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The assessment of tomato fruit quality parameters under different sound waves

  • Ozlem AltuntasEmail author
  • Halil Ozkurt
Original Article
  • 33 Downloads

Abstract

Sound stress is an abiotic stress factor wherein the sound wave form affects the growth and development of plants as an alternative mechanical stress. To explore this, 10-week-old tomato (Solanum lycopersicum) plants were used in this experiment. The tomato plants were exposed to three different frequency values consecutively: 600 Hz in the first week, 1240 Hz in the second week and 1600 Hz in the third week. The decibel (dB) value was adjusted to 90 dB in the sound amplifier. At the end of the experiment, lycopene, vitamin C, total sugar, total acid and total phenol levels were analysed and pH and 0Brix were measured in tomato fruits. As a result, it was determined that as the sound frequency intensity level increased, the concentration of fruit parameters also increased: lycopene, vitamin C, total sugar, total acid and total phenol. The total phenol content, lycopene content and ascorbic acid of the tomato plants that were exposed to sound waves at different frequencies increased at a rate of 70%, 20% and 14%, respectively. According to the results of all measured parameters in tomato fruits, 1600 Hz has been determined the best of sound wave frequency value.

Keywords

Solanum lycopersicum Vegetable Abiotic stress Fruit quality parameters Frequency (Hz) Sound waves 

Notes

Acknowledgements

We thanks to Cukurova University Scientific Research Projects Directorate for financial support (Grant No. KIMYO001). And we also thank to Prof. Dr. Ebru Kafkas and her laboratory team for the analyses on tomato fruits.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Horticulture, Agriculture FacultyTurgut Ozal UniversityMalatyaTurkey
  2. 2.Department of Computer Technology and Programming, Karaisali Vocational SchoolCukurova UniversityAdanaTurkey

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