ARTÍCULO

Increased nutritional value in food crops

Autores: Goicoechea Preboste, María Nieves; Antolín Bellver, María del Carmen
Título de la revista: MICROBIAL BIOTECHNOLOGY
ISSN: 1751-7907
Volumen: 10
Número: 5
Páginas: 1004 - 1007
Fecha de publicación: 2017
Lugar: WOS
Resumen:
Modern agriculture and horticulture must combine two objectives that seem to be almost mutually exclusive: to satisfy the nutritional needs of an increasing human population and to minimize the negative impact on the environment. These two objectives are included in the Goal 2 of the 2030 Agenda for Sustainable Development of the United Nations: End hunger, achieve food security and improved nutrition and promote sustainable agriculture'. Enhancing the nutritional levels of vegetables would improve nutrient intake without requiring an increase in consumption. In this context, the use of beneficial rhizospheric microorganisms for improving, not only growth and yield, but also the nutrient quality of crops represents a promising tool that may respond to the challenges for modern agriculture and horticulture and represents an alternative to the genetic engineering of crops. This paper summarizes the state of the art, the current difficulties associated to the use of rhizospheric microorganisms as enhancers of the nutritional quality of food crops as well as the future prospects.