SummaryThe effects of 96 combinations of N, K and Mg on the quality and composition of tomato fruit grown in peat were examined. A highly beneficial effect of K on fruit shape, the incidence of ripening disorders and fruit acidity was observed. The effects of N were less marked, but intermediate levels in the liquid feed had a consistently adverse effect on many aspects of fruit quality. Little or no response to Mg was noted. Increasing fruit acidity and a diminishing incidence of ripening disorders were more closely related to the K content of the leaves than to that of the peat. Satisfactory fruit acidity with maximum uniformity of fruit pigmentation were encountered when the leaves contained >6% K and >5% N. Higher levels of both K and N than those needed to produce maximum yield were necessary for the production of tomato fruit of the highest quality.
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Adams et al. (1978) studied this question.