Fruit Quality of Cucurbita moschata and Cucurbita pepo var. “Grey Zucchini” Associated with Arbuscular Mycorrhizal Fungi

Abstract

Arbuscular mycorrhizal fungi, a promising method to increase the quality of agricultural crops, can address the growing demand for foods with high nutritional content. The objective was to evaluate the ef fect of native and commercial mycorrhizal inoculation on Cucurbita moschata and Cucurbita pepo, var. “Grey Zucchini”, on variables of morphological growth, harvest quality and post-harvest of the fruit. Mycorrhizal inoculation began in the seedling stage with 60 spores per treatment. In the field, a divided plot design was established (six treatments-14 repetitions). T1: Native strain 1 (agricultural system) + 50% chemical fertilization; T2: Native strain 2 (multipurpose system) + 50% chemical fertilization; T3: Native strain 3 (secondary vegetation) + 50% chemical fertilization; T4: Commercial strain + 50% chemical fertilization; T5: No inoculation per 100% chemical fertilization; Control: No inoculation per fertilization. The variables evaluated were: height, thickness, buds/flowers; number of fruits, weight and diameter; for postharvest quality: colour, peel thickness, texture, humidity, pH, ash, titratable acidity and soluble solids. C. pepo, represented the species with the highest mycorrhizal af finity. Likewise, the results determined that the crop growth variables did not present statistical dif ferences. Likewise, in fruit weight and size, a significant ef fect was observed between the native/commercial mycorrhizal inoculation and the treatment with 100% fertilization. In postharvest quality, C. pepo recorded dif ferences in texture, titratable acidity, colorimetry and fruit thickness. C. moschata, in soluble solids, texture and colorimetry. In conclusion, arbuscular mycorrhizal inoculation in both species reduces the use of chemical fertilizers during cultivation, positively influencing harvest quality (weight and diameter) and postharvest attributes (physical and chemical properties) of the fruit, relevant for human consumption.