A clearer understanding of the interactions between fungi and bacteria that are beneficial to plants is an essential area relative to sustainable agriculture. In the context of a thesis project, the Joint Research Unit for Agroecology in Dijon and the Universita Del Piemonte Orientale studied the interactions between the fungus-bacterium couple on strawberry growth and quality.
Sugar and acid influence strawberry flavor
Strawberries have a sugar content that at ripeness can reach 500 mg per kg dry weight. Glucose, fructose and saccharose account for 99% of their total sugar composition. Sugar levels in strawberries are partly dependent on the FaSUt1 transporter. By inoculating strawberry plants with the fungus-bacterium couple, scientists were able to measure its impacts on the expression of this transporter and the sugar content of fruits.
Read more: INRA
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Other news in this sector:
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