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Food Chemistry 2018
Journal of Food, Nutrition and Population Health
ISSN: 2577-0586
Page 95
July 23-24, 2018
Rome, Italy
3
rd
Edition of International Conference on
Agriculture &
Food Chemistry
J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006
T
he quality of hot pepper fruits as influenced both by water
stress and endomycorrhizal microorganism’s inoculation was
investigated. To this aim, two different hot pepper genotypes
(Cayenne Long Slim and Takanotsume) were grown in pots in
two different kinds of green houses, a conditioned glass green
house and an unconditioned plastic covered one. The control
was represented by uncovered plants. In this trial, some of these
were treated with a mixed inoculum, composed by arbuscular
mycorrhizal fungi and rhizobacteria. Moreover, treated and
untreated these were submitted to two different water supply
levels, a normal supply and a limited one. The fruits from different
theseswereanalyzed for their phytochemicals content, particularly
for their capsacinoids, carotenoids, polyphenolic compounds
and ascorbic acid contents and for their antioxidant capacity,
measured by the DPPH
in vitro
test. An influence of genotype and
inoculation on the water-stress response of the plants, in terms of
phytochemicals biosynthesis, was noticed.
carmelaanna.migliori@crea.gov.itInfluence of mycorrhizal fungi and rhizobacterial consortium
inoculation on quality of water-stressed hot pepper fruits
Carmela Anna Migliori
1
, Laura Bardi
1
, Marzia Giribaldi
1
, Mauro Solomita
1
, Maria
Annunziata Dipalma
1
, Roberto Deboli
2
and
Francesca Sanna
3
1
CREA-IT, Italy
2
CNR-IMAMOTER, Italy
3
Università di Torino, Italy