<b>Mycorrhizal inoculation affects the phytochemical content in strawberry fruits

Abstract

ABSTRACT. The aim of this research was to evaluate the effect of the inoculation date of arbuscular mycorrhizal fungi on the fruit quality and the content of phytochemicals in a strawberry soilless growing system. The experiment was performed in Huelva (Spain) and was conducted in a greenhouse on the La Rábida Campus of Huelva University under natural light and temperature from October 2013 to June 2014. Three short-day strawberry cultivars ('Splendor', 'Sabrina' and 'Fortuna') were grown in polyethylene bags filled with coconut fibres. Randomized block design, with 3 repetitions and factorial arrangement (3 cultivars x 3 treatments), was established. Each replicate consisted of one bag with 12 plants supporting structures at 40 cm height. The treatments were: T1 = mycorrhizal inoculation in the transplantation; T2 = mycorrhizal inoculation 30 days after transplantation (DAT); and T0 = control treatment, without inoculation. Arbuscular mycorrhizal fungi inoculation significantly affected the contents of anthocyanin and phenolics. When the inoculation is performed in the transplantation, the fruits showed a high content of anthocyanin and total phenolics. The mycorrhizal inoculation influences decreasing the acidity in fruit throughout the growing season and increase firmness only during the early stage of production.

Arbuscular mycorrhizal fungi action on the quality of strawberry fruits

“…Therefore, in both years of cultivation, the cultivars' average results referring to the fruits' pH demonstrated that higher pH (lower acidity) when the AMFs were inoculated (Tables 3 and 4). The registered pH values varied between 3.40 and 0.77, which is less acid compared to what was verified in other studies (Cecatto et al, 2016;Todeschini et al 2018), given that AMF inoculation has collaborated with the decrease in acidity. The fruit's pH is a characteristic that presents a certain relativity when it concerns pulp consumption.…”

“…Corroborating this study, the improvement of fruit firmness in AMF-inoculated plants was observed in 2016, but not in 2017. In the same way, Cecatto et al (2016) observed a firmness increase in strawberries only in fruits collected in the beginning of production. In fruits collected in a later production period there was no effect of AMF inoculation on firmness.…”

“…However, Bona et al (2015) observed an increase in the AA concentration in strawberry fruits inoculated with AMFs under reduced N and P fertilization. Cecatto et al (2016) verified that AMF inoculation had no effect on the AA concentration of strawberries cultivated in coconut fiber. Todeschini et al (2018) found same results, cultivating strawberries in sterile ground:sand mixture (2:1).…”

“…The inoculation of AMFs increases the concentration of anthocyanins and phenolic compounds in the fruits of the Splendor, Sabrina and Fortuna cultivars in a protected environment (Cecatto et al, 2016). The inoculation of sterilized soil with AMFs and growth-promoting bacteria may improve strawberry physiological quality parameters such as increase in the concentration of sugar and anthocyanins as well as decreasing pH and malic acid concentration (Todeschini et al, 2018).…”

Mycorrhizal frequency, physiological parameters, and yield of strawberry plants inoculated with endomycorrhizal fungi and rhizosphere bacteria

“…These might increase soil biodiversity and stimulate growth and yield in addition to having antagonistic effects on microorganisms that are harmful to plants. According to many authors (Pešaković et al 2013;Sinclair et al 2014;Bona et al 2015;Derkowska et al 2015b;Cecatto et al 2016;Sowik et al 2016), the activity of microorganisms in the soil is a factor largely determining the growth and productivity of plants and their resistance to pathogens and abiotic stress. Beneficial microorganisms colonizing roots improve the health of plants in different ways: some produce toxic metabolites while others compete for space or nutrients (Khan and Lee 2013).…”