The effect of plant-associative bacteria (Azospirillum and Pantoea) on the fruit quality of sweet pepper under limited nitrogen supply |
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| Authors: | FM del Amor A Serrano-Martínez MI Fortea P Legua E Núñez-Delicado |
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| Institution: | 1. Dpto. Citricultura y Calidad y Garantía Alimentaria, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), C./Mayor, s/n. 30150 La Alberca, Murcia, Spain;2. Dpto. de Ciencia y Tecnología de Alimentos, Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain;3. Dpto. de Producción Vegetal y Microbiología, Escuela Politécnica Superior de Orihuela, Carretera de Beniel Km 3.2, 03312 Orihuela, Spain |
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| Abstract: | This study investigates the influence of a commercial product, Biopron®, consisting of the bacteria Azospirillum brasilense and Pantoea dispersa on sweet pepper fruits (Capsicum annuum L.) under limited N supply. When the N supply was reduced from 12 (control) to 7 mmol L−1, the concentration of total-N in the fruits was significantly reduced in both inoculated and non-inoculated plants. The N supply or inoculation did not affect the dry matter content or fruit firmness, but non-inoculated fruit with low N showed a decrease in pericarp thickness and a significant increase in the color parameter a* compared with the control. Under limited N, inoculation increased the concentration of citric, ascorbic and succinic acids in green fruit compared with non-inoculated fruit, which showed lower values than control fruit. At a later (yellow) stage of development, only succinic acid showed a response to inoculation. Fruit peroxidase (EC 1.11.1.7) activity in fruit of inoculated plants was lower than that observed for non-inoculated fruit grown at both high- and low-N. In contrast, in yellow fruit, total phenolic compounds were increased under N limitation, with no inoculation effect. Our study shows that the effect of plant associative bacteria is not directly related with the increased potential availability of nutrients for uptake, especially for fruit quality characteristics. |
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| Keywords: | Rhizobacteria Biofertilizers N efficiency Color Organic acids Peroxidase Phenolics Soilless |
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