Claim · model-written summary
Silicon treatments improved tomato fruit appearance and nutritional quality at three ripening stages.
- Taxon
- tomato
Solanum lycopersicume0 - Organ / stage
- mature green, breaker, and red ripening stagese0
- Treatment
- exogenous Si treatmentse0
- Outcome
- appearance and nutritional qualitye0
- Direction
- positive influencee0
- Comparator
- CKe0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to CK, exogenous Si treatments had a positive influence on the appearance and nutritional quality of tomato fruits at the mature green, breaker, and red ripening stages.”
Title
Li Wang; Ning Jin; Yandong Xie; et al. Foods 2024. doi:10.3390/foods13020223
Other claims from this paper (10)
- Intervention effect T2 significantly increased fruit peel firmness and single-fruit weight.
- Intervention effect T2 raised soluble sugars, soluble solids and soluble proteins relative to CK.
- Intervention effect T2 raised vitamin C relative to CK.
- Intervention effect T2 lowered nitrate content relative to CK.
- Observation Cluster analysis distinguished T2 from CK, T1 and T3.
- Intervention effect At red ripening, T2 fruit a* values were higher than in three other treatments.
- Intervention effect T2 increased lycopene content by 12.90% relative to CK.
- Intervention effect T2 increased lutein content by 17.14% relative to CK.
- Intervention effect T2 upregulated PDS, LCY-E and ZEP relative gene expression.
- Intervention effect T2 raised total amino acid content relative to CK.