Boosting Tomato Resilience: The Power of Fungi and Natural Boosters

In the quest to make tomatoes tougher against dry spells, scientists have turned to some unusual allies: fungi and natural plant boosters. The focus was on two Italian tomato varieties, Principe Borghese and San Marzano nano. The team used high-tech plant scanning to see how these tomatoes fared under water stress. First, they gave the seeds a head start with natural compounds like chitosan, salicylic acid, and melatonin. Then, they introduced arbuscular mycorrhizal fungi (AMF), which team up with plant roots to help them absorb water and nutrients. The results were promising. Plants with AMF showed better physiological performance, like reduced oxidative damage and improved stomatal function. This means they could handle water shortages better. The study used digital phenotyping, a non-invasive way to assess how plants respond to external factors. By using visible light imaging, they could analyze the plants' size, growth patterns, and even color changes, which act as indicators of their health. Biochemical analyses revealed that plants treated with chitosan and salicylic acid, along with AMF, had higher levels of carotenoids and flavonoids, especially in the Principe Borghese variety. Interestingly, the Principe Borghese plants also produced more red fruits when inoculated with AMF. This suggests that the combination of AMF and natural compounds could be a sustainable way to improve tomato resilience to water stress. Such strategies could contribute to more resource-efficient agricultural practices and help mitigate the impacts of climate change. However, it's important to note that the results varied between the two tomato varieties. This highlights the need for tailored approaches in agriculture, as what works for one plant might not work for another. The study underscores the potential of combining natural compounds and beneficial fungi to create more resilient crops in the face of environmental challenges.