Nutrient Management Research Database

There are many complex factors that determine the flavor and quality of tomato fruit. Commercial fresh tomato production is not always geared towards producing the most flavorful fruit, since other economic concerns must be considered. In addition to primary factors (such as tomato variety selection, degree of ripeness during picking, and growing conditions), proper plant nutrition will also positively contribute to flavor and appearance. This article summarizes some key findings on potassium and phosphorus nutrient status and the influence on crop quality. Studies have shown that potassium and phosphorus nutrition can improve overall quality by affecting total acid content and fruit sugar, whereas increased nitrogen and potassium fertilization has been shown to have a negative affect on tomato taste, as scored by a tasting panel. Potassium fertilization has also been shown to reduce the occurrence of un-evening ripening disorders, such as blotchy ripening and yellow shoulder. Tomato crop uptake of potassium can exceed 350 lbs per acre in a season.

This article provides an overview of the effect of nutrient status on tomato quality.

Review article.

• Tomatoes receiving 150% standard nutrition were found to have significantly better tomato quality, color and acceptability when compared to tomatoes receiving 100% standard nutrition.
• Results suggested that current soil K recommendations be adjusted upwards for maximum fruit yield, and that optimizing fruit color uniformity may require a greater soil K supply than that needed to obtain maximum yield.