Effects of phosphorus and arbuscular mycorrhizal fungi on the quality of chili pepper fruits

The aim of this work was to assess the effects of inoculation with arbuscular mycorrhizal fungi (AMF) and P doses on the quality of chili pepper fruits (Capsicum annuum var. annuum) of plants grown under greenhouse conditions. Fruit production, size and quality of chili fruits (total soluble solids, titratable acidity, ascorbic acid, mineral composition and capsaicinoids content) were assessed. Inoculated plants had increased number of fruits per plant compared to non-inoculated plants. The best response was obtained at low soil P concentrations. The pepper plants had a good mycorrhizal dependency. However, root colonization tended to decrease with increasing soil phosphorus availability. Regarding fruit quality, inoculated plants showed increased N, P, K, Mg, B and Cu contents, size and capsaicinoids content compared to plants without fungus. On the other hand, non-inoculated plants showed higher soluble solids content, titratable acidity and ascorbic acid content. In general, the mycorrhizal inoculation and low soil P concentration is an alternative to provide a greater production of chili peppers, as well as improved nutritional status and pungency of fruits.