ArticleFood chemistry: X2024
Exogenous silicon applied at appropriate concentrations is effective at improving tomato nutritional and flavor qualities.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 6 citations in OpenAlex.
- Comprehensive analysis of the effects of foliar application of the synthetic strigolactone analog GR24 during the growth period on postharvest quality and metabolic indicators of pak choi.Food chemistry: X · 2026Article
- Interaction between silicon and organic matter improves mineral nutrition and production of sour passion fruit in a semi-arid region of Brazil.Frontiers in plant science · 2026Article
- Article
- Grape berries biochemical shifts from vines under summer stress treated with kaolin and silicon mixtures.Frontiers in plant science · 2025Article
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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