ArticleScientifica2025
Calcium Nanoparticles Plus Amino Acids Improve the Antioxidant Content and Fruit Quality of Tomato.
Article in Scientifica, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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5 authors.
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Abstract
The content of bioactive compounds in fruits has become increasingly important to consumers in terms of high consumption levels, quality and shelf life. In addition, as the potential beneficial effects of bioactive compounds on human health become more widely known, products with longer shelf life are required. Against this background, the aim of this study was to determine the effect of calcium nanocomposites plus amino acids on tomato plant growth, fruit quality and antioxidant content. Specifically, the impact of the treatments on the physicochemical parameters of the fruits (colour of the fruits, thickness of the pericarp, hydrogen potential (pH), electrical conductivity (EC), total soluble solids (TSS) and fruit firmness), as well as the content of lycopene and
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