The studies were conducted from 2012 to 2015 at the National Institute of Horticultural Research in Skierniewice, Poland. The aim of the research was to determine the yield of Chinese cabbage, its storage ability and nutritional value, depending on weed management methods used during cultivation. In the field experiments the following methods were compared: mechanical treatments, mechanical treatments + growth stimulators, soil mulching with black polypropylene, black polyethylene and biodegradable foil and hand weeding. After harvest the Chinese cabbage was stored at 0–2°C for 125–126 days depending on the year and after storage marketable and rotten heads were sorted. The percent of yellowed, rotten leaves in the total mass of the stored heads was also determined, as well as the natural weight loss. The chemical composition of Chinese cabbage was analyzed after harvest and after storage. The analyses included: dry matter, total sugars, vitamin C and soluble phenol content. After harvest the highest yield of Chinese cabbage grown in black polyethylene mulch was obtained. After storage the highest yield of marketable heads from cabbage mechanically weeded with additional application of biostimulator AlfaMax during cultivation was obtained. Chemical analyses showed that after harvest the highest dry matter, total sugars and vitamin C content were found in Chinese cabbage mechanically weeded and soluble phenols were the highest in non-weeded Chinese cabbage. After storage the highest content of dry matter was recorded in non-weeded Chinese cabbage, while total sugars were the highest in cabbage mulched with black polyethylene and biodegradable foil. Vitamin C was the highest in mechanically weeded and soluble phenols were the highest in hand-weeded cabbage.

Abstract In tomato fruits, chlorophyll, lycopene and ß-carotene are mostly responsible for the color. During ripening of tomato fruits, the color of the pericarp changes from green to red as chlorophyll is degraded and carotenoids accumulate. These changes are associated with an increase in respiration and ethylene production. Carotenoid biosynthesis pathway in plants can be disturbed by herbicide fluridone (1-methyl-3-phenyl-5-[3-trifluoromethyl(phenyl)]- 4(1H)-pyridinone), which inhibits the activity of phytoene desaturase, an enzyme responsible for conversion of phytoene to phytofluene. Fluridone is also used as an inhibitor of biosynthesis of abscisic acid (ABA) and strigolactones, and it reduces chlorophyll production in plants. In our research we studied the effect of fluridone on some physiological parameters, such as color, firmness, ethylene production, lycopene and chlorophyll content during ripening of the tomato fruit. Tomato plants cv. Altadena (Syngenta) were cultivated in a greenhouse in controlled temperature and both immature and mature fruits were used for the experiments, performed between August and November 2016. Fluridone at concentrations of 0.1% and 1.0% in lanolin paste was applied as a 2-3 mm stripe from the top to the base of tomato fruits, and as a control a stripe of lanolin was applied in the same way on the opposite side of the fruits. Fluridone at a concentration of 1.0% greatly inhibited lycopene accumulation in the pericarp of tomato fruits from the treated side. The measurements of fruit firmness have shown no significant differences between firmness of the part of the tomato fruits treated with fluridone, and the non-treated ones. Tomato fruits treated with fluridone produced amounts of ethylene similar to those found in control tissues on the opposite side of the same fruit. Fluridone delayed chlorophyll degradation in tomato fruits. The metabolic significance of these findings is discussed with the role of carotenogenesis inhibition in tomato fruit ripening.