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- Title
Does Organic Farming Increase Raspberry Quality, Aroma and Beneficial Bacterial Biodiversity?
- Authors
Sangiorgio, Daniela; Cellini, Antonio; Spinelli, Francesco; Farneti, Brian; Khomenko, Iuliia; Muzzi, Enrico; Savioli, Stefano; Pastore, Chiara; Rodriguez-Estrada, María Teresa; Donati, Irene
- Abstract
Plant-associated microbes can shape plant phenotype, performance, and productivity. Cultivation methods can influence the plant microbiome structure and differences observed in the nutritional quality of differently grown fruits might be due to variations in the microbiome taxonomic and functional composition. Here, the influence of organic and integrated pest management (IPM) cultivation on quality, aroma and microbiome of raspberry (Rubus idaeus L.) fruits was evaluated. Differences in the fruit microbiome of organic and IPM raspberry were examined by next-generation sequencing and bacterial isolates characterization to highlight the potential contribution of the resident-microflora to fruit characteristics and aroma. The cultivation method strongly influenced fruit nutraceutical traits, aroma and epiphytic bacterial biocoenosis. Organic cultivation resulted in smaller fruits with a higher anthocyanidins content and lower titratable acidity content in comparison to IPM berries. Management practices also influenced the amounts of acids, ketones, aldehydes and monoterpenes, emitted by fruits. Our results suggest that the effects on fruit quality could be related to differences in the population of Gluconobacter, Sphingomonas, Rosenbergiella, Brevibacillus and Methylobacterium on fruit. Finally, changes in fruit aroma can be partly explained by volatile organic compounds (VOCs) emitted by key bacterial genera characterizing organic and IPM raspberry fruits.
- Subjects
RASPBERRIES; BERRIES; ORGANIC farming; INTEGRATED pest control; FRUIT growing; VOLATILE organic compounds; FRUIT quality; NUCLEOTIDE sequencing
- Publication
Microorganisms, 2021, Vol 9, Issue 8, p1617
- ISSN
2076-2607
- Publication type
Article
- DOI
10.3390/microorganisms9081617