Effects of applying Bacillus subtilis before harvest on tomato fruit physicochemical properties

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorFederal University of Alagoas (Ufal)-
Autor(es): dc.contributorFederal Rural University of the Semi-Arid (Ufersa)-
Autor(es): dc.creatorda Silva Marques, Isabelly Cristina-
Autor(es): dc.creatorSilva, Dayane Mércia Ribeiro-
Autor(es): dc.creatorAires, Eduardo Santana-
Autor(es): dc.creatorVargens, Fernanda Nery-
Autor(es): dc.creatorJúnior, Francisco Gilvan Borges Ferreira Freitas-
Autor(es): dc.creatordos Santos, Vinícius Alexandre Avila-
Autor(es): dc.creatorde Souza, José Wilker Germano-
Autor(es): dc.creatorde Oliveira Galdino, Wesley-
Autor(es): dc.creatorde Assis de Oliveira, Francisco-
Autor(es): dc.creatorOno, Elizabeth Orika-
Autor(es): dc.creatorRodrigues, João Domingos-
Data de aceite: dc.date.accessioned2025-08-21T20:09:35Z-
Data de disponibilização: dc.date.available2025-08-21T20:09:35Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.21475/ajcs.25.19.02.p143-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/309248-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/309248-
Descrição: dc.descriptionPlant growth-promoting bacteria (PGPB) naturally occur in the environment and offer various plant benefits. The Bacillus genus, part of the PGPB group, is effective in post-harvest disease control and may influence fruit quality mechanisms. The objective was to evaluate the pre-harvest application of different doses of a commercial B. subtilis formulation on the physicochemical and qualitative characteristics of tomato fruits. Conducted in a randomized block design with five treatments and four blocks, increasing doses of the biofungicide Serenade® (B. subtilis) were applied via foliar spray: 0.0 (Control), 2.0, 4.0, 6.0, and 8.0 L ha−1. The study measured soluble solids (SS), pH, titratable acidity (TA), ratio (SS/TA), ascorbic acid (AA), citric acid (CA), firmness, total phenolic compounds (TPC), antioxidant capacity (DPPH), lipid peroxidation (LP), hydrogen peroxide (H2O2), antioxidant enzyme activity (superoxide dismutase - SOD, catalase - CAT, and peroxidase - POD), total soluble sugars (TSS), reducing sugars (RS), starch, respiration, and ethylene content. Doses of 4 and 6 L ha−1 of B. subtilis increased SS (13%), TA (58%), AA (30%), CA (17%), TPC, DPPH (50%), H202 (30%), CAT activity (11%), POD, starch (46%), and respiration, while the ratio (SS/TA) was reduced by 27%, as well as LP (20%), SOD activity (6%), and RS content (28%) compared to the control. Pre-harvest application of the B. subtilis-based biofungicide at doses of 4 and 6 L ha−1 improved tomato fruits’ physicochemical and qualitative characteristics, enhancing the antioxidant system and reducing membrane damage to maintain tissue integrity.-
Descrição: dc.descriptionDepartment of Horticulture School of Agronomy São Paulo State University (Unesp)-
Descrição: dc.descriptionDepartment of Agricultural Science Federal University of Alagoas (Ufal)-
Descrição: dc.descriptionDepartment of Agricultural and Forestry Sciences Federal Rural University of the Semi-Arid (Ufersa)-
Descrição: dc.descriptionDepartment of Botany Institute of Biosciences São Paulo University (Unesp)-
Descrição: dc.descriptionDepartment of Horticulture School of Agronomy São Paulo State University (Unesp)-
Descrição: dc.descriptionDepartment of Botany Institute of Biosciences São Paulo University (Unesp)-
Formato: dc.format136-144-
Idioma: dc.languageen-
Relação: dc.relationAustralian Journal of Crop Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAntioxidant enzymes-
Palavras-chave: dc.subjectBiofungicide-
Palavras-chave: dc.subjectPhysicochemical analyses-
Palavras-chave: dc.subjectPost-harvest analysis-
Palavras-chave: dc.subjectSolarium lycopersicum-
Título: dc.titleEffects of applying Bacillus subtilis before harvest on tomato fruit physicochemical properties-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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