The University of Ferrara tested two microbial biofertilizers and an algae-derived biostimulant on tomato plants and found that a mycorrhizae-forming fungus plus beneficial bacteria produced the largest plants, strongest roots and sweetest, largest fruit. Adding a higher dose of the algae biostimulant increased fruit per vine and deepened red color, improving marketability. Published in the Journal of the Science of Food and Agriculture, the study suggests economic and climate benefits from reducing synthetic fertilizer use.
Italian Study Finds Natural Biofertilizers Produce Bigger, Sweeter, More Marketable Tomatoes
The University of Ferrara tested two microbial biofertilizers and an algae-derived biostimulant on tomato plants and found that a mycorrhizae-forming fungus plus beneficial bacteria produced the largest plants, strongest roots and sweetest, largest fruit. Adding a higher dose of the algae biostimulant increased fruit per vine and deepened red color, improving marketability. Published in the Journal of the Science of Food and Agriculture, the study suggests economic and climate benefits from reducing synthetic fertilizer use.
19:53, 07.11.2025Environment
Natural fertilizers boost tomato growth, quality and marketability
Researchers at the University of Ferrara report that environmentally friendly biofertilizers and biostimulants can deliver substantial gains in tomato size, sweetness and yield. The trial, reported by Anthropocene Magazine and published in the Journal of the Science of Food and Agriculture, compared two microbial biofertilizers and an algae-based biostimulant (tested at two concentrations) against appropriate control groups.
The combination that produced the strongest results paired a mycorrhizae-forming fungus with beneficial bacteria. Plants receiving this microbial inoculation developed the largest above-ground growth, more robust root systems, and produced the biggest and sweetest fruits. When researchers applied the higher concentration of the algae-derived biostimulant to the same microbial treatment, plants produced more tomatoes per vine and fruit with deeper red coloration — traits that improve marketability.
Key findings:
- Mycorrhizae-forming fungus + beneficial bacteria → largest plants, strongest roots, biggest and sweetest tomatoes.
- Higher-dose algae biostimulant added to the microbial treatment → increased fruit count per vine and improved red color.
- Combined natural inputs improved both yield quantity and fruit quality compared with controls.
“We were fascinated by the idea that an environmentally-friendly approach like this could produce such strong results,” the research team said, as reported by Anthropocene Magazine.
The authors and coverage note potential economic and environmental benefits: farmers may reduce spending on costly synthetic fertilizers, produce more resilient crops under extreme weather, and lower the emissions associated with manufacturing conventional fertilizers. The study adds to a growing body of evidence supporting a shift toward natural crop inputs, though authors and observers recommend further trials across varieties, climates and commercial settings before large-scale adoption.
Practical takeaway: For growers and agronomists, combining mycorrhizal fungi and beneficial bacteria with an appropriately dosed algae biostimulant merits consideration as a strategy to improve tomato yield and quality while potentially reducing chemical inputs and associated emissions.