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Acta Universitatis Cibiniensis. Series E: Food Technology

The Journal of „Lucian Blaga“ University of Sibiu

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Effects of Fungicide and Acetylsalicylic Acid Treatments on the Physiological and Enzymatic Activity in Tomato (Lycopersicon Esculentum Mill.)

Aurelia Horotan
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  • University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca and Terezianum Technical College of Food Industry, 3-5 Calea Mănăstur Street, 400372, Cluj-Napoca and 18 Postăvarilor Street, 550340 Sibiu, Romania; aureliahorotan.wordpress.com
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/ Simona Oancea
  • Lucian Blaga University of Sibiu, Department of Agricultural Sciences and Food Engineering, Sibiu, Romania
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Published Online: 2013-07-30 | DOI: https://doi.org/10.2478/aucft-2013-0002


The paper deals with investigation of growth parameters of vegetative organs, peroxidase and catalase activities of Lycopersicon esculentum Mill. treated with a systemic fungicide and acetylsalicylic acid, respectively. Our results showed that both fungicide and acetylsalicylic acid lead to growth delays in tomato stems and leaves compared to control samples. During the growth, pathogen was rapidly inhibited by tomatoes treated with acetylsalicylic acid, affecting few plants (10%) compared to control group (40%). Results showed that samples treated with acetylsalicylic acid and control samples fructified better (30% higher) than tomatoes treated with fungicide. The latter did not suffer pathogen attack, but catalase activity was increased (107 mg H2O2/100 g FW) indicating oxidative stress. Activity of catalase and peroxidase in control and acetylsalicylic acid treated plants were of similar increased values, probably due to the pathogen infection. In particular, peroxidase activity increased during tomato fructification. Alternative substitution of fungicides with aspirin may improve tomato quality and production.

Keywords : Lycopersicon esculentum; fungicides; acetylsalicylic acid; peroxidase; catalase

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About the article

Published Online: 2013-07-30

Published in Print: 2013-06-01

Citation Information: Acta Universitatis Cibiniensis. Series E: Food Technology, Volume 17, Issue 1, Pages 13–26, ISSN (Print) 2344-150X, DOI: https://doi.org/10.2478/aucft-2013-0002.

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