Mineral nutrition boosts tomato productivity

According to agricultural engineer Matheus Oliveira, understanding the cultivation of tomatoes goes far beyond enjoying the fruit in salads or sauces, being a true lesson in plant science. In a recent publication, Oliveira highlighted curiosities about the species and shared impressive results obtained in his technical monitoring in the region of Cafarnaum (BA), focusing on the mineral nutrition of the plants. The tomato, despite being treated as a vegetable in cooking, is a fruit of Andean origin, native to areas that today belong to Peru and Ecuador. The agronomist recalls that the Italian name pomodoro, which means "golden apple," refers to the first yellowish varieties introduced to Europe by Spanish colonizers. In addition to the wide genetic diversity, with more than 10,000 known varieties, the tomato is one of the main sources of lycopene, an antioxidant that is more bioavailable after cooking the fruit, with recognized benefits for cardiovascular health and in the ...