Fungi and bacteria contribute to strawberry cultivation
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