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Weed densities before mowing decreased linearly with buckwheat seed rate.

After mowing, no
relationship was detected between seed rate and weed densities.

 Before mowing, the weed densities were decreased linearly with the rate of the
buckwheat seed. Then, after mowing, there was no relationship detected between the
weed densities and the buckwheat seed rate.

This study supports the hypothesis that a living mulch planted after the critical period can

be used to limit seed bank growth without reducing tomato yields, but additional research is needed

to better understand the effect of mowing on living mulch growth and weed suppression.

 Without reducing tomato growth yield, a living mulch was planted after the critical
period that was used to limit the seed bank growth. But to understand the effect of
mowing on living mulch growth and weed inhibition, another research must be
conducted.
Then the fruit stop growing and starts ripening by sequential stage of transition. Tomato ripening
process sequentially passes through six stages, based on the percentage of the external colour:
Mature green (no external red coloration), Beaker (40% red colour at blossom end), Turning
(10% to 30% of fruit surface having red colour)

 By sequential stage of transition, the fruit starts ripening and stops growing. The process
of tomato ripening passes in a six stage sequence. This basis of the sequence is on the
external colour of tomato. In the first stage: Mature green which has no external red
coloration, next is the Beaker which at the blossom end there is 40% red coloration, the
Turning stage has a red coloration of 10% - 30% at the surface of the fruit.

During maturation, several structural and biochemical changes occur in fruit which confers on
their organoleptic qualities, such as modifications in the external aspect, texture and flavour of
the fruit. Although the specific biochemical programs resulting in ripening phenomena vary
among species, changes typically include (1) modification of colour through the alternation of
chlorophyll, carotenoid, and/or flavonoid accumulation; (2) textural modification via alternation
of the cell turgor and cell wall structure and/or metabolism; (3) Modification of sugar, acids, and
volatile profiles that affect nutritional quality, flavour and aroma; and (4) generally enhanced
susceptibility to opportunistic pathogens. (Graham, 1993)
 Several biochemical and structural changes during maturation occur in fruit. Though the
biochemical programs resulting in ripening phenomena vary among species. The changes
include: (1) colour modification (2) texture modification (3) Sugar, acids, and volatile
profiles modification; and (4) generally enhanced susceptibility to opportunistic
pathogens. (Graham, 1993)

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