Arbuscular mycorrhizal fungi (AMF) are beneficial for plant development and help absorb water and minerals from the soil. The symbiosis between these fungi and plant roots is extremely important and could limit crop dependence on fertilizers. The aim of this study was to evaluate the influence of AMF on tomatoes (Solanum lycopersicum L.), based on important agronomic traits of vegetative biomass, production, and fruits. The experiment was conducted in high tunnels, using 12 tomato genotypes under three different treatments: T1, control, without fertilizer and mycorrhizae colonization; T2, fertigation, without mycorrhizae colonization; and T3, arbuscular mycorrhizal fungi (AMF), seedling roots being inoculated with specialized soil-borne fungi. Plant growth, yield and fruit parameters indicated better results under mycorrhizal treatment. Root colonization with fungi varied significantly depending on the treatment and genotype, with a variation of 6.0–80.3% for frequency and 2.6–24.6% for intensity. For a majority of characteristics, the mycorrhization (T3) induced significant differences compared with the T1 and T2 treatments. In addition, AMF treatment induced a different response among the genotypes. Among the elements analyzed in the soil, significant differences were observed in phosphorous levels between planting the seedlings and after tomato harvesting and clearing of the plants. The results suggest that reducing fertilizers and promoting the symbiotic relationships of plants with soil microorganisms may have beneficial consequences for tomato crops.
Increased interest in tomato (Solanum lycopersicum L.) production requires breeding to create new cultivars with highly marketable values (e.g., regarding quality, nutrition, and health) and valuable sensorial parameters. The purpose of this research was to compare four tomato commercial hybrids—two newly created and two used as controls in the breeding process, cultivated in a high plastic tunnel, regarding a wide range of physico-chemical properties as well as nutritional and organoleptic components of the fruits, which are relevant for the quality of the tomatoes. The new AS 400 commercial hybrid registered the best results for carotenoids (16.64 mg 100 g−1 FW) and dry matter (6.88%). The highest total ascorbic acid value (28.03 mg 100 g−1 FW) was recorded in the other new hybrid, AS 300, while the highest values of total acidity were recorded on the Precos, used as the control (184.87 mg NaOH 100 g−1 FW). The correlations between the analyzed characteristics and the multivariate analysis provided insight into breeding tomatoes to meet the current fruit quality requirements. Based on the results, hypotheses have been formulated for the creation of new cultivars with anticipatory, prospective character, in order to ensure the future needs of the market and consumers.
Tomato (Solanum lycopersicum) is the globally most consumed vegetable. The objective of this research was to analyze physico-chemical, nutritional and sensorial components (taste and flavor) in two new commercial hybrids (AS 300 F1 and AS 400 F1) and their four F7 parental lines. Two widely grown F1 hybrids (Precos F1 and Addalyn F1) were used as controls. The results obtained for carbohydrates (HPLC-RID) indicated that the highest values (27.82 mg/g) were recorded in the paternal line AS 10 of the new hybrid AS 400 F1. The highest values of total organic acids (HPLC-VWD) were recorded in Addalyn F1 (5.06 m/g), while the highest value of phenolic compounds (HPLC-DAD-ESI⁺) were identified in the maternal line AS 09 of the hybrid AS 400 F1 (96.3 µg/g). Intrinsic sensory values were analyzed by male and female tasters of different ages using a hedonic scale. The tasters’ perception revealed obvious taste differences between tomato genotypes. The study allowed determining genetic parameters of interest (heterosis and heterobeltosis) for the new hybrids, as well as a detailed characterization of the chemical composition and organoleptic quality of the parental breeding lines and their hybrids, which is useful in tomato breeding.
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