Effect of modified tomato stem extracts on growth and flavor quality of tomatoes

• Modified tomato stem extracts enhanced the nutritional and flavor quality of hydroponically grown tomatoes. • The extracts increased fruit contents of soluble sugars, vitamin C, and soluble protein without compromising yield. • Aerobic fermentation extract (aEX1) produced the highest diversity and concentration of volatile compounds. • The treatment enriched characteristic tomato volatiles, intensifying the fruity and green aroma profiles. • This approach demonstrated a viable path for valorizing tomato stem waste in a circular agricultural system. To investigate the technology and effect of tomato stalk resource application, this study utilized modified tomato stalk aerobic fermentation extract (aEX1) and tomato stalk anaerobic fermentation extract (aEX2) in hydroponic cultivation of tomato, and Yamazaki nutrient solution treatment was used as the control (CK), to analyze the growth morphology of the tomato plants, the nutritional quality of the fruits, and volatile substances and other related indexes.The results showed that: 1) there were no significant differences in plant height, stem thickness, biomass and yield in aEX1 and aEX2 treatments compared with CK treatment, but the indicators of soluble sugar, sugar-acid ratio, soluble protein and vitamin C of tomato fruits were better than those in CK treatment, and there were no significant differences between aEX1 and aEX2 treatments; 2) volatile substances were detected in aEX1, aEX2 and CK treatments quantities were 44, 39 and 32, in that order; 3) the total volatile substance contents of aEX1, aEX2 and CK treatments were 1220.18, 970.48 and 828.45 μg/kg, in that order; and 4) the total amount of volatile substances characteristic of tomato in aEX1, aEX2 and CK treatments were 947.68, 741.94 and 630.96 μg/kg, in that order.It indicates that the use of improved tomato stalk extract for hydroponics of tomato has been no longer disadvantageous in terms of growth and yield, and it can significantly improve the nutritional and flavor quality of the fruit. This study to a certain extent makes the effective use of tomato stalks, but also for other vegetable stalks resource technology to provide theoretical reference, has a broader prospect.