Metabolic Profiling in Tuberous Roots of L. as Influenced by Vernalization Procedure.

L. is an ornamental geophyte. In commercial practice, it is mainly propagated by rehydrated tuberous roots.

Salt-Induced Stress Impacts the Phytochemical Composition and Aromatic Profile of Three Types of Basil in a Genotype-Dependent Mode.

Basil ( L.) is among the most widely used aromatic plants of Lamiaceae, often grown in areas where salinity is an adverse factor. Most studies on the effect of salinity on basil focused on the influence of salt stress on productive traits, while few reported on how it affects the phytochemical composition and the aroma profile.

Vernalization Procedure of Tuberous Roots Affects Growth, Photosynthesis and Metabolic Profile of L.

In L., vernalization of propagation material is a common practice for the production scheduling of cut flowers, however little is known about the plant physiology and metabolism of this species as affected by cold treatments. We investigated the influence of two hybrids, MBO and MDR, and three preparation procedures of tuberous roots, only rehydration (control, C), and rehydration plus vernalization at 3.

Can Microbial Consortium Applications Affect Yield and Quality of Conventionally Managed Processing Tomato?

Three commercial microbial-based biostimulants containing fungi (arbuscular mycorrhizae and spp.) and other microrganisms (plant growth-promoting bacteria and yeasts) were applied on a processing tomato crop in a two-year field experiment in southern Italy. The effects of the growing season and the microorganism-based treatments on the yield, technological traits and functional quality of the tomato fruits were assessed.

The Effects of the Microbial Biostimulants Approved by EU Regulation 2019/1009 on Yield and Quality of Vegetable Crops.

The use of microbial biostimulants such as plant growth-promoting rhizobacteria (PGPB) and arbuscular mycorrhizal fungi (AMF) has gained popularity in recent years as a sustainable approach to boost yield as well as the quality of produce. The beneficial effects of microbial biostimulants have been reported numerous times. However, information is missing concerning quantitative assessment of the overall impact of microbial biostimulants on the yield and quality of vegetable crops.