Evaluation of Plant Growth Promoting Bacteria Strains on Growth, Yield and Quality of Industrial Tomato
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Site and Design
2.2. Cultivation of Bacteria
2.3. Measurements
2.4. Evaluation of Quality Parameters of Tomatoes
2.4.1. Physicochemical Parameters
2.4.2. Determination of Endogenous Enzymes Activity of Tomatoes
2.4.3. Determination of Intracellular Bioactive Compounds of Tomatoes
2.4.4. Extraction and Quantification of Total Carotenoids
2.4.5. Lycopene Extraction and Quantification by HPLC
2.4.6. Extraction and Quantification of Total Phenolic Compounds
2.4.7. Antioxidant Capacity
2.5. Statistical Analysis
3. Results
3.1. Plant Growth
3.2. Physiology Measurements
3.3. Yield
3.4. Quality Characteristics of the Harvested Tomatoes
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Identification | Strain | NCBI Accession Number | pH | CFU/mL | Concentration of Auxin (ppm) |
---|---|---|---|---|---|
Bacillus amyloliquefaciens | B002 | MW562326 | 6.70 | 6.5 × 109 | 38.45 |
Bacillus licheniformis | B017 | MW562833 | 6.15 | 6.0 × 109 | 45.00 |
Bacillus mojavensis | B010 | MW562828 | 5.95 | 4.1 × 109 | 40.52 |
Bacillus pumilus | W27-4 | MW562832 | 6.01 | 2.6 × 109 | 58.10 |
Bacillus subtilis | Z3 | MW396734 | 5.99 | 3.0 × 109 | 43.97 |
Bacillus pseudomycoides | S3 | MW687620 | 5.92 | 6.0 × 109 | 39.14 |
Bacillus velezensis | B006 | MW562831 | 6.08 | 5.2 × 108 | 46.03 |
Azotobacter chroococcum | A004 | - | 7.20 | 6.4 × 109 | 24.00 |
Priestia megaterium | B004 | MW562819 | 6.40 | 6.2 × 109 | 57.76 |
Mix |
Parameters | Values |
---|---|
Sand (%) | 34 |
Silt (%) | 28 |
Clay (%) | 38 |
Soil Texture | Clay Loam |
pH | 7.6 |
Saturation percentage (%) | 55 |
Electrical Conductivity (mS cm−1) | 1.41 |
Total salts (%) | 0.05 |
Organic Matter (%) | 4.9 |
Total Nitrogen (mg g−1) | 2.2 |
Available K (cmoℓ+ kg−1) | 1.2 |
Available Ca (cmoℓ+ kg−1) | 22 |
Available Mg (cmoℓ+ kg−1) | 6.4 |
Available P (mg kg−1) | 87 |
Fe-DTPA (mg kg−1) | 34 |
Cu-DTPA (mg kg−1) | 3.7 |
Zn-DTPA (mg kg−1) | 8.2 |
Mn-DTPA (mg kg−1) | 15.7 |
Available B (mg kg−1) | 1.5 |
Treatment | Dry Weight (g per Plant) | ||
---|---|---|---|
66 DAT | 80 DAT | 94 DAT | |
Control | 243 ± 5 de | 361 ± 16 d | 546v24 d |
B. amyloliquefaciens | 289 ± 6 bc | 403 ± 21 bc | 659 ± 65 bc |
B. licheniformis | 328 ± 10 a | 442 ± 19 a | 761 ± 11 a |
B. mojavensis | 301 ± 21 b | 402 ± 24 bc | 624 ± 18 cd |
B. pumilus | 305 ± 18 b | 389 ± 6 cd | 697 ± 45 abc |
B. subtilis | 304 ± 13 b | 381 ± 24 cd | 722 ± 68 ab |
B. pseudomycoides | 336 ± 23 a | 388 ± 24 cd | 683 ± 24 abc |
B. velezensis | 268 ± 5 cd | 371 ± 21 cd | 627 ± 15 cd |
A. chroococcum | 256 ± 10 de | 361 ± 16 d | 699 ± 88 abc |
P. megaterium | 275 ± 10 cd | 379 ± 20 cd | 695 ± 43 abc |
Mix | 334 ± 13 a | 436 ± 19 ab | 702 ± 45 abc |
Ftreat | 16.513 *** | 5.597 *** | 4.572 *** |
Treatment | Photosynthetic Rate (μmol CO2 m−2 s−1) | ||
---|---|---|---|
66 DAT | 80 DAT | 94 DAT | |
Control | 14.34 ± 0.20 d | 15.38 ± 0.25 e | 16.62 ± 0.23 de |
B. amyloliquefaciens | 17.19 ± 0.41 b | 18.00 ± 0.19 ab | 17.38 ± 0.58 abcd |
B. licheniformis | 17.41 ± 0.51 ab | 17.09 ± 0.48 cd | 17.01 ± 0.32 cde |
B. mojavensis | 16.07 ± 0.44 c | 16.72 ± 0.47 d | 16.38 ± 0.45 e |
B. pumilus | 16.75 ± 0.47 bc | 15.87 ± 0.28 e | 17.32 ± 0.40 abcde |
B. subtilis | 17.96 ± 0.44 a | 17.75 ± 0.19 b | 16.94 ± 0.61 cde |
B. pseudomycoides | 17.29 ± 0.39 ab | 17.43 ± 0.08 bc | 17.22 ± 0.81 bcde |
B. velezensis | 16.13 ± 0.27 c | 16.82 ± 0.34 cd | 18.02 ± 0.35 ab |
A. chroococcum | 16.93 ± 0.47 b | 16.79 ± 0.54 cd | 17.82 ± 0.64 abc |
P. megaterium | 18.03 ± 0.38 a | 18.48 ± 0.15 a | 18.27 ± 0.41 a |
Mix | 17.38 ± 0.36 ab | 17.81 ± 0.60 b | 17.54 ± 0.64 abcd |
Ftreat | 20.161 *** | 19.264 *** | 3.680 *** |
Treatment | Transpiration Rate (mmol H2O m−2 s−1) | ||
---|---|---|---|
66 DAT | 80 DAT | 94 DAT | |
Control | 2.46 ± 0.08 f | 2.51 ± 0.22 c | 3.23 ± 0.05 |
B. amyloliquefaciens | 3.38 ± 0.21 abc | 2.75 ± 0.09 bc | 3.44 ± 0.15 |
B. licheniformis | 3.29 ± 0.21 bc | 2.98 ± 0.20 ab | 3.68 ± 0.41 |
B. mojavensis | 3.35 ± 0.12 bc | 3.09 ± 0.18 ab | 3.60 ± 0.29 |
B. pumilus | 2.93 ± 0.27 de | 3.23 ± 0.42 a | 3.52 ± 0.37 |
B. subtilis | 3.71 ± 0.13 a | 3.05 ± 0.20 ab | 3.39 ± 0.25 |
B. pseudomycoides | 3.04 ± 0.31 cde | 2.94 ± 0.24 ab | 3.78 ± 0.12 |
B. velezensis | 3.23 ± 0.05 bcd | 3.25 ± 04 a | 3.59 ± 0.12 |
A. chroococcum | 2.77 ± 0.12 ef | 2.74 ± 0.10 bc | 3.64 ± 0.21 |
P. megaterium | 3.55 ± 0.26 ab | 2.88 ± 0.05 abc | 3.45 ± 0.38 |
Mix | 3.40 ± 0.10 ab | 3.02 ± 0.25 ab | 3.36 ± 0.23 |
Ftreat | 11.119 *** | 3.404 *** | 1.152 ns |
Samples | °Brix | PME Activity (units/mL) | PG Activity (units/mL) | Total Carotenoids (mg /g d.m) | Total Phenolic Compounds (mg of CAE/g d.m) | Lycopene (μg/g d.m) | Antioxidant Activity (mg Trolox/g d.m) |
---|---|---|---|---|---|---|---|
Control | 4.00 ± 0.05 d | 15.17 ± 1.95 d | 19.01 ± 1.60 c | 5.82 ± 0.35 c | 4.12 ± 0.01 | 13.75 ± 3.35 cd | 2.88 ± 0.07 bc |
B. amyloliquefaciens | 4.60 ± 0.00 ab | 19.58 ± 2.50 bc | 16.28 ± 0.81 cd | 7.15 ± 0.86 ab | 4.23 ± 0.18 | 19.05 ± 2.52 ab | 3.78 ± 0.64 a |
B. licheniformis | 4.70 ± 0.13 a | 19.66 ± 2.74 bc | 14.46 ± 4.05 d | 6.42 ± 0.91 abc | 4.35 ± 0.41 | 18.12 ± 3.12 ab | 3.71 ± 0.35 a |
B. mojavensis | 4.60 ± 0.15 ab | 22.83 ± 1.63 ab | 30.09 ± 1.40 a | 6.76 ± 0.77 abc | 4.43 ± 0.32 | 17.19 ± 2.82 abc | 3.45 ± 0.36 ab |
B. pumilus | 4.75 ± 0.05 a | 20.52 ± 2.61 bc | 16.92 ± 4.31 cd | 6.27 ± 0.45 abc | 4.53 ± 0.10 | 15.32 ± 4.35 acd | 3.22 ± 0.25 abc |
B. subtilis | 4.50 ± 0.10 bc | 22.34 ± 3.40 abc | 16.35 ± 0.52 cd | 7.36 ± 0.28 a | 4.85 ± 0.10 | 18.75 ± 0.10 ab | 3.77 ± 0.32 a |
B. pseudomycoides | 4.50 ± 0.04 bc | 24.94 ± 3.27 a | 24.80 ± 1.99 b | 6.13 ± 0.52 bc | 4.12 ± 0.31 | 11.34 ± 3.54 d | 3.23 ± 0.43 abc |
B. velezensis | 4.40 ± 0.02 c | 19.64 ± 1.34 cd | 28.97 ± 3.01 ab | 7.04 ± 0.44 ab | 4.48 ± 0.36 | 16.42 ± 4.25 abc | 3.37 ± 0.16 a |
A. chroococcum | 4.60 ± 0.07 ab | 18.24 ± 2.08 ad | 25.04 ± 1.96 b | 7.38 ± 0.95 a | 4.73 ± 0.26 | 16.84 ± 2.19 abc | 2.62 ± 0.35 c |
Mix | 4.70 ± 0.13 a | 21.23 ± 0.94 abc | 32.53 ± 0.79 a | 7.21 ± 0.29 ab | 4.48 ± 0.20 | 18.70 ± 4.35 ab | 3.56 ± 0.57 ab |
P. megaterium | 4.60 ± 0.03 ab | 20.53 ± 1.06 bc | 24.84 ± 1.62 b | 7.28 ± 0.44 a | 4.19 ± 0.27 | 20.64 ± 3.81 a | 3.45 ± 0.27 ab |
Ftreat | 19.560 *** | 3.841 ** | 21.179 *** | 3.384 ** | 2.496 ns | 3.650 ** | 3.824 ** |
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Katsenios, N.; Andreou, V.; Sparangis, P.; Djordjevic, N.; Giannoglou, M.; Chanioti, S.; Stergiou, P.; Xanthou, M.-Z.; Kakabouki, I.; Vlachakis, D.; et al. Evaluation of Plant Growth Promoting Bacteria Strains on Growth, Yield and Quality of Industrial Tomato. Microorganisms 2021, 9, 2099. https://doi.org/10.3390/microorganisms9102099
Katsenios N, Andreou V, Sparangis P, Djordjevic N, Giannoglou M, Chanioti S, Stergiou P, Xanthou M-Z, Kakabouki I, Vlachakis D, et al. Evaluation of Plant Growth Promoting Bacteria Strains on Growth, Yield and Quality of Industrial Tomato. Microorganisms. 2021; 9(10):2099. https://doi.org/10.3390/microorganisms9102099
Chicago/Turabian StyleKatsenios, Nikolaos, Varvara Andreou, Panagiotis Sparangis, Nikola Djordjevic, Marianna Giannoglou, Sofia Chanioti, Panagiota Stergiou, Maria-Zacharoula Xanthou, Ioanna Kakabouki, Dimitrios Vlachakis, and et al. 2021. "Evaluation of Plant Growth Promoting Bacteria Strains on Growth, Yield and Quality of Industrial Tomato" Microorganisms 9, no. 10: 2099. https://doi.org/10.3390/microorganisms9102099