EFFECTS OF LOAMY SOIL ENZYMES ON QUALITY OF TOMATO PRODUCED IN SOKOTO

Abstract

This research investigated the activities of selected soil enzymes and their influence on tomato quality grown on loamy soil in three different locations: Farm A (Kwakwalawa), Farm B (GidanYunfa), and Farm C (GidanMagaji). The study aimed to establish the relationship between soil biological activity and the biochemical composition of tomato fruits.Key parameters assessed included urease, phosphatase, and dehydrogenase enzyme activities, as well as vitamin C, titrable acidity, total soluble solids (TSS), and lycopene content of the harvested tomatoes.The results showed distinct variations among the three farms. Farm B (GidanYunfa) recorded the highest enzyme activities (urease: 25 µg NH₄⁺–N g⁻¹ h⁻¹, dehydrogenase: 40 µg TPF g⁻¹ h⁻¹, and phosphatase: 27 µg pNP g⁻¹ h⁻¹). Similarly, tomato fruits from the same location had the highest vitamin C (12,95%), TSS (9.0 °Brix), and lycopene content (3.32 mg/100 g).These findings suggest that soilswith higher enzymatic activity produced tomatoes of superior nutritional and biochemical quality. The results emphasize the integral role of soil microorganisms and enzyme mediated nutrient transformations in sustaining crop productivity and fruit quality