Root‐tip cutting and uniconazole treatment improve the colonization rate of Tuber indicum on Pinus armandii seedlings in the greenhouse

Abstract

Summary The Chinese black truffle Tuber indicum is commercially valuable. The main factors influencing the success or failure of a truffle crop include the mycorrhizal colonization rate and host plant quality. The effects of a plant growth regulator (uniconazole) and plant growth management technique (root‐tip cutting) on T. indicum colonization rate and Pinus armandii seedling growth were assessed under greenhouse conditions. The results indicated that 10 mg l−1 uniconazole or the combination of 5 mg l−1 uniconazole and root‐tip cutting constitutes an effective method for ectomycorrhizal synthesis based on an overall evaluation of colonization rate, plant biomass, plant height, root weight, stem circumference and antioxidant enzyme activities (SOD and POD) of P. armandii. The abundance of Proteobacteria in the rhizosphere of colonized seedlings might serve as an indicator of stable mycorrhizal colonization. This research inspires the potential application of uniconazole and root‐tip cutting treatments for mycorrhizal synthesis and truffle cultivation.

Patterns and drivers of microbiome in different rock surface soil under the volcanic extreme environment

“…Soils developed from various rocks have varying physicochemical properties, which strongly influence the bacterial and fungal communities [ 47 ]. Microorganisms form close links with plants to adapt to different environmental conditions [ 48 , 49 ]. Plant TC was the major factor affecting bacterial diversity (Figure 3A ), and chlorophyll derivatives are radical quenchers [ 50 , 51 ].…”

Microbial assemblages associated with the rhizosphere and endosphere of an herbage, Leymus chinensis

“…Land plants grow in soil, which exhibits a high abundance and diversity of microorganisms (Thomashow et al , 2018; Chen et al , 2019a). Plants and microorganisms have developed close associations to adapt to various environmental changes and achieve mutual benefit (Lee et al , 2019; Li et al , 2020). In these symbiotic relationships, microorganisms can promote plant growth by providing phytohormones and nutrients, increasing plant tolerance to abiotic stress factors and suppressing plant pathogens (Berendsen et al , 2012; Zhang et al , 2017).…”

Effects of Storage in an Active and Spontaneous Controlled O2/CO2 Atmosphere on Volatile Flavor Components and the Microbiome of Truffles

“…The number of bacteria on the surface and inside the truffle fruiting body ranges from 10 7 to 10 8 CFU/g. 16 These bacteria are derived from soil, host plants, and the surrounding environment, 17 mainly including Proteobacteria, 18 Actinobacteria, 19 Bacteroides, 20 and Firmicutes. 21 Monitoring the dynamic change in the microbial community on the surface of truffles has important guiding significance for the evaluation of the freshness-keeping effect of truffles after harvest.…”