Effect of Pyroligneous Acid on the Productivity and Nutritional Quality of Greenhouse Tomato

Abstract

Pyroligneous acid (PA) is a reddish-brown liquid obtained through the condensation of smoke formed during biochar production. PA contains bioactive compounds that can be utilized in agriculture to improve plant productivity and quality of edible parts. In this study, we investigated the biostimulatory effect of varying concentrations of PA (i.e., 0%, 0.25%, 0.5%, 1%, and 2% PA/ddH2O (v/v)) application on tomato (Solanum lycopersicum ‘Scotia’) plant growth and fruit quality under greenhouse conditions. Plants treated with 0.25% PA exhibited a significantly (p 2 concentration and a comparable leaf transpiration rate and stomatal conductance. The total number of fruits was significantly (p p > 0.05) reduced plant growth and yield, but significantly (p p p < 0.001) high total ascorbate content, but reduced fruit peroxidase activity compared to the control. These indicate that PA can potentially be used as a biostimulant for a higher yield and nutritional quality of tomato.

Keywords

• <i>Solanum lycopersicum</i>
• biostimulant
• pyroligneous acid
• vegetable production
• post-harvest