Impact of the symbivit preparation on quantitative and qualitative indicators of tomato (Lycopersicon esculentum Mill.)


  • Alžbeta Hegedűsová Department of Vegetable Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra
  • Alena Andrejiová Department of Vegetable Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra
  • Ivana Mezeyová Department of Vegetable Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra



tomato, mycorrhiza, growth parameters, yield, carotenoids


The aim of the work was the verification of Symbivit preparation containing mycorrhiza fungi from the genus Glomus in the cultivation of tomato (varieties Uno Rosso F1 and Brixol F1). The impact of mycorrhiza on the growth parameters of seedlings (overground mass, the mass of the root system, stem diameter, plant height), total fruits yield and quality by the spectrophotometric determination of the total carotenoids in fresh fruits was evaluated. According to the statistical evaluation by the method of multifactorial analysis of variance there was found significant effect of the preparation on all evaluated growth parameters. The increase of the overground part in case of variety Uno Rosso F1 was about 62.43%, in Brixol F1 it was about 75.55% in comparison with control variant. Similarly, the increase in the weight of the root system was found for variety Uno Rosso F1 about 31.38% and for Brixol F1 about 35.98%, as well as in plants height of variety Uno Rosso F1 about 14.06% and of Brixol F1 about 31.84 % when compared to control. Application of Symbivit preparation in tomato cultivation had positive effect on total yields of tomato fruits of both selected varieties. Effect of application of Symbivit preparation on the carotenoids content in tomato fresh fruits was not prove to be statistically significant, as well as it was not found significant difference in the content of total carotenoids when evaluating the influence of the variety.


Download data is not yet available.


Başak, H., Demđr, K., Kasim, R., Okay, F. Y. 2011. The effect of endo-mycorrhiza (VAM) treatment on growth of tomato seedling grown under saline conditions. African Journal of Agricultural Research, vol. 6, no. 11, p. 2532-2538.

Damaiyanti, D. R. R. 2015. Effects of arbuscular mycorrhiza inoculation on growth and yield of tomato (Lycopersicum esculentum Mill.) under salinity stress. Journal of degraded and mining lands managemenet, vol. 3, no 1, p. 447-452.

García-Valverde, V., Navarro-González, I., García-Alonso, J., Periago, M. J. 2013. Antioxidant Bioactive Compounds in Selected Industrial Processing and Fresh Consumption Tomato Cultivars. Food and Bioprocess Technology, vol. 6, no. 2, p 391-402.

Gutjahr, C., Parniske, M. 2013. Cell and Developmental Biology of Arbuscular Mycorrhiza Symbiosis. Annual reviews, vol. 29, p.593-617.

Hart, M., Ehret, D. L., Krumbein, A., Leung, C., Murch, S., Turi, C., Franken, P. 2014. Inoculation with arbuscular mycorrhizal fungi improves the nutritional value of tomatoes. Mycorrhiza, vol. 25, no. 5, p. 359-376.


Hegedüsová, A., Musilová, J., Jomová, K., Hegedüs, O., Bystrická, J. 2007. Laboratórne experimenty z organickej chémie a biochémie pre špecializáciu Chémia životného prostredia (Laboratory experiments of organic chemistry and biochemistry for study specialization Chemistry of environment). UKF : Nitra, 2007, pp.103. ISBN 978-80-8094-211-3.

Helyes, L., Pék, Z., Daood, H. G., Posta, K. 2015. Effect of Mycorrhizae on Main Antioxidant Content of Processing Tomato. ISHS Acta Horticulturae 1081: XIII International Symposium on Processing Tomato, p. 105-110.

Hernádi, I., Sasvári, Z. 2012. Arbuscular Mycorrhizal Inoculant Increases Yield of Spice Pepper and Affects the Indigenous Fungal Community in the Field. Hort. Science, vol. 47, no. 5, p. 603-606.

Mendelová, A., Andrejiová, A., Líšková, M., Kozelová, D., Mareček, J. 2012. Analysis of carotenoids and lycopene in tomato (Lycopersicon esculentum Mill.) and their retention in tomato juice. Potravinarstvo, vol. 6, no. 2, p. 36-38.

Mendelová, A., Mendel, Ľ., Fikselová, M., Czako, P. 2013. Effect of drying temperature on lycopene content of processed tomatoes. Potravinarstvo, vol. 7, no. 1, p. 141-145.

Nedorost, L., Pokluda, R. 2012. Effects of Arbuscular Mycorrhizal Fungi on Tomato Yield and Nutrient Uptake under Differentfertilization Levels. Acta universitatis agriculturae et silviculturae mendelianae brunensis, vol. 60, no. 8, p. 181-186.

Oseni, T., Shongwe, N. S., Masarirambi, M. T. 2010. Effect of Arbuscular Mycorrhiza (AM) Inoculation on the Performance of Tomato Nursery Seedlings in Vermiculite. International Journal of Agriculture and Biology, vol. 12, no. 5.

Parniske, M. 2008. Arbuscular mycorrhiza: the mother of plant root endosymbioses. Nature Reviews Microbiology, vol. 6, no. 10, p. 763-775. PMid:18794914

Perveen, A. R., Suleria, H. A. R., Anjum, F. M., Butt, M. S., Pasha, I., Ahmad, S. 2015. Tomato (Solanum lycopersicum) carotenoids & lycopenes chemistry; Metabolism. Absorption. Nutrition and Allied health claims - A comprehensive review. Critical Reviews in Food Science and Nutrition, vol. 55, no. 7, p. 919-929. PMid:24915375

Petříková, K., Hlušek, J. et al. 2012. Zelenina (Vegetable). Praha : Profi Press, 191 p. ISBN 978-80-86726-50-2.

Salvioli, A., Novero, M., Lacourt, I., Bonfante, P. 2008. The impact of mycorrhizal symbiosis on tomato fruit quality. [online] 2016-20-19 [2016-20-19] Available at:

Valšíková, M., Bellan, Ľ., Rehuš, M. 2015. Produkcia rajčiakov v Slovenskej republike (Lycopersicum production in Slovak republic), Zahradnictví, vol. 12, p. 28-29.

Vojtíšková, J., Nedorast, Ľ. Pokluda, R. 2011. Využití mykorhizní symbiózy při předpěstování papriky (Use of mycorrhiza in pre-cultivated peppers). In Salaš, P. (ed.) Rostliny v podmínkách měnícího se klimatu, (Plants in a changing climate), Lednice 20.-21. October 2011, Czech Republic. Úroda (scientific appendix) p. 662-667. ISSN 0139-6013. Available at:

Yoshida, K., Yokoyama, H., Oteki, T., Matsumoto, G., Aizawa, K., Inakuma, T. 2011. Evaluation of the effect of dietary lycopene, the main carotenoid in tomato (Lycopersicon esculentum), on the in vivo renal reducing ability by a radiofrequency electron paramagnetic resonance method. Journal of Agricultural and Food Chemistry, vol. 59, no. 7, p. 2966-2971. PMid:21381743




How to Cite

Hegedűsová, A. ., Andrejiová, A. ., & Mezeyová, I. . (2016). Impact of the symbivit preparation on quantitative and qualitative indicators of tomato (Lycopersicon esculentum Mill.). Potravinarstvo Slovak Journal of Food Sciences, 10(1), 631–636.

Most read articles by the same author(s)

1 2 3 > >>