Effect of rhizosphere inoculation with Bacillus strains and phytopathogens on the contents of volatiles and human health-related compounds in tomato fruits

• Autor(a) principal: RUIZ-CISNEROS,María Fernanda
• Data de Publicação: 2022
• Outros Autores: ORNELAS-PAZ,José de Jesús, OLIVAS-OROZCO,Guadalupe Isela, ACOSTA-MUÑIZ,Carlos Horacio, SALAS-MARINA,Miguel Ángel, MOLINA-CORRAL,Francisco Javier, BERLANGA-REYES,David Ignacio, Fernández-PAVÍA,Sylvia Patricia, CAMBERO-CAMPOS,Octavio Jhonathan, RIOS-VELASCO,Claudio
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100419
• topic: biocontrol agents; plant growth-promoting rhizobacteria; nutritional value; flavor; quality

Abstract This study consisted of determining the effect of Bacillus strains inoculated alone or in combination with phytopathogenic fungi on the production of human health-related compounds and volatile organic compounds (VOCs) in tomato fruits. Seedlings were cultivated under greenhouse conditions and inoculated with B. amyloliquefaciens, B. methylotrophicus and B. subtilis alone or in combination with Alternaria solani, Fusarium oxysporum and Phytophthora infestans. Fully ripe fruits were harvested and evaluated for carotenoid, phenol and VOCs contents. Lycopene was the most abundant carotenoid (46.4-167.62 µg/g), followed by β-carotene and lutein. Fruits from plants inoculated with Bacillus had the highest carotenoid content. In contrast, phytopathogens decreased the carotenoid contents, especially the lycopene content. The content of total phenols ranged from 0.42 to 0.90 mg GAE/g. The content of these compounds increased 1.5-fold in fruits from plants inoculated with Bacillus strains, especially those treated with B. methylotrophicus, but the greatest increase (1.9-fold) was observed in plants inoculated with phytopathogens. Both Bacillus strains and pathogens increased the antioxidant capacity, with a 2.8-fold increase compared to the control. Thirty-two VOCs were identified in the tested tomatoes. The Bacillus strains caused an increase in the concentration of VOCs, which could be associated with an increase in fruit quality.