Journal of Current Research in Food Science

Background: Aeroponic cultivation has been promoted as a resource-efficient, high-technology alternative to soil-based production, yet systematic evidence linking aeroponic systems to detailed food-quality outcomes in fruit vegetables remains limited.

Aim: This study aimed to evaluate whether aeroponic cultivation can enhance both yield and nutritional quality of fruit vegetables compared with conventional soil cultivation.

Methods: A controlled comparative experiment was conducted using tomato (Solanum lycopersicum L.) and sweet pepper (Capsicum annuum L.) grown either in an indoor recirculating aeroponic system or in adjacent soil beds under greenhouse conditions. Plants were arranged in a randomized complete block design with three replicates per treatment. Yield traits (total yield per plant, number of fruits, mean fruit weight) were recorded at commercial maturity. Composite fruit samples were analysed for proximate composition (moisture, protein, fat, crude fibre, ash, carbohydrate), mineral content (Ca, K, Mg, Fe, Zn), vitamin C, total carotenoids, lycopene (tomato), β-carotene, total phenolics and antioxidant capacity using standard AOAC and spectrophotometric methods. Data were subjected to two-way ANOVA (factors: cultivation system and species) followed by Tukey’s HSD (p<0.05).

Results: Aeroponic cultivation significantly increased total yield per plant in both species by approximately 25-35%, with concurrent increases in fruit number and mean fruit weight. Aeroponic fruits showed slightly lower moisture but higher protein, crude fibre and ash. Mineral analysis revealed higher K, Mg, Fe and Zn in aeroponic fruits, while Ca was marginally increased. Vitamin C, total carotenoids, lycopene (tomato), β-carotene, total phenolics and antioxidant capacity were all significantly higher under aeroponics, with relative gains of roughly 15-25% compared with soil.