The assessment of tomato fruit quality parameters under different sound waves


Altuntas O., ÖZKURT H.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.56, ss.2186-2194, 2019 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 56 Konu: 4
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1007/s13197-019-03701-0
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Sayfa Sayıları: ss.2186-2194

Özet

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: 600Hz in the first week, 1240Hz in the second week and 1600Hz in the third week. The decibel (dB) value was adjusted to 90dB 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 (0)Brix 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, 1600Hz has been determined the best of sound wave frequency value.