Research Keyword: biostimulants

The Biocontrol and Growth-Promoting Potential of Penicillium spp. and Trichoderma spp. in Sustainable Agriculture

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This review examines how two types of beneficial fungi, Penicillium and Trichoderma, can improve crop growth and protect plants from diseases without using chemical pesticides. These fungi work by colonizing plant roots, producing natural compounds that boost plant health, and fighting harmful pathogens. They are affordable, safe, and environmentally friendly alternatives for sustainable farming that can increase yields while reducing the need for synthetic fertilizers and fungicides.

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Fruit and Vegetable Production

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This editorial reviews research on improving how fruits and vegetables are grown, harvested, and stored. Scientists studied various methods like using special water treatments, different soil mixtures, and natural soil microbes to help plants grow better and produce more nutritious food. New technologies like special cameras can now check fruit quality without damaging them. The research shows that by working together, farmers and scientists can grow healthier, more nutritious fruits and vegetables while reducing the need for chemical inputs.

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Mycorrhizae and grapevines: the known unknowns of their interaction for wine growers’ challenges

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Arbuscular mycorrhizal fungi (AMF) form beneficial partnerships with grapevine roots, improving plant health and wine quality. These fungi help grapevines absorb water and nutrients more efficiently, making them more resistant to drought and diseases. The effectiveness of this partnership depends on which specific fungi are present, the type of grapevine rootstock used, and how vineyard soil is managed. As climate change creates new challenges for wine growers, using AMF as natural biostimulants could help grapevines better tolerate heat, drought, and other stresses.

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