Exogenous silicon applied at appropriate concentrations is effective at improving tomato nutritional and flavor qualities

• DOI: 10.1016/j.fochx.2024.101306
• Publication Date: 2024-03-19T03:16:38Z
• Authors: Ye Yang; Wen Zhu; Ning Jin; Weikai Liu; Yongzhong Lie; Li Wang; Li Jin; Shuya Wang; Jihua Yu; Jian Lyu
• Keywords: 0301 basic medicine; Silicon; 03 medical and health sciences; Tomato fruit; Nutrition. Foods and food supply; TX341-641; TP368-456; Flavor; Quality; Food processing and manufacture; Nutrition; Research Article

Silicon can mitigate biotic and abiotic stresses in various plants; however, its effects on tomato quality under normal growth conditions are remain unclear. We used a randomized design with four Si treatments, CON (0 mmol/L), T1 (0.6 mmol/L), T2 (1.2 mmol/L), and T3 (1.8 mmol/L) on tomato fruit components Chlorogenic acid and rutin, among polyphenolic components, were increased by 56.99% and 20.31%, respectively, with T2 treatment compared to CON concentrations. T2 increased the sugar-acid ratio by 19.21%, compared to that with the CON treatment, and increased fruit Ca and Mg contents, compared to those with other treatments, improving the characteristic aroma. Furthermore, silicon application reduced the abscisic acid content by 112%, promoting ripening. Endogenous gibberellin, auxin, and salicylic acid, which retard fruit ripening and softening, were increased by 34.96%, 14.56%, and 35.21%, respectively. These findings have far-reaching implications for exogenous Si applications to enrich tomato nutritional and flavor qualities.