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Plant Science Today (PST)

Research Articles

Vol. 13 No. 3 (2026)

In vitro culture optimisation and nutritional profiling of cherry tomato (Lycopersicon esculentum var. cerasiforme)

DOI
https://doi.org/10.14719/pst.13270
Submitted
18 December 2025
Published
02-07-2026 — Updated on 09-07-2026
Versions

Abstract

The cherry tomato (Lycopersicon esculentum var. cerasiforme), an underutilised variety, was analysed for its remarkable nutritional composition and in vitro propagation potential. This study revealed significantly higher levels of bioactive compounds such as phenolics, flavonoids, lycopene and α-tocopherol in cherry tomato compared to common tomato varieties MHTM and PKM1. Cherry tomatoes exhibited superior antioxidant capacity and oxidative stability, as demonstrated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and lipid peroxidation assays, respectively. These results highlight cherry tomatoes as a nutritionally advantageous option with excellent storage and health benefits. Additionally, cherry tomatoes exhibited superior macro- and microelement content, including calcium, magnesium, sodium, copper, iron and manganese, further underscoring their role in addressing nutritional deficiencies. Optimised in vitro tissue culture protocols were established for genetic improvement and mass propagation, with the highest efficiencies achieved using 2.0 mg/L 2,4-dichlorophenoxyacetic acid (2,4-D) for callus induction, 2.0 mg/L 6-benzylaminopurine (BAP) for shoot regeneration and 1.0 mg/L indole-3-butyric acid (IBA) for root induction. These findings position cherry tomato as a nutritionally superior crop with applications in functional foods, nutraceuticals and sustainable agricultural practices, as well as a promising candidate for biotechnological advancements.

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