Arbuscular mycorrhiza potentiates the quality of fruits but does not influence the precocity of goldenberry plants / A micorriza arbuscular potencializa a qualidade de frutos mas não influencia a precocidade de plantas de fisális

• Autor(a) principal: Chiomento, José Luís Trevizan
• Data de Publicação: 2020
• Outros Autores: Filippi, Débora, Zanin, Eduardo, Piuco, Marcos Guilherme, Trentin, Thomas dos Santos, Dornelles, Alana Grando, Fornari, Michele
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/18375
• topic: Physalis peruviana L.; arbuscular mycorrhizal fungi; phyllochron; flavor.

The alternative to minimize the impacts to the agroecosystem and to establish a sustainable management for the goldenberry cultivation (Physalis peruviana L.) corresponds to the use of inoculants based on arbuscular mycorrhizal fungi (AMF). However, this biotechnological tool is lacking and unknown to producers. The objective of the research was to investigate whether goldenberry plants in the absence and presence of inoculation with AMF differ in their horticultural potential. The treatments were absence of inoculation (control) and three mycorrhizal inoculants, arranged in a randomized block design, with five replications. The phyllochron, mycorrhizal colonization and fruit quality were evaluated. Non-mycorrhized plants had a higher leaf appearance rate and, therefore, a lower phyllochron value. Mycorrhizal colonization was greater in roots of plants produced with Glomus intraradices. Less acid and more tasty fruits were produced by plants inoculated with AMF, regardless of the fungal treatment used. In conclusion, goldenberry plants in the absence and presence of inoculation with AMF have different horticultural potential. Plants devoid of arbuscular mycorrhiza are earlier to start flowering. The fungal species G. intraradices is more effective in colonizing the roots of the plant host. Plants submitted to mycorrhizal biotechnology potentiate the chemical quality of berries.