Effects of Phenolic Acids and Ragweed Parthenium (Parthenium hysterophorus) Extracts on Tomato (Lycopersicon esculentum) Growth and Nutrient and Chlorophyll Content

Publisher Website
Google Scholar
Abstract
The effects of caffeic, vanillic,p-coumaric, chlorogenic, and ferulic acids, ragweed parthenium (Parthenium hysterophorusL. # PTNHY) residue and extracts on the growth, ion uptake, and chlorophyll content of 3-week-old tomatoes (Lycopersicon esculentumMill. ‘Walter’) grown in the greenhouse were determined Vanillic,p-coumaric, chlorogenic, and ferulic acid at 10−3M and parthenium extract at 0.5% (w/v) significantly reduced tomato root and shoot dry weight. Ragweed parthenium residue at 0.5% (w/w) and extract at 0.5% (w/v) significantly reduced tomato shoot and root dry weight. Leaf nitrogen content was reduced by phenolic acids (10−3M) and ragweed parthenium extract (0.5%). Phosphorus content was reduced by all phenolic acids at 10−3M and ragweed parthenium extract at 0.5% (w/v). In addition,p-coumaric and ferulic acids at 10−4M reduced phosphorus content. No consistent relationship between chlorophyll content and tomato growth reduction was observed.