## 3 Results
In fruits reaching typical size but not yet ripening (BBCH 70-79), a strong correlation was found between digestate content and TPC, but as the fruit began to ripen, this correlation decreased significantly, and when the fruit was fully ripe, it became the same as in green fruits. When the fruit began to ripen, a strong correlation was found between digestate content and ABTS results, but as the fruit matured, this correlation disappeared. In contrast, in ripe fruits, in contrast to TPC, a strong negative correlation was found between digestate and FRAP results. Correlations between antioxidant assays also changed during fruit ripening. \begin{table}
\begin{tabular}{l c c c c c} \hline \hline  & **Digestate** & **FRAP,** & **ABTS,** & **DPPH,** & **TPC,** \\  & & **\(\mu\)mol/g** & **\(\mu\)mol/g** & **mmol/g** & **mg/g** \\ \hline \multicolumn{5}{c}{Correlations at BBCH 70–79} \\ \hline Digestate & **1** & 0.360 & 0.469 & 0.447 & **0.753** \\ \hline FRAP, \(\mu\)mol/g & 0.360 & **1** & **0.746** & **0.907** & 0.146 \\ \hline ABTS, \(\mu\)mol/g & 0.469 & **0.746** & **1** & **0.575** & 0.139 \\ \hline DPPH, mmol/g & 0.447 & **0.907** & **0.575** & **1** & 0.321 \\ \hline TPC, mg/g & **0.753** & 0.146 & 0.139 & 0.321 & **1** \\ \hline Correlations at BBCH 84–85 & & & & & \\ \hline Digestate & **1** & 0.185 & **0.786** & 0.109 & 0.327 \\ \hline FRAP, \(\mu\)mol/g & 0.185 & **1** & \(-\)0.132 & **0.793** & **0.757** \\ \hline ABTS, \(\mu\)mol/g & **0.786** & \(-\)0.132 & **1** & \(-\)0.275 & 0.164 \\ \hline DPPH, mmol/g & 0.109 & **0.793** & \(-\)0.275 & **1** & **0.539** \\ \hline TPC, mg/g & 0.327 & **0.757** & 0.164 & **0.539** & **1** \\ \hline Correlations at BBCH 89 & & & & & \\ \hline Digestate & **1** & \(\bf{-0.567}\) & 0.044 & \(-\)0.273 & **0.753** \\ \hline FRAP, \(\mu\)mol/g & \(\bf{-0.567}\) & **1** & 0.364 & **0.775** & \(\bf{-0.682}\) \\ \hline ABTS, \(\mu\)mol/g & 0.044 & 0.364 & **1** & **0.543** & \(-\)0.336 \\ \hline \hline \end{tabular}
\end{table} 
Table 6: Correlations between the amount of digestate and antioxidant properties in different ripening stages. \begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Treatments**} & \multicolumn{3}{c}{**Total Yield**} & \multicolumn{3}{c}{**Marketable Yield**} & \multicolumn{3}{c}{**Waste**} \\  & & **kg per Plant** & \multicolumn{3}{c}{**kg per Plant**} & \multicolumn{3}{c}{**kg per Plant**} \\ \hline Control (Peat) & 9.67 & \(\pm\) & 0.15 & a & 6.52 & \(\pm\) & 0.70 & a & 3.15 & \(\pm\) & 0.55 & a \\ \hline P + 5\% D & 9.78 & \(\pm\) & 0.71 & a & 6.80 & \(\pm\) & 0.34 & a & 2.98 & \(\pm\) & 0.38 & a \\ \hline P + 10\% D & 9.16 & \(\pm\) & 0.34 & a & 6.32 & \(\pm\) & 0.45 & a & 2.84 & \(\pm\) & 0.29 & a \\ \hline P + 15\% D & 8.18 & \(\pm\) & 0.45 & a & 5.72 & \(\pm\) & 0.16 & ab & 2.45 & \(\pm\) & 0.39 & a \\ \hline P + 20\% D & 7.93 & \(\pm\) & 1.35 & a & 4.86 & \(\pm\) & 0.78 & b & 3.08 & \(\pm\) & 0.70 & a \\ \hline \hline \end{tabular}
\end{table} 
Table 5: The effect of digestate on the yield of tomatoes. An analysis of principal components (PCA) was conducted to discuss the combination of digestate concentration in substrate and tomato fruit maturity on the tomato fruit antioxidant system (Figure 2). The PCA collectively explained 94.25% of the variability. F1, which accounted for 83.36% of the total variability, was associated with most of the antioxidant assay results; meanwhile, F2 represented only 10.89% of the total variability. The antioxidant response of tomatoes in BBCH stages 70-79 and 89 exhibited significant differences and was separated into two groups. In contrast, the data for BBCH 84-85 tomatoes, both without and with the addition of up to 10% digestate, demonstrated responses more akin to those of green tomatoes (BBCH 70-79). Notably, the incorporation of 20% digestate resulted in a marked enhancement of the antioxidant response, aligning it with that of fully ripe fruits.