A 3-year application of different mycorrhiza-based plant biostimulants distinctively modulates photosynthetic performance, leaf metabolism, and fruit quality in grapes (

arbuscular mycorrhizal fungi fruit quality metabolomics multivariate analysis photosynthetic parameters plant symbiont

Journal

Frontiers in plant science
ISSN: 1664-462X
Titre abrégé: Front Plant Sci
Pays: Switzerland
ID NLM: 101568200

Informations de publication

Date de publication:
2023
Historique:
received: 07 06 2023
accepted: 27 07 2023
medline: 15 9 2023
pubmed: 15 9 2023
entrez: 15 9 2023
Statut: epublish

Résumé

The use of microbial biostimulants in agriculture is recognized as a sustainable approach to promoting crop productivity and quality due to improved nutrient uptake, enhanced stress tolerance, and improved ability to cope with non-optimal environments. The present paper aimed to comparatively investigate the effect of seven different commercial mycorrhizal-based treatments in terms of yield, phytochemical components, and technological traits of Malvasia di Candia Aromatica grape (

Identifiants

pubmed: 37711298
doi: 10.3389/fpls.2023.1236199
pmc: PMC10497758
doi:

Types de publication

Journal Article

Langues

eng

Pagination

1236199

Informations de copyright

Copyright © 2023 Ganugi, Caffi, Gabrielli, Secomandi, Fiorini, Zhang, Bellotti, Puglisi, Fittipaldi, Asinari, Tabaglio, Trevisan and Lucini.

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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Auteurs

Paola Ganugi (P)

Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.
Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Tito Caffi (T)

Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Mario Gabrielli (M)

Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Elena Secomandi (E)

Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.
Department of Sciences, Technologies and Society, University School for Advanced Studies, IUSS, Pavia, Italy.

Andrea Fiorini (A)

Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Leilei Zhang (L)

Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Gabriele Bellotti (G)

Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Edoardo Puglisi (E)

Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Monica Broussard Fittipaldi (MB)

Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Florencia Asinari (F)

Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Vincenzo Tabaglio (V)

Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Marco Trevisan (M)

Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Luigi Lucini (L)

Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.

Classifications MeSH