The Bacterial Microbiome of the Tomato Fruit Is Highly Dependent on the Cultivation Approach and Correlates With Flavor Chemistry.
aroma and flavor
bacterial microbiota
hydroponics
organoleptic properties
tomato fruit
Journal
Frontiers in plant science
ISSN: 1664-462X
Titre abrégé: Front Plant Sci
Pays: Switzerland
ID NLM: 101568200
Informations de publication
Date de publication:
2021
2021
Historique:
received:
14
09
2021
accepted:
24
11
2021
entrez:
10
1
2022
pubmed:
11
1
2022
medline:
11
1
2022
Statut:
epublish
Résumé
The modes of interactions between plants and plant-associated microbiota are manifold, and secondary metabolites often play a central role in plant-microbe interactions. Abiotic and biotic (including both plant pathogens and endophytes) stress can affect the composition and concentration of secondary plant metabolites, and thus have an influence on chemical compounds that make up for the taste and aroma of fruit. While the role of microbiota in growth and health of plants is widely acknowledged, relatively little is known about the possible effect of microorganisms on the quality of fruit of plants they are colonizing. In this work, tomato (
Identifiants
pubmed: 35003161
doi: 10.3389/fpls.2021.775722
pmc: PMC8740158
doi:
Types de publication
Journal Article
Langues
eng
Pagination
775722Informations de copyright
Copyright © 2021 Escobar Rodríguez, Novak, Buchholz, Uetz, Bragagna, Gumze, Antonielli and Mitter.
Déclaration de conflit d'intérêts
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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