A paper has been published by Japan’s RIKEN, demonstrating that ethanol treatment contributes to the heat stress tolerance of tomatoes. In the era of global warming, heat stress poses a significant problem to crop production worldwide, demanding effective solutions. Regions previously unaffected by heat are now experiencing increased temperatures, potentially leading to changes in cultivation practices and reduced yields. Such research may be essential for the upcoming warming society.
The study involved pre-treating tomato seedlings (specifically, a research variety of mini-tomato called “Micro-Tom”) with ethanol at a very low concentration (about 0.12%) before exposing them to high temperatures. To evaluate the treatment’s effectiveness, survival rates, growth, fruit yield, and physiological and molecular responses were measured.
The ethanol treatment significantly improved the survival rate and fruit yield of tomatoes, reducing damage from heat stress. Changes were also observed in the expression patterns of stress-related genes and the profile of metabolites. Essentially, spraying ethanol appears to enhance heat tolerance at the genetic level.
This research suggests the potential for ethanol to enhance tomato heat stress tolerance. Chemical priming with ethanol treatment may become a new option for stress management strategies in agriculture.
As for business applications, consider the sale of ethanol-based agricultural products. During the COVID-19 pandemic, distilleries produced sanitizing products. This research highlights another potential application for alcohol, derived from sugar, beyond its use as a beverage, suggesting a new use for alcohol that could create significant business opportunities in agriculture, a global industry. However, due to the complex legal landscape surrounding ethanol, especially in alcoholic beverages, legal feasibility studies are necessary.
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