Abstract
Anthocyanins are a group of common phenolic compounds in plants. They are mainly detected in flowers and fruits, are believed to play different important roles such as in the attraction of animals and seed dispersal, and also in the increase of the antioxidant response in tissues directly or indirectly affected by biotic or abiotic stress factors. As a major group of secondary metabolites in plants commonly consumed as food, they are of importance in both the food industry and human nutrition. It is known that arbuscular mycorrhizal (AM) fungi can influence the plant secondary metabolic pathways such as the synthesis of essential oils in aromatic plants, of secondary metabolites in roots, and increase flavonoid concentration. Plant Growth-Promoting Bacteria (PGPB) are able to increase plant growth, improving plant nutrition and supporting plant development under natural or stressed conditions. Various studies confirmed that a number of bacterial species living on and inside the root system are beneficial for plant growth, yield and crop quality. In this work it is shown that inoculation with AM fungi and/or with selected and tested Pseudomonas strains, under conditions of reduced fertilization, increases anthocyanin concentration in the fruits of strawberry.
Highlights
Anthocyanins are a group of widespread natural phenolic compounds in plants
Any inoculation increased the concentration of cyanidin 3-glucoside compared to CFD (Figure 2), but strain Pseudomonas sp. 5Vm1K was the most effective of all microorganisms: when inoculated alone cyanidin concentration was three times that of controls, while in combination with arbuscular mycorrhizal (AM) fungi it promoted the doubling of this anthocyanin
In roots the flavonoid concentration is increased by AM symbiosis [15–18,20], while the concentration of essential oils is enhanced in several species [32–34]
Summary
Anthocyanins are a group of widespread natural phenolic compounds in plants. They are mainly detected in flowers and fruits (especially in berries) and are responsible for bright colours such as orange, red and blue [1]. Anthocyanin concentration correlates well with the darkness of the fruits [2]. The total anthocyanin concentration in ripe fruits of strawberry was observed to vary between 200 and. Anthocyanins are glycosides and acylglycosides (even if strawberry anthocyanins are reported to be non-acylated [2]) of anthocyanidins. Anthocyanins are believed to play different important roles such as in the attraction of animals and seed dispersal, and in the increase of the antioxidant response in tissues directly or indirectly affected by biotic or abiotic stress factors [5]
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