Abstract
The incorporation of food and garden organics (FOGO) compost into horticultural systems is promoted to improve soil health and advance circular economy goals; however, its impact on flavour quality and consumer perception remains poorly understood. In particular, most studies assess fruit quality at harvest, overlooking post-harvest processes critical to consumer experience. Here, we investigated the influence of FOGO compost on the flavour of tomatoes (Solanum lycopersicum cv. Ninja) under conventional commercial production conditions using integrated sensory and chemical approaches. Tomatoes grown with and without FOGO compost were evaluated at harvest maturity and following post-harvest storage. Consumer sensory analysis revealed no differences in preference at harvest maturity. However, after 7-day storage, FOGO tomatoes were preferred and described as sweeter, more aromatic, and less bland. These sensory differences were associated with higher total soluble solids, lower malic acid, elevated concentrations of umami-associated amino acids, and treatment-specific differences in aroma-active volatiles.
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Acknowledgements
The authors would like to thank Mr Wim Linstrom (University of Southern Queensland) for liaising with tomato producer and field assistance, the tomato producer and staff for their field assistance and Ms Terra Stark and Dr Gabi Netzel from the Australian Institute for Bioengineering and Nanotechnology (AIBN) and Q-MAP for support with the analysis of volatile and non-volatile compounds. Q-MAP is supported by Bioplatforms Australia, an NCRIS-funded initiative. The authors also thank Dr Nella Shay for assistance with the tomato sensory sessions and NuGrow for providing the FOGO compost.
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This project entitled ‘Realising Smart Compost Formulations’ was financed by the ‘End Food Waste’ Cooperative Research Centre whose activities are funded by the Australian Government’s Cooperative Research Centre Programme.
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Wang, J., Nastasi, J.R., Prakash, S. et al. Food and garden organics (FOGO) compost application improves post-harvest chemical and sensory profiles of conventionally grown tomatoes.
npj Sci Food (2026). https://doi.org/10.1038/s41538-026-00907-3
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DOI: https://doi.org/10.1038/s41538-026-00907-3
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