Foliar-applied humic acid modulates antioxidant and mineral profiles in tomato fruit across maturity stages

Md. Dulal SARKAR; Auruna BEGUM; Md. Abdul GOFFAR; Md Obyedul Kalam AZAD; Most Tahera NAZNIN

doi:10.15835/nbha53414630

Authors

Md. Dulal SARKAR 1) Sher-e-Bangla Agricultural University, Faculty of Agriculture, Department of Horticulture, Dhaka, 1207; 2) King Abdulaziz University, Faculty of Environmental Sciences, Department of Agriculture, Jeddah, 21589, Saudi Arabia (BD) https://orcid.org/0000-0002-2837-0076
Auruna BEGUM Sher-e-Bangla Agricultural University, Faculty of Agriculture, Department of Horticulture, Dhaka, 1207 (BD)
Md. Abdul GOFFAR Bangladesh Agricultural Research Institute, Horticulture Research Centre, Vegetable Division, Gazipur, 1701 (BD)
Md Obyedul Kalam AZAD University of Nevada, Reno; College of Agriculture, Biotechnology & Natural Resources, Department of Agriculture, Veterinary and Rangeland Sciences, Reno, UNR Extension and Experiment Station, Las Vegas, NV, 89123 (US)
Most Tahera NAZNIN University of Nevada, Reno; College of Agriculture, Biotechnology & Natural Resources, Department of Agriculture, Veterinary and Rangeland Sciences, Reno, UNR Extension and Experiment Station, Las Vegas, NV, 89123 (US) https://orcid.org/0000-0001-7342-6270

DOI:

https://doi.org/10.15835/nbha53414630

Keywords:

antioxidant compounds, berry quality, biostimulants, humic substances, mineral profile, post-harvest indicators, Solanum lycopersicum

Abstract

Berry quality can further be modulated by applying foliar biostimulants to cherry tomatoes depending on their maturity stage. This study aimed to evaluate the effects of foliar application of humic acid (HA) on berry quality at different maturity stages. Humic acid was applied at concentrations of 0, 25, 50, and 75 mg L^-¹ during the vegetative, flowering, and fruit-setting phases. Berries were harvested at four distinct maturity stages: mature green (MG), breaker (BK), pink (PK), and red (RD) stages. HA, particularly HA_75, significantly enhanced berry quality when harvested at the red stage and exhibited better antioxidant activity due to elevated levels of vitamin C (44.20 mg 100 g^-1 FW), lycopene (0.25 mg 100 g^-1 FW), and β-carotene (27.58 mg 100 g^-1 FW). It also had higher total soluble solids (6.17 °Brix) and pH (4.07) values. The reducing sugar content increased from 0.84% in mature green berries to 1.39% in red berries with the application of HA₀and HA_75, respectively. The shelf-life of berries was extended from 13.28 days (HA₀) to 15.58 days (HA₇₅) at the green mature stage. Dry matter content peaked at 8.82% in HA₇₅-treated mature green berries, whereas moisture content was highest (94.19%) in untreated (HA₀) red berries. Conversely, at the red stage, HA₅₀ and HA₇₅ treatments resulted in the highest redness (a* values of 13.21 and 10.20, respectively), compared to 12.60 for the control (HA₀). Lightness (L*) was highest in mature green berries treated with HA₅₀ (61.43), indicating brighter fruit surfaces, whereas red berries showed lower L* values (49.80-52.70), consistent with ripening progression. Mineral uptake also improved, with Mg (2.39%), P (0.71%), and Fe (213.54 ppm) being the highest in HA₇₅-treated red berries. These findings suggest that while humic acid can enhance certain quality traits, the maturity stage remains the dominant factor influencing berry quality traits.

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