delineamento experimental em blocos casualizados. Foram observadas respostas quadráticas das produções das classes de frutos graúdo 2 (diâmetro > 60 mm), graúdo 1 (56 a 60 mm) e graúdo (52 a 56 mm) em relação às doses de K aplicadas na adubação. As produções máximas de frutos de cada classe foram obtidas com as doses de K de 116, 190 e 233 kg ha-1, respectivamente. O conteúdo de matéria seca e os teores de P, S e Mg dos frutos não foram influenciados pelas doses de K, mas os teores de nitrato e de potássio aumentaram com o aumento das doses. Os teores de vitamina C, sólidos solúveis, licopeno e b-caroteno não foram influenciados pelas doses de K; porém, os incrementos nas doses reduziram o pH e aumentaram o conteúdo de ácidos nos frutos