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Effects of Arbuscular Mycorrhization on Fruit Quality in Industrialized Tomato Production
Industrialized tomato production faces a decrease in flavors and nutritional value due to conventional breeding. Moreover, tomato production heavily relies on nitrogen and phosphate fertilization. Phosphate uptake and improvement of fruit quality by arbuscular mycorrhizal (AM) fungi are well-studied...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7582891/ https://www.ncbi.nlm.nih.gov/pubmed/32987747 http://dx.doi.org/10.3390/ijms21197029 |
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author | Schubert, Ramona Werner, Stephanie Cirka, Hillary Rödel, Philipp Tandron Moya, Yudelsy Mock, Hans-Peter Hutter, Imke Kunze, Gotthard Hause, Bettina |
author_facet | Schubert, Ramona Werner, Stephanie Cirka, Hillary Rödel, Philipp Tandron Moya, Yudelsy Mock, Hans-Peter Hutter, Imke Kunze, Gotthard Hause, Bettina |
author_sort | Schubert, Ramona |
collection | PubMed |
description | Industrialized tomato production faces a decrease in flavors and nutritional value due to conventional breeding. Moreover, tomato production heavily relies on nitrogen and phosphate fertilization. Phosphate uptake and improvement of fruit quality by arbuscular mycorrhizal (AM) fungi are well-studied. We addressed the question of whether commercially used tomato cultivars grown in a hydroponic system can be mycorrhizal, leading to improved fruit quality. Tomato plants inoculated with Rhizophagus irregularis were grown under different phosphate concentrations and in substrates used in industrial tomato production. Changes in fruit gene expression and metabolite levels were checked by RNAseq and metabolite determination, respectively. The tests revealed that reduction of phosphate to 80% and use of mixed substrate allow AM establishment without affecting yield. By comparing green fruits from non-mycorrhizal and mycorrhizal plants, differentially expressed genes (DEGs) were found to possibly be involved in processes regulating fruit maturation and nutrition. Red fruits from mycorrhizal plants showed a trend of higher BRIX values and increased levels of carotenoids in comparison to those from non-mycorrhizal plants. Free amino acids exhibited up to four times higher levels in red fruits due to AM, showing the potential of mycorrhization to increase the nutritional value of tomatoes in industrialized production. |
format | Online Article Text |
id | pubmed-7582891 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-75828912020-10-28 Effects of Arbuscular Mycorrhization on Fruit Quality in Industrialized Tomato Production Schubert, Ramona Werner, Stephanie Cirka, Hillary Rödel, Philipp Tandron Moya, Yudelsy Mock, Hans-Peter Hutter, Imke Kunze, Gotthard Hause, Bettina Int J Mol Sci Article Industrialized tomato production faces a decrease in flavors and nutritional value due to conventional breeding. Moreover, tomato production heavily relies on nitrogen and phosphate fertilization. Phosphate uptake and improvement of fruit quality by arbuscular mycorrhizal (AM) fungi are well-studied. We addressed the question of whether commercially used tomato cultivars grown in a hydroponic system can be mycorrhizal, leading to improved fruit quality. Tomato plants inoculated with Rhizophagus irregularis were grown under different phosphate concentrations and in substrates used in industrial tomato production. Changes in fruit gene expression and metabolite levels were checked by RNAseq and metabolite determination, respectively. The tests revealed that reduction of phosphate to 80% and use of mixed substrate allow AM establishment without affecting yield. By comparing green fruits from non-mycorrhizal and mycorrhizal plants, differentially expressed genes (DEGs) were found to possibly be involved in processes regulating fruit maturation and nutrition. Red fruits from mycorrhizal plants showed a trend of higher BRIX values and increased levels of carotenoids in comparison to those from non-mycorrhizal plants. Free amino acids exhibited up to four times higher levels in red fruits due to AM, showing the potential of mycorrhization to increase the nutritional value of tomatoes in industrialized production. MDPI 2020-09-24 /pmc/articles/PMC7582891/ /pubmed/32987747 http://dx.doi.org/10.3390/ijms21197029 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Schubert, Ramona Werner, Stephanie Cirka, Hillary Rödel, Philipp Tandron Moya, Yudelsy Mock, Hans-Peter Hutter, Imke Kunze, Gotthard Hause, Bettina Effects of Arbuscular Mycorrhization on Fruit Quality in Industrialized Tomato Production |
title | Effects of Arbuscular Mycorrhization on Fruit Quality in Industrialized Tomato Production |
title_full | Effects of Arbuscular Mycorrhization on Fruit Quality in Industrialized Tomato Production |
title_fullStr | Effects of Arbuscular Mycorrhization on Fruit Quality in Industrialized Tomato Production |
title_full_unstemmed | Effects of Arbuscular Mycorrhization on Fruit Quality in Industrialized Tomato Production |
title_short | Effects of Arbuscular Mycorrhization on Fruit Quality in Industrialized Tomato Production |
title_sort | effects of arbuscular mycorrhization on fruit quality in industrialized tomato production |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7582891/ https://www.ncbi.nlm.nih.gov/pubmed/32987747 http://dx.doi.org/10.3390/ijms21197029 |
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