Impact Of A Mycorrhizal Inoculum On Tomato And Pepper Organic Production: A Transdisciplinary Approach In Northern Italian Context

Summary in the original language of the document

"The paper explores the impact of a mycorrhizal with microbial consortium inoculum on a tomato and bell pepper production, considering agronomic and qualitative parameters and sensory performance. The research was conducted in summer 2019 at the garden of the University of Gastronomic Sciences (Italy), which uses organic practicties.Two varieties of tomatoes (“Costoluto” and “Cuore di Bue”) and one variety of bell pepper (“Quadrato di Carmagnola”) were cultivated in the greenhouse, comparing mycorrhizae (M) versus control (C) samples. Analyses included: quantitative analysis on fruits, qualitative analysis (pH, Brix measurements and NIRS on fruits) and sensory evaluations of tomatoes. Results show: a clear diversification of M versus C from NIR; a negative impact of the mycorrhizal inoculum on the quantitative yield; minimal perceivable differences between M and C in sensorial analysis, which did not negatively affect preferences."