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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...

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Autores principales: Schubert, Ramona, Werner, Stephanie, Cirka, Hillary, Rödel, Philipp, Tandron Moya, Yudelsy, Mock, Hans-Peter, Hutter, Imke, Kunze, Gotthard, Hause, Bettina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
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.
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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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