Arbuscular mycorrhiza improves yield and nutritional properties of onion (Allium cepa)

作者：Rozpadek Piotr; Rapala Kozik Maria; Wezowicz Katarzyna; Grandin Anna; Karlsson Stefan; Wazny Rafal; Anielska Teresa; Turnau Katarzyna^*

来源：Plant Physiology and Biochemistry, 2016, 107: 264-272.

DOI：10.1016/j.plaphy.2016.06.006

• Allium cepa
• Thiamine
• Rhizophagus irregularis
• Biofortification
• Organic acids
• PSII efficiency

Improving the nutritional value of commonly cultivated crops is one of the most pending problems for modern agriculture. In natural environments plants associate with a multitude of fungal microorganisms that improve, plant fitness. The best described group are arbuscular mycorrhizal fungi (AMF). These fungi have been previously shown to improve the quality and yield of several common crops. In this study we tested the potential utilization of Rhizophagus irregularis in accelerating growth and increasing the content of important dietary phytochemicals in onion (Allium cepa). Our results clearly indicate that biomass production, the abundance of vitamin B1 and its analogues and organic acid concentration can be improved by inoculating the plant with AM fungi. We have shown that improved growth is accompanied with up-regulated electron transport in PSII and antioxidant enzyme activity.

• 出版日期2016-10