Biochar effects on tomato fruit quality and volatile compounds

Biochar application has gained increasing attention as a sustainable soil management strategy for improving crop quality and stress resilience in agricultural systems. However, limited information is available regarding its influence on tomato volatile organic compounds (VOCs) and the metabolic mechanisms associated with flavor development. This narrative review summarizes current findings regarding the effects of biochar on tomato fruit quality, with particular emphasis on nutritional attributes and VOC-related flavor compounds. The reviewed literature indicates that biochar application may improve tomato quality by enhancing nutrient availability, water retention, soil microbial activity, and plant physiological performance, which are associated with increased accumulation of compounds such as lycopene, vitamin C, phenolics, and soluble sugars. In addition, biochar may influence VOC biosynthesis indirectly through nutrient-mediated metabolic regulation, rhizosphere microbial interactions, and stress-related physiological responses. Several studies have reported positive effects of biochar on tomato yield and nutritional quality; however, evidence specifically related to VOC composition, flavor chemistry, and sensory attributes remains limited and inconsistent. Variations in biochar feedstock, pyrolysis conditions, application rates, soil properties, and environmental conditions further contribute to differences in reported outcomes. Therefore, additional long-term and mechanistic studies integrating metabolomics, microbial analysis, and sensory evaluation are needed to better understand the relationship between biochar application and tomato flavor development. As such, biochar represents a promising approach for improving tomato fruit quality while supporting sustainable agricultural practices.