Productivity and Quality Characteristics of Tomato Fruits (<i>Solanum lycopersicum</i>) Are Improved by the Application of a Green Seaweed (<i>Ulva ohnoi</i>)

In the last decade, interest in the use of seaweed and seaweed-derived products in horticulture has grown due to their great potential as biostimulants for increasing yields and improving food quality in multiple crops. A greenhouse experiment was conducted to investigate the effects of the applicat...

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Bibliografische Detailangaben

Hauptverfasser:	Adrian Alejandro Espinosa-Antón, Rosalba Mireya Hernández-Herrera, Sandra Fabiola Velasco-Ramírez, Ana Cristina Ramírez-Anguiano, Eduardo Salcedo-Pérez
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2025-03-01
Schriftenreihe:	Agriculture
Schlagworte:	seaweed extract seaweed suspension fruit yield antioxidant metabolites nutraceutical compounds
Online-Zugang:	https://www.mdpi.com/2077-0472/15/7/750
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