Effects of Root Cooling on Plant Growth and Fruit Quality of Cocktail Tomato during Two Consecutive Seasons

Table 3

Effects of root cooling on sugar, organic acid, and carotenoid concentrations of cocktail tomato fruits.

			Sugars (mg/g FW)			Organic acids (mg/g FW)			Carotenoids (μg/g FW)
			Glucose	Fructose	Sucrose	Malic acid	Citric acid	Ascorbic acid	Lycopene	β-carotene
2017-2018 winter	“Amoroso”	Control	18.91 ± 0.77	15.33 ± 0.79	1.32 ± 0.34	1.08 ± 0.11	5 ± 0.62	0.23 ± 0.01	72.48 ± 5.79	7.51 ± 0.36
		Cool	20.38 ± 0.95	16.47 ± 0.68	1.53 ± 0.21	1.09 ± 0.1	5.15 ± 0.31	0.22 ± 0.02	82.25 ± 10.67	8.28 ± 0.71
		p	0.015	0.024	0.228	0.820	0.611	0.734	0.086	0.047
	“Delioso”	Control	19.08 ± 1.01	15.63 ± 1.23	0.91 ± 0.29	1.04 ± 0.12	4.75 ± 0.65	0.19 ± 0.01	85.08 ± 5.85	7.60 ± 0.62
		Cool	21.04 ± 1.17	17.72 ± 0.68	1.28 ± 0.12	0.99 ± 0.20	4.89 ± 0.61	0.23 ± 0.01	102.5 ± 5.63	8.43 ± 0.54
		p	0.045	0.033	0.070	0.627	0.710	0.001	0.002	0.055
2018 summer	“Amoroso”	Control	19.44 ± 1.03	17.49 ± 0.90	0.59 ± 0.19	0.29 ± 0.04	4.22 ± 0.28	0.23 ± 0.01	79.55 ± 6.90	9.76 ± 0.64
		Cool	20.78 ± 0.94	17.99 ± 0.76	0.71 ± 0.11	0.27 ± 0.06	4.28 ± 0.55	0.25 ± 0.02	72.52 ± 5.95	9.45 ± 0.63
		p	0.041	0.327	0.242	0.619	0.821	0.019	0.088	0.411
	“Delioso”	Control	18.41 ± 0.74	16.85 ± 0.66	0.99 ± 0.28	0.26 ± 0.02	3.60 ± 0.13	0.20 ± 0.01	79.72 ± 2.25	10.66 ± 0.74
		Cool	19.82 ± 0.70	17.70 ± 0.64	1.24 ± 0.23	0.26 ± 0.04	3.91 ± 0.38	0.24 ± 0.02	93.17 ± 3.08	10.22 ± 1.23
		p	0.015	0.071	0.16	0.700	0.105	0.003	≤0.001	0.525

Significant differences () are indicated in bold.