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

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

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 com...

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Bibliographic Details
Main Authors: Ye Yang, Wen Zhu, Ning Jin, Weikai Liu, Yongzhong Lie, Li Wang, Li Jin, Shuya Wang, Jihua Yu, Jian Lyu
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
Silicon
Tomato fruit
Nutrition
Flavor
Quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001937

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http://www.sciencedirect.com/science/article/pii/S2590157524001937

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