The effect of Phelipanche ramosa infection on the quality of tomato fruit

The influence of the root holoparasite Phelipanche ramosa on the physical characteristics and chemical composition of greenhouse-grown tomato fruits was studied over two growing seasons. The presence of the parasite significantly reduced fruit fresh and dry weight, mesocarp thickness, fruit colour, firmness and titratable acidity. The content of reducing sugars, soluble solids, ash and ascorbic acid was also reduced, but the number of seeds per fruit increased with the parasite. Since some of these traits are important determinants of fruit quality from the consumers' point of view, it is clear that P. ramosa infection reduces the marketable value of tomato. The deterioration in fruit quality worsens over time and hence, by inference, with the intensity of the parasite infection.