Tomato (Lycopersicon esculentum Mil.) is one of the most important economical vegetable in the world and its greenhouse production has expanded during the recent years. In this study, the effects of two pruning methods on yield and some fruit quality traits indices of two varieties of tomato (Newton and Oregon) were investigated. In the first experiment (florescence pruning), treatments were keeping 4, 6, and 8 florescence per plant. In the second experiment (fruit pruning), 4, 6 and 8 fruits were kept in each florescence. In each experiment, a non-pruned treatment was considered as the control. The results showed that although florescence pruning increased volume, length and mean weight of fruits, but it decreased the fruit yield. However, fruit yield of the 8 florescence per plant treatment was not significantly different from the control. Florescence pruning also increased pH and concentration of chlorophyll a and total chlorophyll in leaves. Although fruit pruning had positive effect on fruit volume, but decreased total yield in 4 fruits per florescence treatment. However, keeping 8 fruits per florescence did not show significant difference with control. Fruit pruning increased chlorophyll a and total chlorophyll content in 4 fruits per florescence treatment. According to the results of this research, fruit and florescence pruning had no significant effect on yield and qualitative traits of tomato and therefore are not recommended due to their costs.

Keywords: Fruit pruning, Quality traits, Chlorophyll.

Full-Text [PDF 161 kb]   (3328 Downloads)