Wood Distillate Improves Tomato Yield and Nutritional Value
Introduction
The search for sustainable agricultural practices has led to the exploration of bio-based products that enhance crop productivity and nutritional value. One promising biostimulant is wood distillate (WD), a liquid byproduct of biomass pyrolysis. Recent research investigated the impact of foliar WD application on tomato (Solanum lycopersicum) plants, focusing on improvements in fruit quality, antioxidant composition, and bioactive compound content.
Experimental Design and Application
The study utilized a randomized block design, where tomato plants were divided into two groups: one receiving foliar WD treatments and the other serving as a control. The WD, derived from chestnut (Castanea sativa), was applied at a concentration of 0.2%. Applications occurred at planting and were repeated at key growth stages: when the plants reached 15–20 cm in height and again when they had five to six leaves. Foliar sprays were administered every ten days until harvest.
Key Findings
- Yield and Fruit Composition: Tomatoes treated with WD exhibited a 16% increase in fresh weight compared to controls. Additionally, soluble sugar content rose significantly, with glucose increasing by 32.9% and fructose by 24.4%.
- Antioxidant Content: The application of WD resulted in a notable enhancement of bioactive compounds:
- Total polyphenols increased by 17.9%
- Flavonoid content rose by 58.1%
- Lycopene, a key antioxidant in tomatoes, showed a 51.9% increase
- Mineral Content: While most mineral levels remained stable, phosphorus (P) decreased by 24.1% in WD-treated fruits, possibly due to the acidic nature of WD affecting nutrient absorption.
- Chemical Characterization: Metabolite analysis revealed that WD-treated tomatoes contained higher concentrations of pyroglutamic acid, phloridzin derivatives, dihydrokaempferol, naringenin glucoside, cinnamic acid, and kaempferol-3-O-glucoside, compounds known for their health benefits.
- Anti-Inflammatory and Vasorelaxant Activity: Extracts from WD-treated tomatoes demonstrated a significant reduction in nitric oxide production, indicating anti-inflammatory potential. Additionally, they exhibited modest vasorelaxant activity, suggesting cardiovascular benefits.
Implications
This study highlights the potential of wood distillate as a natural enhancer of tomato quality and nutritional value. The increase in antioxidants and bioactive compounds suggests that WD-treated tomatoes may serve as functional foods with added health benefits. Furthermore, the environmentally friendly nature of WD aligns with the push for sustainable agricultural practices. Future research should explore the long-term effects of WD on crop productivity and investigate its application across various plant species.