The need for more nutrients than many other plants during the growing period of the tomato plant allows the farmers to use more chemical fertilizers in their fields or greenhouses.
These applications, besides being time and cost-increasing, can cause a decrease in the number of beneficial organisms in the soil and pollution of groundwater.
Scientists from Southwest University in China, led by Jianguo Huang, conducted a study in tomato production with a harmless fungus, Ceriporia fungus.
As the fungus Ceriporia lacerata thrives on trees, they emit enzymes such as proteases to obtain nutrients from the soil and immediate environment. As the fungus spreads these enzymes, it releases nutrients (including those previously given with fertilizers) locked in naturally occurring compounds in the soil in the form that plants will take.
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In the field tests, it was observed that the HG2011 strain of Ceriporialacerata increased the nutrient uptake and yield of the tomato plant when added to the soil. More importantly, mushrooms have been found to increase the nutritional value and flavor of the fruit by increasing the sugar-acid ratio, as well as the soluble sugar and vitamin C content.
It is hoped that compost containing this mushroom can be used as an inexpensive supplement to reduce the need for conventional fertilizers in the near future.