## 3 Results  
Fe\({}^{2+}\)-reducing antioxidant power was affected by the tomatoes maturity stage, the digestate percentage in the substrate, and their interaction was significant. During fruit growth, the percentage of digestate in the peat had a significant effect only on FRAP when 20% digestate was added (Table 1). Adding 20% digestate increased FRAP by 13% during fruit growth and 73% during fruit ripening compared to the control. However, when fruits reached full ripeness, a higher digestate addition (20%) not only did not increase FRAPcompared to the control treatment but even had a significantly lower FRAP up to 2-4% compared to the control treatment but even had a significantly lower FRAP up to 2-4% compared to the control (Table 1). With the addition of 20% digestate, the FRAP tended to increase until medium ripeness (BBCH 84-85). At full ripeness, its level was insignificant; meanwhile, in the control variant and with the addition of the 15% digestate, it tended to increase until full ripeness, when FRAP varied by up to a few percent in all treatments. Statistical analysis showed that both factors and their interaction significantly affected Fe\({}^{2+}\) by reducing antioxidant power. The significant effects of digestate, tomato maturity, and their interaction were observed in the ABTS results. In green fruits, the ABTS results showed the same trends as FRAP, i.e., a significant increase was found only at 20% digestate addition (Table 2). However, during fruit ripening, in fruits with BBCH 84-85, all digestate supplement treatments significantly increased from 70% to almost four times compared to the control. However, after the fruits reached the full level of ripening, the results of ABTS became equal, and there were no significant differences. Control and with digestate addition up to 10% ABTS tended to occur in fruits during fruit growth and ripening. Meanwhile, at 15% and 20% digestate addition, ABTS significantly increased only up to BBCH 84-85. ABTS results were significantly influenced by both fruit maturity and digestate addition and the interaction of these factors. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline \hline
**Treatments** & & **BBCH 70–79** & & \multicolumn{3}{c}{**BBCH 84–85**} & \multicolumn{3}{c}{**BBCH 89**} \\ \hline Control (Peat) & 107.16 & \(\pm\) & 6.82 & b & 110.23 & \(\pm\) & 9.46 & d & 310.85 & \(\pm\) & 10.60 & a \\ P + 5\% D & 99.77 & \(\pm\) & 0.55 & b & 180.57 & \(\pm\) & 6.44 & c & 317.32 & \(\pm\) & 8.94 & a \\ P + 10\% D & 111.94 & \(\pm\) & 3.60 & b & 170.00 & \(\pm\) & 4.51 & c & 296.29 & \(\pm\) & 8.79 & a \\ P + 15\% D & 101.48 & \(\pm\) & 4.07 & b & 393.29 & \(\pm\) & 11.07 & a & 317.37 & \(\pm\) & 6.91 & a \\ P + 20\% D & 151.75 & \(\pm\) & 5.23 & a & 256.42 & \(\pm\) & 10.45 & b & 310.38 & \(\pm\) & 11.83 & a \\ \hline \hline \end{tabular}
\begin{tabular}{c c c c c c c c c c c c c} \hline \hline
**F** actual & & & & & & & & & & & & & \\ \hline Factor A (digestate percentage) & & & & & & & & & & & & & \\ Factor B (fruit maturity) & & & & & & & & & & & & & \\ Interaction A \(\times\) B & & & & & & & & & & & & & \\ \hline \hline \end{tabular} Values are mean \(\pm\) SE; different letters in the column differed significantly by [PERSON] multiple comparisons test (\(p\leq 0.05\)), * shows significant differences at the confidence level \(p=0.05\).  
\end{table} 
Table 2: The effect of digestate and fruit maturity on the antioxidant response of tomatoes is expressed as ABTS free radical scavenging activity. The significant effects of digestate, tomato maturity, and their interaction were observed in the DPPH results. DPPH tended to rise during fruit growth and ripening, until full ripening, DPPH increased 2-3 times (Table 3). Tomatoes from seedlings grown with 20% digestate addition had significantly the highest DPPH. However, in fully ripened fruits BBCH 89, all treatment DPPH had no significant differences. Statistical analysis showed that both factors and their interaction significantly affected DPPH scavenging activity.