Summary
Abstract BACKGROUND Vitamin B12 is an essential vitamin that is absent in plant‐derived foods such as fruits and vegetables. This can result in an increased risk of developing vitamin B12 deficiency in strict vegetarians (vegans). There are several studies that have aimed to enhance nutrients in food crops. The purpose of the present study was to fortify tomato fruits with vitamin B12 (or cyanocobalamin). RESULTS Tomato plants were grown for 70 days in hydroponic culture pots and treated with 5 μm of cyanocobalamin on days 1–24 after the fruiting, and then harvested for tomato fruits. The ripened tomato fruits contained 4.0 × 10−7 g of cyanocobalamin per 100 g of dry weight and showed a significant increase in glucose and lycopene levels. CONCLUSION The present study highlights the use of
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