Enhancing tomato growth, quality, and yield through the application of bio and nano-bio phosphorus in conjunction with Pseudomonas putida inoculation

Making phosphorus more available in the soil is essential for increasing crop productivity through innovative fertilization techniques and efficient management strategies. The objective of this study was to investigate the impact of nano-bio phosphorus and bio-phosphorus, in conjunction with Pseudomonas putida bacteria, on enhancing the physiological and functional traits of greenhouse-grown tomatoes. In a completely randomized design (CRD) with three replications, this experiment was carried out as a factorial with two factors. The phosphorus sources used in the treatments included a non-phosphorous control (C), triple superphosphate at two levels (SP1 at 20 mg kg⁻1 and SP2 at 40 mg kg⁻1), nano-bio sources derived from nano hydroxyapatite produced from bones at two levels (NBio1 at 20 mg kg⁻1 and NBio2 at 40 mg kg⁻1), and bio sources derived from bone powder at two levels (Bio1 at 20 mg kg⁻1 and Bio2 at 40 mg kg⁻1). There are two levels of the bacteria treatment: non-bacterial (N) and bacterial inoculation (B). In comparison to other phosphorus sources, the results indicated that B × SP1 treatment increased shoot fresh weight and flavonoid content. In comparison with the control, B × NBio1 increased the fresh and dry weight of roots by 60 % and 69 %, respectively, while B × NBio2 increased the dry weight of shoots, fruit firmness, vitamin C, photosynthetic pigments, phenol, RWC, and leaf phosphorus content, increasing the roots by 77 % and 71 %, respectively. The B × Bio treatment showed the highest average fruit weight, diameter, and shoot length. In conclusion, higher phosphorus concentrations like SP2, NBio2, and Bio2 were superior when bacteria were not applied, which improved the weight and performance of aerial organs. Fresh weight and shoot yield increased in all treatments except N × C and B × C, particularly when bacteria were applied. Greater phosphorus concentrations worked better when bacteria weren't present. Generally, B × NBio2, B × NBio1, B × Bio1, and B × Bio2 were the treatments that improved traits the most, increased growth and caused more phosphorus absorption. [Display omitted] •The B × Bio treatment showed the highest average fruit weight, diameter, and shoot length.•The results indicated that B × SP1 treatment increased the flavonoid content.•NBio1 and NBio2 significantly promoted root and shoot development, resulting in higher leaf phosphorus concentrations, fruit yield, and firmness.•The inclusion of bacteria with bio phosphorus