The simultaneous effect of elevated co2-level and nitrogen-supply on the fruit components of tomato

L. Helyes; A. Lugasi; A. Neményi; Z. Pék

doi:10.1556/aalim.41.2012.2.13

Jump to Content

Acta Alimentaria

Volume/Issue:: Volume 41: Issue 2

The simultaneous effect of elevated co₂-level and nitrogen-supply on the fruit components of tomato

Authors:

L. Helyes

L. Helyes Szent István University Institute of Horticultural Technology H-2103 Gödöllő Páter K. u. 1 Hungary

Search for other papers by L. Helyes in
Current site
Google Scholar
PubMed

A. Lugasi

A. Lugasi National Institute for Food and Nutrition Science H-1097 Budapest Gyáli u. 3/a Hungary

Search for other papers by A. Lugasi in
Current site
Google Scholar
PubMed

A. Neményi

A. Neményi Szent István University Institute of Horticultural Technology H-2103 Gödöllő Páter K. u. 1 Hungary

Search for other papers by A. Neményi in
Current site
Google Scholar
PubMed

, and

Z. Pék

Z. Pék Szent István University Institute of Horticultural Technology H-2103 Gödöllő Páter K. u. 1 Hungary

Search for other papers by Z. Pék in
Current site
Google Scholar
PubMed

View More View Less

Pages:: 265–271

Online Publication Date:: 31 May 2012

Publication Date:: 01 Jun 2012

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.41.2012.2.13

Keywords:: tomato; elevated CO₂^○Brix; antioxidants

Restricted access

Purchase article

USD $30.00

1 year subscription (Individual Only)

USD $878.00

USD $30.00

Click here to view the full Terms and Conditions

USD $878.00

Click here to view the full Terms and Conditions

A two-year open field experiment was carried out to study the effect of elevated carbon dioxide (CO₂) and nitrogensupply on fruit components of tomato. Korall determinate growth type processing tomato cultivar plants were planted and cultivated for the entire growing season in open top chambers (OTC) in years 2007 and 2008. Compared with the control (350 ppm) CO₂ enrichment (700 ppm) significantly decreased the lycopene content at all three harvest dates in both years, but higher supply of nitrogen and 700 ppm CO₂ resulted in significantly higher lycopene values in second year. Elevated nitrogen concentration combined with 700 ppm CO₂ significantly increased the ^○Brix, sugar content, total phenolics, and total antioxidant status (TAS) of tomato fruits.

Save
Cite
Email this content

Share Link

Copy this link, or click below to email it to a friend
Email this content
or copy the link directly:

https://akjournals.com/abstract/journals/066/41/2/article-p265.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Senior editors

Editor(s)-in-Chief: András SALGÓ

Co-ordinating Editor(s):

Marianna TÓTH-MARKUS

Co-editor(s):

Anna HALÁSZ

Editorial Board

László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
József BARANYI (Institute of Food Research, Norwich, UK)
Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
György BIRÓ (Budapest, Hungary)
Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
Francesco CAPOZZI (University of Bologna, Bologna, Italy)
Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
Zsuzsanna CSERHALMI (Budapest, Hungary)
Marco DALLA ROSA (University of Bologna, Bologna, Italy)
István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
Mária DOBOZI KING (Texas A&M University, Texas, USA)
Muying DU (Southwest University in Chongqing, Chongqing, China)
Sedef Nehir EL (Ege University, Izmir, Turkey)
Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
Éva GELENCSÉR (Budapest, Hungary)
Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
Jovica HARDI (University of Osijek, Osijek, Croatia)
Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
Katia LIBURDI (Tuscia University, Viterbo, Italy
Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
Perry NG (Michigan State University, Michigan, USA)
Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Laura NYSTRÖM (ETH Zürich, Switzerland)
Lola PEREZ (University of Cordoba, Cordoba, Spain)
Vieno PIIRONEN (University of Helsinki, Finland)
Alessandra PINO (University of Catania, Catania, Italy)
Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
Katharina SCHERF (Technical University, Munich, Germany)
Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

Biological Abstracts
BIOSIS Previews
CAB Abstracts
CABELLS Journalytics
Chemical Abstracts
Current Contents: Agriculture, Biology and Environmental Sciences
Elsevier Science Navigator
Essential Science Indicators
Global Health
Index Veterinarius
Science Citation Index
Science Citation Index Expanded (SciSearch)
SCOPUS
The ISI Alerting Services

2024
Scopus
CiteScore
CiteScore rank
SNIP
Scimago
SJR index	0.226
SJR Q rank	Q3

2023
Web of Science
Journal Impact Factor	0,8
Rank by Impact Factor	Q4 (Food Science & Technology)
Journal Citation Indicator	0.19
Scopus
CiteScore	1.8
CiteScore rank	Q3 (Food Science)
SNIP	0.323
Scimago
SJR index	0.235
SJR Q rank	Q3

Acta Alimentaria
Publication Model	Hybrid
Submission Fee	none
Article Processing Charge	450 EUR/article (only for OA publications)
Printed Color Illustrations	40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency	World Bank Lower-middle-income economies: 50% World Bank Low-income economies: 100%
Further Discounts	Editorial Board / Advisory Board members: 50% Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025	Online subsscription: 880 EUR / 968 USD Print + online subscription: 1016 EUR / 1116 USD
Subscription Information	Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title	Individual articles are sold on the displayed price.

Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)