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Article

Effects of Arbuscular Mycorrhization on Fruit Quality in Industrialized Tomato Production

1
Leibniz Institute of Plant Biochemistry, Department of Cell and Metabolic Biology, 06120 Halle, Germany
2
Julius Kühn-Institute (JKI), Federal Research Centre for Cultivated Plants, Institute for Biosafety in Plant Biotechnology, 06484 Quedlinburg, Germany
3
INOQ GmbH, 29465 Schnega, Germany
4
Leibniz Institute of Plant Genetics and Crop Plant Research (IPK), 06466 Gatersleben, Germany
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2020, 21(19), 7029; https://doi.org/10.3390/ijms21197029
Received: 28 July 2020 / Revised: 21 September 2020 / Accepted: 22 September 2020 / Published: 24 September 2020
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. View Full-Text
Keywords: arbuscular mycorrhiza; BRIX value; carotenoids; free amino acids; fruit quality; hydroponic cultivation; phosphate; tomato; transcript profiling (RNAseq); yield arbuscular mycorrhiza; BRIX value; carotenoids; free amino acids; fruit quality; hydroponic cultivation; phosphate; tomato; transcript profiling (RNAseq); yield
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MDPI and ACS Style

Schubert, R.; Werner, S.; Cirka, H.; Rödel, P.; Tandron Moya, Y.; Mock, H.-P.; Hutter, I.; Kunze, G.; Hause, B. Effects of Arbuscular Mycorrhization on Fruit Quality in Industrialized Tomato Production. Int. J. Mol. Sci. 2020, 21, 7029. https://doi.org/10.3390/ijms21197029

AMA Style

Schubert R, Werner S, Cirka H, Rödel P, Tandron Moya Y, Mock H-P, Hutter I, Kunze G, Hause B. Effects of Arbuscular Mycorrhization on Fruit Quality in Industrialized Tomato Production. International Journal of Molecular Sciences. 2020; 21(19):7029. https://doi.org/10.3390/ijms21197029

Chicago/Turabian Style

Schubert, Ramona, Stephanie Werner, Hillary Cirka, Philipp Rödel, Yudelsy Tandron Moya, Hans-Peter Mock, Imke Hutter, Gotthard Kunze, and Bettina Hause. 2020. "Effects of Arbuscular Mycorrhization on Fruit Quality in Industrialized Tomato Production" International Journal of Molecular Sciences 21, no. 19: 7029. https://doi.org/10.3390/ijms21197029

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