caa a22 4500 605518289 CHVBK 20210128100724.0 cr unu---uuuuu 210128e20150701xx s 000 0 eng 10.1007/s00572-014-0617-0 doi (NATIONALLICENCE)springer-10.1007/s00572-014-0617-0 Inoculation with arbuscular mycorrhizal fungi improves the nutritional value of tomatoes [Elektronische Daten] [Miranda Hart, David Ehret, Angelika Krumbein, Connie Leung, Susan Murch, Christina Turi, Philipp Franken] Arbuscular mycorrhizal (AM) fungi can affect many different micronutrients and macronutrients in plants and also influence host volatile compound synthesis. Their effect on the edible portions of plants is less clear. Two separate studies were performed to investigate whether inoculation by AM fungi (Rhizophagus irregularis, Funneliformis mosseae, or both) can affect the food quality of tomato fruits, in particular common minerals, antioxidants, carotenoids, a suite of vitamins, and flavor compounds (sugars, titratable acids, volatile compounds). It was found that AM fungal inoculation increased the nutrient quality of tomato fruits for most nutrients except vitamins. Fruit mineral concentration increased with inoculation (particularly N, P, and Cu). Similarly, inoculated plants had fruit with higher antioxidant capacity and more carotenoids. Furthermore, five volatile compounds were significantly higher in AM plants compared with non-AM controls. Taken together, these results show that AM fungi represent a promising resource for improving both sustainable food production and human nutritional needs. Springer-Verlag Berlin Heidelberg, 2014 Arbuscular mycorrhizal fungi nationallicence Food quality nationallicence Tomatoes nationallicence Minerals nationallicence Carotenoids nationallicence Antioxidants nationallicence Vitamins nationallicence Hart Miranda Biology, University of British Columbia Okanagan, V1V 1 V7, Kelowna, BC, Canada aut Ehret David Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, V0M 1A0, Agassiz, BC, Canada aut Krumbein Angelika Leibniz-Institute of Vegetable and Ornamental Crops (IGZ), Theodor-Echtermeyer-Weg 1, 14979, Großbeeren, Germany aut Leung Connie Biology, University of British Columbia Okanagan, V1V 1 V7, Kelowna, BC, Canada aut Murch Susan Chemistry, University of British Columbia Okanagan, Kelowna, Canada aut Turi Christina Chemistry, University of British Columbia Okanagan, Kelowna, Canada aut Franken Philipp Leibniz-Institute of Vegetable and Ornamental Crops (IGZ), Theodor-Echtermeyer-Weg 1, 14979, Großbeeren, Germany aut Mycorrhiza Springer Berlin Heidelberg 25/5(2015-07-01), 359-376 0940-6360 25:5<359 2015 25 572 https://doi.org/10.1007/s00572-014-0617-0 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00572-014-0617-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Hart Miranda Biology, University of British Columbia Okanagan, V1V 1 V7, Kelowna, BC, Canada aut NATIONALLICENCE 700 1- Ehret David Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, V0M 1A0, Agassiz, BC, Canada aut NATIONALLICENCE 700 1- Krumbein Angelika Leibniz-Institute of Vegetable and Ornamental Crops (IGZ), Theodor-Echtermeyer-Weg 1, 14979, Großbeeren, Germany aut NATIONALLICENCE 700 1- Leung Connie Biology, University of British Columbia Okanagan, V1V 1 V7, Kelowna, BC, Canada aut NATIONALLICENCE 700 1- Murch Susan Chemistry, University of British Columbia Okanagan, Kelowna, Canada aut NATIONALLICENCE 700 1- Turi Christina Chemistry, University of British Columbia Okanagan, Kelowna, Canada aut NATIONALLICENCE 700 1- Franken Philipp Leibniz-Institute of Vegetable and Ornamental Crops (IGZ), Theodor-Echtermeyer-Weg 1, 14979, Großbeeren, Germany aut NATIONALLICENCE 773 0- Mycorrhiza Springer Berlin Heidelberg 25/5(2015-07-01), 359-376 0940-6360 25:5<359 2015 25 572