## 2 Materials and Methods
### Determination of Aromatic Volatile Compounds  
At the harvesting stage, five fruits of the second truss, with the same size and a fully red color, were randomly selected from the replicates of each treatment and quickly transported to the laboratory to determine the aromatic volatiles.  
The aromatic volatiles in the tomatoes were extracted and analyzed using solid-phase microextraction-gas chromatography-mass spectroscopy (SPME-GC-MS) [27]. The solid-phase microextraction needle (50/30 \(\upmu\)m DVB/CVR on PDMS, 2 cm) was aged at 250 \({}^{\circ}\)C for 2 h in the gas chromatography inlet. Five tomatoes were homogenized using a tissue homogenizer to obtain the pulp. Then, 8.0 g of the homogenate was placed into a 15 mL sample vial and sealed. An aged extraction needle was inserted into the headspace of the sample vial and incubated at 40 \({}^{\circ}\)C for 45 min. Subsequently, the extraction needle was inserted into the gas chromatography-mass spectrometry (Shimadzu GC-MS-QP2010) instrument for desorption at 250 \({}^{\circ}\)C for 1 min and then analyzed via GC-MS. The GC phase featured a DB-5 MS elastic quartz capillary column (30 m \(\times\) 0.25 mm inner diameter, 0.25 \(\upmu\)m film thickness), high-purity He (99.999%) as the carrier gas, and a flow rate of 1.0 mL min\({}^{-1}\). The sample inlet temperature was 250 \({}^{\circ}\)C with a heating program as follows: hold at 60 \({}^{\circ}\)C for 2 min and then increase at 8 \({}^{\circ}\)C min\({}^{-1}\) to 220 \({}^{\circ}\)C for 20 min. The MS phase used electronic ionization with an ionization voltage of 70 eV. The process featured full scanning with a scanning quality range of 30-550 amu  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Organic Nutrient Solution**} & \multicolumn{3}{c}{**Inorganic Nutrient Solution**} \\ \cline{2-7}
**Parameter** & **Vegetative** & **Flowering–** & **Fruit Setting** & **Fruit** & **Vegetative** & **Flowering–** & **Fruit** \\  & **Growth** & **Fruit Setting** & **Expanding to** & **Growth** & **Fruit Setting** & **Expanding to** \\  & **1.62 mS/cm** & **2.15 mS/cm** & **3.58 mS/cm** & **1.62 mS/cm** & **2.15 mS/cm** & **2.15 mS/cm** & **3.58 mS/cm** \\ \hline Total nitrogen & 22.42 \(\pm\) 3.08 & 43.69 \(\pm\) 2.45 & 127.87 \(\pm\) 1.16 & 108.84 \(\pm\) 2.52 & 155.74 \(\pm\) 4.36 & 338.43 \(\pm\) 14.72 \\ Total phosphorus & 1.68 \(\pm\)0.17 & 2.01 \(\pm\) 0.11 & 3.41 \(\pm\) 0.37 & 23.07 \(\pm\) 0.03 & 35.43 \(\pm\) 0.12 & 63.53 \(\pm\) 0.69 \\ Potassium & 123.40 \(\pm\) 6.00 & 171.14 \(\pm\) 14.87 & 300.97 \(\pm\) 2.21 & 168.5 \(\pm\) 6.14 & 268.67 \(\pm\) 3.28 & 560.50 \(\pm\) 4.80 \\ Magnesium & 26.72 \(\pm\) 1.33 & 32.64 \(\pm\) 1.86 & 44.75 \(\pm\) 0.53 & 53.83 \(\pm\) 0.17 & 70.17 \(\pm\) 0.83 & 112.83 \(\pm\) 1.92 \\ Calcium & 94.38 \(\pm\) 11.11 & 117.37 \(\pm\) 4.00 & 158.49 \(\pm\) 8.55 & 15.00 \(\pm\) 2.96 & 176.43 \(\pm\) 10.31 & 244.00 \(\pm\) 12.32 \\ Organic matter & 509.33 \(\pm\) 26.74 & 747.60 \(\pm\) 43.42 & 1136.07 \(\pm\) 13.21 & 0 & 0 & 0 \\ \hline \hline \end{tabular}
\end{table}
Table 2: Nutrient concentrations of organic and inorganic nutrient solutions (mg/L).  
\begin{table}
\begin{tabular}{c c c} \hline \hline  & **The First Truss Fruit** & **The Second Truss Fruit** \\ \hline Flowering–fruit setting & July 8–July 21 & July 15–July 27 \\ Fruit expansion & July 22–August 6 & July 28–August 13 \\ Color turning & August 7–August 15 & August 14–August 19 \\ Harvesting & August 15–August 29 & August 20–September 14 \\ \hline \hline \end{tabular}
\end{table}
Table 3: Development of tomato fruits.  
The aromatic volatile compounds in the tomato fruits were identified by the GC-MS retention time of the chemical compound and retention indices (RI) and searched using the National Institute of Standards and Technology Database 2014 and the related literature [28]. The retention indices were calculated using a normal alkane mixed label, soluble in methanol and ranging between C-7 and C-40.