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The impact of mycorrhizal symbiosis on tomato fruit quality

By Dr. Alessandra Salvioli, Dr. Mara Novero, Dr. Isabelle Lacourt and Prof. Paola Bonfante


The project investigates the potential impact of mycorrhizal fungi, which have been acknowledged as a new class of bio-fertilizers, on the quality of vegetables. To verify such a hypothesis, we selected tomato (Solanum lycopersicum) as a model plant to examine whether the beneficial effects of mycorrhizal fungi on plant development may be extended to some qualitative fruit features. As a second step, five genes related to carotenoid biosynthesis and volatile compounds were selected. Their expression was investigated through a real-time RT-PCR comparison of mycorrhized and non-mycorrhized plants

Topics: Environmental aspects, Food security, food quality and human health, Soil biology
Year: 2008
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Provided by: Organic Eprints

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