Summary of Biostimulation as a Means for Optimizing Fruit Phytochemical Content and Functional Quality of Tomato Landraces of the San Marzano Area
Introduction: Optimizing Tomato Phytochemicals with Biostimulants
The impact of plant biostimulation on traditional tomato varieties remains largely unexplored. Optimizing tomato phytochemicals with biostimulants offers a promising approach to enhance both nutritional and functional fruit quality. In this study, we evaluated how a tropical plant-derived biostimulant influenced the nutritional, compositional, and functional characteristics of tomato fruits from four landraces in the San Marzano (SM) Protected Designation of Origin (PDO) region.
Biostimulant Effects on Tomato Yield and Quality
Our results demonstrated that biostimulation could not completely overhaul the morpho-physiological and nutritional profile of the four landraces. However, it effectively enhanced specific traits in a genotype-dependent manner. For instance, SM1 and SM3 exhibited increased photosynthetic accumulation of carbohydrate reserves, improved mineral nutrient use efficiency, and higher yields (+21% and +34%, respectively). Additionally, biostimulatory treatment improved the nutraceutical properties of the SM2 landrace. Interestingly, lycopene content increased across all genotypes, while polyphenol levels remained unchanged.
Mechanisms Behind Optimizing Tomato Phytochemicals with Biostimulants
Biostimulants modulate plant metabolism through multiple mechanisms. By enhancing nutrient uptake, photosynthesis, and metabolic pathways, these products can increase the accumulation of target phytochemicals. Consequently, optimizing tomato phytochemicals with biostimulants can improve fruit quality without altering the intrinsic genotype-specific characteristics. This targeted enhancement is particularly relevant for traditional San Marzano landraces, which possess unique phytochemical profiles highly valued by consumers and the food industry.
Conclusion: Meeting Consumer and Industry Demands
Overall, the application of plant-derived biostimulants shows significant potential for optimizing tomato phytochemicals with biostimulants, improving both yield and nutraceutical value. This strategy aligns with the growing consumer demand for premium traditional tomatoes while supporting the technological needs of food processors. Future research should explore fine-tuning biostimulant applications to maximize benefits across diverse tomato genotypes.
Publication: Foods
