Ra Ximhai (Sep 2012)
Effect of arbuscular mycorrhizal fungi and vermicompost liquid extract on quality of straberry
Abstract
The application of arbuscular mycorrhizal fungi (AMF) and vermicompost is one of the alternatives to agrochemical products, to reach crops yield and quality, reducing costs and environmental damage. In the present study, the effect of applying AMF and vermicompost aquose extract (LV) on strawberry fruit quality, was evaluated. The treatments were: 1)control with water (CTL); 2) fertilized (F); 3) inoculated with AMF (M); 4) with vermicompost aquose extract (LV); 5)inoculated with AMF and fertilized (M+F); 6) fertilized and with vermicompost aquose extract (LV+F); 7) inoculatedwith AMF, and treated with vermicompost aquose extract (M+LV); 8) inoculated with AMF, fertilized and treated with vermicompost aquose extract (M+F+LV). The evaluated parameters were: color, weight, polar and equatorial diameter, firmness, ºBrix, proximal analysis, phenols, flavonoids and anthocyanins contents. LV and M treatments promoted asignificant increase of fruit weight (39%) compared to the fertilized treatment. In general, treatments with AMF increased ash except when combined with fertilization. The M treatment caused a significant increase of ash (3.7%) respect to the F treatment. The treatments containing AMF and LV (alone or combined with others) increased fat content in fruits, in comparison with the F treatment. There were no significant effects treatments on fiber content. Fruits from plants treated with LV+F were significantly firmer (20%) than fruits in the F treatment. Fruits in the M+F treatment showed the higher values of °Brix (14% higher than fruits in the F treatment). Interestingly, fruits from the treatments LV and M+F had significantly superior contents of total phenols than fruits from the F treatment (29 and 17% respectively). In general, the treatments containing AMF and LV promoted flavonoides accumulations in fruits. Fruits of the M treatment showed a significantly greater content of this pigments (1.8 times) than fruits of the F treatment. Fruits of the M+VL treatment showed the highest anthocyanins content, being 38% greater than that found in fruits of the F treatment. Results showed that the application of AMF and LV influenced sensorial and nutraceutical fruit quality attributes in strawberry.
