Mycorrhizal inoculation affects the phytochemical content in strawberry fruits

• Published in: Acta scientiarum. Agronomy Vol. 38; no. 2; pp. 227 - 237
• Main Authors: Cecatto, Ana Paula, Ruiz, Fátima Martínez, Calvete, Eunice Oliveira, Martínez, Jesús, Palencia, Pedro
• Format: Journal Article
• Language: English
• Published: Maringa Editora da Universidade Estadual de Maringá - EDUEM 01-04-2016; Eduem (Editora da Universidade Estadual de Maringá)
• Subjects: Agricultural production; AGRONOMY; anthocyanin; ascorbic acid; Berries; Fragaria x ananassa Duch; Fungi; phenolics; Phytochemicals; ascorbic acid; antocianinas; fenólicos; Fragaria x ananassa Duch; ácido ascórbico; anthocyanin; phenolics
• ISSN: 1679-9275; 1807-8621; 1807-8621
• DOI: 10.4025/actasciagron.v38i2.27932

The aim of this research was to evaluate the effect of the inoculation date of arbuscular mycorrhizal fungi on the fruit quality and the content of phytochemicals in a strawberry soilless growing system. The experiment was performed in Huelva (Spain) and was conducted in a greenhouse on the La Rabida Campus of Huelva University under natural light and temperature from October 2013 to June 2014. Three short-day strawberry cultivars ('Splendor, 'Sabrina and 'Fortuna) were grown in polyethylene bags filled with coconut fibres. Randomized block design, with 3 repetitions and factorial arrangement (3 cultivars x 3 treatments), was established. Each replicate consisted of one bag with 12 plants supporting structures at 40 cm height. The treatments were: T1 = mycorrhizal inoculation in the transplantation; T2 = mycorrhizal inoculation 30 days after transplantation (DAT); and T0 = control treatment, without inoculation. Arbuscular mycorrhizal fungi inoculation significantly affected the contents of anthocyanin and phenolics. When the inoculation is performed in the transplantation, the fruits showed a high content of anthocyanin and total phenolics. The mycorrhizal inoculation influences decreasing the acidity in fruit throughout the growing season and increase firmness only during the early stage of production.