Effects of Application Methods of Boron on Tomato Growth, Fruit Quality and Flavor

• Main Authors: Weinan Xu, Pengju Wang, Luqiao Yuan, Xin Chen, Xiaohui Hu
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Horticulturae
• Subjects: boron; application methods; growth; fruit quality; tomato
• Online Access: https://www.mdpi.com/2311-7524/7/8/223

The effect of application methods with different boron levels on the growth, fruit quality and flavor of tomato (<i>Solanum lycopersicum</i> L., cv. ‘Jinpeng No.1’) were investigated under greenhouse conditions. Seven treatments used included two application methods (leaf and root application) with four boron levels (0, 1.9, 3.8 and 5.7 mg∙L⁻¹ H₃BO₃). Experimental outcomes revealed that both application methods significantly increased net photosynthetic rate and chlorophyll content, and stabilized leaf structure of tomato. Leaf spray of 1.9 mg∙L⁻¹ H₃BO₃ was more effective at improving plant growth and photosynthetic indices in tomato compared to other treatments. Additionally, root application of 3.8 mg∙L⁻¹ H₃BO₃ resulted in better comprehensive attributes of fruit quality and flavor than other treatments in terms of amounts of lycopene, β-carotene, soluble protein, the sugar/acid ratio and characteristic aromatic compounds in fruit. The appropriate application of boron can effectively improve the growth and development of tomato, and change the quality and flavor of fruit, two application methods with four boron levels had different effects on tomato.