Effect of arbuscular mycorrhizal fungi and aqueous extract of vermicompost on strawberry quality
DOI:
https://doi.org/10.35197/rx.08.03.e1.2012.13.frKeywords:
Fragaria ananassa, humus, proximal analysis, phenols, flavonoids, anthocyaninsAbstract
The application of arbuscular mycorrhizal fungi (AMF) and vermicompost is an alternative to the use of agrochemicals to ensure crop yield and quality, reducing costs and environmental damage. In this work, the effect of AMF and aqueous extract of vermicompost (VL) on the quality of strawberry fruits was evaluated. The treatments were: 1) absolute control with water (CTL); 2) fertilized (F); 3) inoculated with AMF (M); 4) with liquid vermicompost (VL); 5) inoculated with AMF and fertilized (M+F); 6) fertilized and with liquid vermicompost (VL+F); 7) inoculated with AMF, and with liquid vermicompost; 8) inoculated with AMF, fertilized and with liquid vermicompost (M+F+VL). The parameters evaluated were: color, weight, polar diameter, equatorial diameter, firmness, ºBrix, proximate analysis, phenol, flavonoid and anthocyanin content. The VL and M treatments promoted a significantly higher fruit weight than the fruits of the fertilized treatment (39%). In general, the AMF treatments increased the % of ash, except when these were combined with fertilizer. The M treatment promoted a significant increase in the % of ash in strawberry fruits compared to the F treatment (3.7% higher). The AMF and VL treatments (alone or combined) increased the % of fat in the fruits compared to the F treatment. No significant effects of the treatments on the % of crude fiber were found. The fruits of plants treated with VL + F were significantly firmer (20%) than the fruits of the F treatment. It was observed that the fruits of the M + F treatment presented the highest °Brix values (14% higher than in fruits of the F treatment). Interestingly, fruits obtained from plants treated with VL and M+F presented a significantly higher total phenol content than fruits from the F treatment (29 and 17%, respectively). In general, treatments with AMF and VL promoted the accumulation of flavonoids. Fruits from the M treatment presented a significantly higher content of these pigments (1.8 times) than fruits from the F treatment. The highest anthocyanin content was presented by fruits from the M+VL treatment, being 38% higher than the content of these pigments in fruits from the F treatment. The results demonstrated that the application of AMF and VL significantly influences sensory and nutraceutical attributes of strawberry fruits.
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