Rouphael Youssef, Corrado Giandomenico, Colla Giuseppe, De Pascale Stefania, Dell'Aversana Emilia, D'Amelia Luisa Ida, Fusco Giovanna Marta, Carillo Petronia
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy.
Foods. 2021 Apr 23;10(5):926. doi: 10.3390/foods10050926.
The effect of plant biostimulation on fruits of traditional tomato germplasm is largely unknown. We examined how a tropical plant-derived biostimulant impacts the nutritional, functional, and compositional characteristics of tomato fruits from four landraces, collected in the San Marzano (SM) tomato Protected Designation of Origin (PDO) region, by profiling primary and secondary metabolites. Biostimulation was not able to completely reshuffle the morpho-physiological and nutritional profile of the four landraces. Their distinct phytochemical profile indicated a genotype-specific tuning of the analyzed traits, which also included an improved yield and fruit quality. Biostimulation of SM1 and SM3 increased photosynthetic accumulation of carbohydrate reserves, improved mineral nutrient use efficiency and consequently, yield (+21% and 34%, respectively). Moreover, biostimulation augmented the nutraceutical properties of the SM2 landrace. Interestingly, the plant-derived product increased in all genotypes lycopene, but not polyphenol accumulation in fruits. Our results show the potential of biostimulatory applications towards optimizing the fruit quality of the acclaimed SM landraces, which is suitable to satisfy both the rising consumer demand for premium traditional tomatoes and the technological needs of the food industry.
植物生物刺激对传统番茄种质果实的影响在很大程度上尚不清楚。我们通过分析初级和次级代谢产物，研究了一种源自热带植物的生物刺激剂如何影响从圣马扎诺（SM）番茄原产地保护（PDO）地区收集的四个地方品种番茄果实的营养、功能和成分特征。生物刺激无法完全重塑这四个地方品种的形态生理和营养特征。它们独特的植物化学特征表明所分析的性状具有基因型特异性调控，这也包括产量和果实品质的提高。对SM1和SM3进行生物刺激增加了碳水化合物储备的光合积累，提高了矿质营养利用效率，从而提高了产量（分别提高了21%和34%）。此外，生物刺激增强了SM2地方品种的营养特性。有趣的是，这种源自植物的产品在所有基因型中都增加了果实中的番茄红素，但没有增加多酚积累。我们的结果表明了生物刺激应用在优化著名的SM地方品种果实品质方面的潜力，这既适合满足消费者对优质传统番茄不断增长的需求，也适合满足食品工业的技术需求。
