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Biostimulants from food processing by‐products: agronomic, quality and metabolic impacts on organic tomato ( Solanum lycopersicum L.)
Author(s) -
Abou Chehade Lara,
Al Chami Ziad,
De Pascali Sandra Angelica,
Cavoski Ivana,
Fanizzi Francesco Paolo
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8610
Subject(s) - solanum , citric acid , food science , titratable acid , chemistry , horticulture , metabolomics , biology , chromatography
Abstract BACKGROUND Biostimulants have recently gained increased attention due to their multiple benefits for sustainable agriculture. In this study, three food processing by‐products – fennel processing residues (FPR), lemon processing residues (LPR) and brewer's spent grain (BSG) – were investigated as potential sources of biostimulants. Their aqueous extracts as individual and associated applications were assessed for their effects on agronomic, quality and metabolic performance of organic tomato in comparison to extract of humic substances (HS) and untreated control (CTRL). RESULTS Only FPR extracts stimulated shoot growth and tomato dry matter content, whereas all candidates improved tomato yield. FPR and BSG increased fruit mineral content and BSG‐FPR‐LPR in combination enhanced titratable acidity. FPR‐treated fruits had also 20% more vitamin C than CTRL, and higher phenol content was obtained in those of BSG‐LPR. Fruit metabolomic profile showed the tendency of all extracts, except BSG‐LPR, to increase tomato citric acid and to decrease β‐glucose and methanol concentrations. The analysis revealed accordingly the indispensable role of FPR in combined applications for inducing an HS‐like response in fruits. CONCLUSION The results were indicative of the biostimulant activity of these extracts and demonstrated them, particularly FPR, as promising candidates for enhancing plant productivity and fruit quality. © 2017 Society of Chemical Industry