Enhancement of tomato functional food value through nutrient supplementation with fish emulsion biostimulant

K Wise; J Selby-Pham

doi:10.24154/jhs.v18i2.2136

Authors

K Wise RMIT University, Bundoora, VIC 3083, Australia https://orcid.org/0000-0002-4194-6578
J Selby-Pham Cannabis and Biostimulants Research Group, Sunshine West, Victoria, 3020, Australia https://orcid.org/0000-0003-3575-7292

DOI:

https://doi.org/10.24154/jhs.v18i2.2136

Keywords:

Antioxidant, fertiliser, fish hydrolysate, organic, Solanum lycopersicum

Abstract

Fish emulsion (FE) is a derivative of fish waste, commonly utilised within organic agricultural and horticultural applications, predominantly as a source of nitrogen within fertiliser regimens. However, as a biological derivative, FE is a complex of many bioactive compounds, and as such is also known to function as a biostimulant. Tomato (Solanum lycopersicum) is a functional food, commonly produced for consumption due to its desirable hedonic qualities and health-promoting properties associated with antioxidant phytochemicals. Accordingly, the work herein explored the potential for FE to alter the functional and hedonic measures of tomato. Results indicated that the supplementation of fertiliser regimens with FE during tomato growth significantly (p = 0.001) increased fruit total phenolic content by 1.25-fold, whilst not significantly impacting flavonoid content (p = 0.418) or fruit colour (assessed by image colour analyses). Additionally, the FE treatment did not substantially impact sensory perception of hedonic measures such as smell, taste, mouth feel, or visual appeal. Accordingly, the results herein indicate that FE is a desirable fertiliser supplement during tomato cultivation, to enhance the functional value of tomato fruits, and thereby provide enhanced health-promoting benefits from tomato consumption.

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