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...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001937 |
| _version_ | 1797249065907388416 |
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| author | Ye Yang Wen Zhu Ning Jin Weikai Liu Yongzhong Lie Li Wang Li Jin Shuya Wang Jihua Yu Jian Lyu |
| author_facet | Ye Yang Wen Zhu Ning Jin Weikai Liu Yongzhong Lie Li Wang Li Jin Shuya Wang Jihua Yu Jian Lyu |
| author_sort | Ye Yang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-24T20:24:34Z |
| format | Article |
| id | doaj.art-2b265ea830c04535b7f6250dbe49e9ee |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T20:24:34Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-2b265ea830c04535b7f6250dbe49e9ee2024-03-22T05:40:37ZengElsevierFood Chemistry: X2590-15752024-06-0122101306Exogenous silicon applied at appropriate concentrations is effective at improving tomato nutritional and flavor qualitiesYe Yang0Wen Zhu1Ning Jin2Weikai Liu3Yongzhong Lie4Li Wang5Li Jin6Shuya Wang7Jihua Yu8Jian Lyu9College of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaState Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, ChinaState Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China; Corresponding author at: College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China.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.http://www.sciencedirect.com/science/article/pii/S2590157524001937SiliconTomato fruitNutritionFlavorQuality |
| spellingShingle | Ye Yang Wen Zhu Ning Jin Weikai Liu Yongzhong Lie Li Wang Li Jin Shuya Wang Jihua Yu Jian Lyu Exogenous silicon applied at appropriate concentrations is effective at improving tomato nutritional and flavor qualities Food Chemistry: X Silicon Tomato fruit Nutrition Flavor Quality |
| title | Exogenous silicon applied at appropriate concentrations is effective at improving tomato nutritional and flavor qualities |
| title_full | Exogenous silicon applied at appropriate concentrations is effective at improving tomato nutritional and flavor qualities |
| title_fullStr | Exogenous silicon applied at appropriate concentrations is effective at improving tomato nutritional and flavor qualities |
| title_full_unstemmed | Exogenous silicon applied at appropriate concentrations is effective at improving tomato nutritional and flavor qualities |
| title_short | Exogenous silicon applied at appropriate concentrations is effective at improving tomato nutritional and flavor qualities |
| title_sort | exogenous silicon applied at appropriate concentrations is effective at improving tomato nutritional and flavor qualities |
| topic | Silicon Tomato fruit Nutrition Flavor Quality |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524001937 |
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