Introduction

The quality of tomatoes is fundamental not only for consumer satisfaction but also for the profitability of producers. In this context, biostimulants emerge as an innovative solution that improves the productivity and quality of this crop. In this article, we will explore how biostimulants positively affect tomato quality, optimizing production and contributing to more sustainable agricultural practices. For more information visit Ecoganic and about biostimulants in vegetables, as well as biostimulants for tomatoes.

What are biostimulants?

Biostimulants are products that, through their application, promote biological processes in plants, improving nutrient absorption and increasing stress resistance. These products can be based on microorganisms, plant extracts, or bioactive compounds, and their use is supported by scientific research on their efficacy in various crops.

Types of biostimulants

• Beneficial microorganisms: Include bacteria and fungi that promote root growth and improve nutrient absorption. For example, Rhizobium and Mycorrhizae are known for their ability to form symbiosis with roots, increasing the availability of nitrogen and phosphorus, respectively. Studies have shown that inoculation with Mycorrhizae can increase water absorption by 20-30% under drought conditions. Additionally, certain microorganisms like Pseudomonas fluorescens have proven effective in promoting plant growth by synthesizing phytohormones and improving nutrient availability in the soil.
• Plant extracts: Provide hormones and nutrients that stimulate growth and disease resistance. Extracts from seaweeds, such as Ascophyllum nodosum, are rich in phytohormones and have been shown to increase tomato production by 15-20%. These extracts are particularly useful for improving germination and early seedling growth. For example, studies have revealed that using seaweed extracts during the seedling phase can shorten growth time by 10%, allowing for earlier harvests.
• Bioactive compounds: Substances that regulate physiological processes in plants. Humic and fulvic acids, for example, improve soil structure and water retention, resulting in more robust plant growth. Their use can enhance nutrient availability in the soil by 30% and increase water use efficiency. Additionally, amino acids derived from plant sources also act as biostimulants by promoting protein synthesis and improving plant metabolism.

Impact of biostimulants on tomato quality

Biostimulants can have a significant impact on various aspects of tomato quality, including flavor, texture, and shelf life. Studies have demonstrated that their application can result in firmer tomatoes with a better flavor profile, which is key for the market.

Effects on flavor and texture

The application of biostimulants enhances the synthesis of phenolic compounds and sugars, which are crucial for flavor development. This not only improves the quality of the final product but can also increase demand in selective markets. A study conducted by the University of Córdoba showed that the use of an algae-based biostimulant increased sugar levels in tomatoes by 12%, which translated into a 20% increase in consumer preference. Furthermore, the texture of the tomatoes was improved, increasing firmness by 25%, which is crucial for distribution and storage. It has been observed that the use of biostimulants can increase the accumulation of pectins, contributing to better texture and resistance to bruising during transport.

Biochemical mechanisms involved

Biostimulants act at the cellular level, activating metabolic pathways that favor growth and fruit quality. For example, phenolic compounds, which are responsible for color and flavor, are synthesized in greater amounts in the presence of biostimulants. These compounds not only enhance flavor but also have antioxidant properties that benefit consumer health. A study published in Journal of Agricultural and Food Chemistry demonstrated that the application of algae extract-based biostimulants increased the activity of the enzyme phenylalanine ammonia-lyase, a key precursor in the biosynthesis of phenolic compounds, by 30% in tomatoes. Additionally, biostimulants can modulate the expression of genes related to flavor compound synthesis, resulting in a more attractive sensory profile. The regulation of these biochemical pathways not only improves fruit quality but can also increase the accumulation of secondary metabolites that act as natural defenses against pests and diseases.

Improvement of stress resistance

Biostimulants help plants better tolerate adverse conditions, such as drought or nutrient-poor soils. This translates into tomatoes that are not only of higher quality but also have a better survival capacity under challenging cultivation conditions. A study in which biostimulants were applied under water stress conditions showed that treated tomatoes had a 30% higher yield compared to untreated ones. Furthermore, the application of biostimulants can activate the synthesis of stress tolerance-related proteins, such as molecular chaperones, which help plants adapt to adverse conditions. The regulation of these proteins can lead to an increase in the production of antioxidants, which also improves the shelf life of the fruit. Additional research has shown that biostimulants can stimulate the production of osmoprotectants like proline, which protects plant cells from damage caused by water stress.

Interaction with the soil microbiome

Biostimulants also promote microbial activity in the soil, resulting in a more diverse and healthy microbiome. This microbial diversity is crucial for soil health, as it enhances nutrient availability and soil structure. A balanced microbiome can help plants resist diseases and pests, which is essential for maintaining tomato quality. Research has shown that the application of biostimulants can increase the population of beneficial bacteria in the soil, such as those of the genus Bacillus, which are known for their ability to promote plant growth and resistance to pathogens. For example, it has been observed that inoculation with Bacillus subtilis can reduce the incidence of diseases by 40%, allowing for greater production of healthy tomatoes. Additionally, the interaction between biostimulants and the soil microbiome can result in greater efficiency in nutrient absorption, which benefits

“`