Fruit production and quality of tomato plants (<i>Solanum lycopersicum</i>L.) are affected by green compost and arbuscular mycorrhizal fungi

Copetta, Andrea; Bardi, Laura; Bertolone, E.; Berta, Graziella

doi:10.1080/11263504.2010.539781

Cited by 85 publications

(53 citation statements)

References 80 publications

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“…Our results showed that compost affected on carbohydrate content (Table 2). The highest carbohydrate content resulted from10 t ha -1 of compost treatment application with 194 mg g -1 , while the lowest carbohydrate content was recorded in control with 170.4 mg g -1 .Our results agree with those of Copetta, et al (2011), who determined that compost application at different concentrations improved carbohydrate content. Wang and Lin (2002) have reported that carbohydrate content and total soluble solids in strawberry fruits were positively correlated and sugar and organic acids are important for the sensory quality of fruits, i.e., fruits with low sugar and acid content taste flat.…”

Section: Effect Of Compost On Fruit Antioxidant Compounds Of Peppersupporting

confidence: 83%

Effect of compost on antioxidant components and fruit quality of sweet pepper (capsicum annuum L.)

AMINIFARD¹,

Aroiee²,

Azizi³

et al. 2013

j. cent. eur. agric.

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In order to determine the effect of compost (CO) on antioxidant compounds and fruit quality of sweet pepper (Capsicum annum L.), an experiment was conducted in open field. Treatments consisted of four levels of compost (0, 5, 10 and 15 ton ha -1 ).The experiment was designed in randomized block design with three replications. Compost treatments positively affected fruit antioxidant compounds of pepper (antioxidant activity, total phenolic and carbohydrate content).But, no significant difference was found in total flavonoid content between compost and control treatments. The highest antioxidant activity and carbohydrate content were obtained in plants treated with10 ton ha -1 of compost. Fruit quality factors (pH, total soluble solids, titratable acidity, ascorbic acid and fruit firmness) were influenced by compost treatments. Total soluble solids, and fruit firmness significantly increased in response to compost treatments and the highest values were obtained from the most level of compost treatment (15 t ha -1 ). Thus, these results showed that compost has strong impact on fruit quality and antioxidant compounds of pepper plants under field conditions.

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Section: Effect Of Compost On Fruit Antioxidant Compounds Of Peppersupporting

confidence: 83%

Effect of compost on antioxidant components and fruit quality of sweet pepper (capsicum annuum L.)

AMINIFARD¹,

Aroiee²,

Azizi³

et al. 2013

j. cent. eur. agric.

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“…It was observed in one another study that inoculation with native AM fungi decreased transplanting stress and resulting in higher and better yield quality of chili pepper plants (Castillo et al 2009). Increased yield through the application of AM fungi alone and with other bioinoculants has also been reported in tomato (Copetta et al 2011), sesame (Ziedan et al 2011), and bell pepper (Tanwar et al 2011).…”

Section: Discussionmentioning

confidence: 99%

Multifaceted potential of bioinoculants on red bell pepper (F1 hybrid, Indam Mamatha) production

Tanwar

Aggarwal

2013

Journal of Plant Interactions

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The present investigation was undertaken to determine the comparative efficacy of two arbuscular mycorrhizal (AM) fungi (Funneliformis mosseae and Acaulospora laevis) with Trichoderma viride and Pseudomonas fluorescens on growth and yield of red bell pepper. The results indicate that F. mosseae colonized the plant roots better as compared to A. laevis and promoted maximum increment in AM spore number, root colonization, leaf area, acid phosphatase activity, early fruit formation along with maximum increase in fruit nitrogen, and protein content. Whereas F. mosseae ' P. fluorescens promoted maximum increase in plant height, shoot weight, mycorrhizal dependency, chlorophyll a, alkaline phosphatase activity, and fruit phosphorus content. Regarding root length, root weight, leaf photosynthesis, chlorophyll b, number of fruits per plant and their fresh weight, it was found best in F. mosseae 'A. laevis 'P. fluorescens. Therefore, soil inoculation with suitable bioinoculant should be used at nursery stage for better yield.

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“…Experimental evidence reveals that AMF both improve plant health and growth as natural biofertilisers and enhance organoleptic and nutritional traits of edible crops (Salvioli and Bonfante 2013). Among them, tomato, one of the most widely grown crops worldwide, displays a relevant responsiveness to AMF (Regvar et al 2003;Copetta et al 2011). Tomato represents an important component of human diets, providing a major source of provitamin A and vitamin C, in addition to antioxidant carotenoids.…”

Section: Introductionmentioning

confidence: 99%

Gr and hp-1 tomato mutants unveil unprecedented interactions between arbuscular mycorrhizal symbiosis and fruit ripening

Chialva

Zouari

Salvioli

et al. 2016

Planta

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Main conclusion Systemic responses to an arbuscular mycorrhizal fungus reveal opposite phenological patterns in two tomato ripening mutants depending whether ethylene or light reception is involved. The availability of tomato ripening mutants has revealed many aspects of the genetics behind fleshy fruit ripening, plant hormones and light signal reception. Since previous analyses revealed that arbuscular mycorrhizal symbiosis influences tomato berry ripening, we wanted to test the hypothesis that an interplay might occur between root symbiosis and fruit ripening. With this aim, we screened seven tomato mutants affected in the ripening process for their responsiveness to the arbuscular mycorrhizal fungus Funneliformis mosseae. Following their phenological responses we selected two mutants for a deeper analysis: Green ripe (Gr), deficient in fruit ethylene perception and high-pigment-1 (hp-1), displaying enhanced light signal perception throughout the plant. We investigated the putative interactions between ripening processes, mycorrhizal establishment and systemic effects using biochemical and gene expression tools. Our experiments showed that both mutants, notwithstanding a normal mycorrhizal phenotype at root level, exhibit altered arbuscule functionality. Furthermore, in contrast to wild type, mycorrhization did not lead to a higher phosphate concentration in berries of both mutants. These results suggest that the mutations considered interfere with arbuscular mycorrhiza inducing systemic changes in plant phenology and fruits metabolism. We hypothesize a cross talk mechanism between AM and ripening processes that involves genes related to ethylene and light signaling.

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Fruit production and quality of tomato plants (Solanum lycopersicumL.) are affected by green compost and arbuscular mycorrhizal fungi

Cited by 85 publications

References 80 publications

Effect of compost on antioxidant components and fruit quality of sweet pepper (capsicum annuum L.)

Effect of compost on antioxidant components and fruit quality of sweet pepper (capsicum annuum L.)

Multifaceted potential of bioinoculants on red bell pepper (F1 hybrid, Indam Mamatha) production

Gr and hp-1 tomato mutants unveil unprecedented interactions between arbuscular mycorrhizal symbiosis and fruit ripening

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