Fungal endophytes related to natural ripening and aromatic compounds in fruits of Vanilla species
Ana T. Mosquera-Espinosa | Yely G. Rodríguez-Mina
The biotic interaction between plants and endophytic fungi strengthens the adaptive capacity of the hosts against environmental disturbances, and confers nutrition and protection benefits to the associated microorganisms. Studies associated with endophytic fungi report their presence in the greatest diversity of existing plants. In hosts such as Cannabis, the interaction with endophytic fungi favors the production of secondary metabolites and phytohormones that participate in obtaining organoleptic properties such as flavors and aromas. However, the research carried out in the Vanilla genus is scarce, making it difficult to understand the functions that these microorganisms can perform for the benefit of the host. In relation to Vanilla, the fruits of species within the aromatic clade are distinguished by the presence of aromatic compounds, which increase their content during ripening. Some studies have shown that in the fruits of this orchid there are endophytic fungi possibly associated with the ripening process that is accelerated by curing, but few of these studies have evaluated the activity of these fungi related to the natural ripening of the fruit. In this review, scientific literature related to the knowledge of fungal endophyte communities and their possible contribution to the ripening and production of aromatic compounds in vanilla fruits is compiled. Research opportunities are identified to develop future studies on the role of fungal microorganisms in obtaining metabolites and aromatic precursors from the fruits of Vanilla species, both in wild conditions and in commercial crops.
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