Effect of Exogenous Inositol on Yield and Quality of Tomatoes Under Salt Stress

doi:10.11924/j.issn.1000-6850.casb2024-0489

Abstract

Abstract:

The paper aims to investigate the optimal concentration of exogenous inositol and its effect on yield, quality and antioxidant system of tomato under salt stress, and to provide some theoretical basis for the application of inositol in quality improvement of tomato production. In the present study, five inositol concentration gradients of 0% (CK), 0.05% (MI1), 0.1% (MI2), 0.2% (MI3) and 0.4% (MI4) were established to investigate the effects of exogenous inositol on tomato yield and quality using ‘Hongjian’ cherry tomato as the test material. On this basis, the 100 mmol/L NaCl salt stress treatment (N) and the inositol treatment (NM3) with 0.2% inositol were established to investigate the role of inositol in alleviating salt stress in tomato. With increasing inositol concentration, tomato yield showed an overall trend of increasing and then decreasing, in which the tomato yield of MI3 treatment was significantly increased by 17.7% compared to that of CK. The increase in tomato yield by exogenous inositol application was closely related to the increase in leaf SPAD value, the promotion of root growth and the enhancement of the activity of key antioxidant enzymes (e.g. POD activity). Low concentrations of inositol (MI1 and MI2) significantly increased the vitamin C content of the fruits, while increasing the concentration of inositol had no significant effect on the vitamin C content of the fruits. The soluble sugar content of the fruits significantly increased by 38.6%-166.2%, while the soluble protein content decreased by 13.4%-22.6% after the application of exogenous inositol. Salt stress significantly reduced tomato yield, leaf SPAD and vitamin C content by 16.1%, 14.4% and 26.4% respectively compared to CK by inhibiting root growth, increasing malondialdehyde (MDA) content and decreasing enzyme activities of the antioxidant system. On the contrary, application of inositol (NM₃) under salt stress significantly promoted root growth, reduced MDA content and increased the activity of antioxidant system enzymes, resulting in a significant increase in tomato yield, leaf SPAD, vitamin C and lycopene content by 37.8%, 13.5%, 23.8% and 34.5% compared with N treatment. The application of exogenous inositol at an appropriate concentration (MI3) could significantly promote tomato root growth and increase the activities of key antioxidant enzymes, thus increasing tomato yield and improving fruit quality; furthermore, the application of exogenous inositol at an appropriate concentration could significantly alleviate salt stress in tomato and improve tomato yield and quality.

Key words: exogenous inositol, tomato, salt stress, yield, quality, root morphology, antioxidant system

HUANG Wenyin, ZHANG Baige, CHANG Jingjing, CHEN Xiao, LI Jing, CHEN Lei, ZHAO Junhong, LUO Mouxiong, SONG Zhao. Effect of Exogenous Inositol on Yield and Quality of Tomatoes Under Salt Stress[J]. Chinese Agricultural Science Bulletin, 2025, 41(9): 73-80.

Figures/Tables 6

References 34

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处理	根系面积/cm²	根长/cm	平均直径/mm	根尖数
CK	342±31d	3307±116cd	0.30±0.04a	23229±3463a
MI1	672±94bc	4230±221b	0.83±0.31a	25936±7334a
MI2	712±100b	4385±358b	0.42±0.21a	24739±499a
MI3	874±42a	5135±218a	0.50±0.24a	25282±2226a
MI4	573±73c	3985±371b	0.41±0.14a	27648±6040a
N	257±28e	2877±147e	0.27±0.01a	21131±4326a
NM3	362±36d	3408±247c	0.30±0.03a	24858±1021a

处理	根系面积/cm²	根长/cm	平均直径/mm	根尖数
CK	342±31d	3307±116cd	0.30±0.04a	23229±3463a
MI1	672±94bc	4230±221b	0.83±0.31a	25936±7334a
MI2	712±100b	4385±358b	0.42±0.21a	24739±499a
MI3	874±42a	5135±218a	0.50±0.24a	25282±2226a
MI4	573±73c	3985±371b	0.41±0.14a	27648±6040a
N	257±28e	2877±147e	0.27±0.01a	21131±4326a
NM3	362±36d	3408±247c	0.30±0.03a	24858±1021a

处理	维生素C含量	可溶性蛋白含量	可溶性糖含量	番茄红素含量
CK	87.7±2.7b	57.5±2.4c	36.8±3.1c	393±32bc
MI1	94.0±2.0a	44.5±3.1d	51.0±3.0b	439±53abc
MI2	92.7±1.9a	46.9±3.3d	51.2±1.1b	448±52abc
MI3	85.2±2.2b	47.8±5.2d	53.4±2.6b	468±30ab
MI4	85.2±2.7b	49.8±4.6cd	97.7±5.0a	460±35ab
N	64.5±4.2c	91.5±5.5a	98.2±8.8a	376±36c
NM3	84.6±2.2b	65.9±5.9b	102.1±7.5a	505±42a

处理	维生素C含量	可溶性蛋白含量	可溶性糖含量	番茄红素含量
CK	87.7±2.7b	57.5±2.4c	36.8±3.1c	393±32bc
MI1	94.0±2.0a	44.5±3.1d	51.0±3.0b	439±53abc
MI2	92.7±1.9a	46.9±3.3d	51.2±1.1b	448±52abc
MI3	85.2±2.2b	47.8±5.2d	53.4±2.6b	468±30ab
MI4	85.2±2.7b	49.8±4.6cd	97.7±5.0a	460±35ab
N	64.5±4.2c	91.5±5.5a	98.2±8.8a	376±36c
NM3	84.6±2.2b	65.9±5.9b	102.1±7.5a	505±42a

处理	MDA含量/(nmol/gFW)	CAT活性/(U/gFW)	POD活性/(U/gFW)	SOD活性/[U/(gFW·h)]	O₂^-含量/[nmol/(min·gFW)]
CK	24.3±1.5b	2.83±0.15bc	12.9±1.4c	4.34±0.28a	20.9±1.1a
MI1	30.5±3.1a	2.25±0.17d	15.7±1.1b	4.25±0.26a	19.3±1.0b
MI2	27.0±3.5ab	2.29±0.29d	19.5±1.0a	4.23±0.34a	19.1±0.1b
MI3	24.0±2.1b	3.24±0.31b	12.7±0.4c	4.32±0.28a	18.9±0.3b
MI4	24.7±0.2b	2.52±0.34cd	10.8±1.2d	4.26±0.27a	18.2±0.8b
N	27.4±2.1ab	2.23±0.28d	6.6±0.5e	4.71±0.13a	18.4±0.1b
NM3	23.9±2.4b	3.79±0.42a	9.8±0.8d	4.21±0.36a	18.7±0.9b