Can we have higher yields and better taste? Using a natural extract from the fungus Pseudozyma aphidis, this method improves the firmness and natural sugar content of crops like tomatoes and melons while significantly boosting production. This discovery offers a practical path to meeting global food demands without compromising the health of the planet or produce quality . Furthermore, because the approach uses stable microbial secretions instead of live cultures, it ensures consistent and reliable performance across various agricultural environments and climates.

Researchers at the Hebrew University of Jerusalem have identified a natural, eco-friendly way to significantly increase agricultural yields while also improving the quality and taste of produce. The study, led by Professor Maggie Levy alongside researchers Anton Fennec and Neta Rotem, focuses on an extract derived from the yeast-like fungus Pseudozyma aphidis.

As the global population continues to grow, the demand for higher agricultural output has historically led to the heavy use of synthetic fertilizers and pesticides. These chemicals often contribute to soil and water pollution and increase greenhouse gas emissions. The new research, published in the journal Plant Physiology, suggests that beneficial micro-organisms can offer a sustainable alternative to these traditional agricultural inputs.

A More Consistent Solution
While previous studies have shown that live cultures of certain fungi can help plants grow, the application of live organisms in large-scale farming is often difficult due to varying climate conditions and the unpredictability of how the colonies will establish themselves on different hosts.

To solve this, Fennec, Rotem, and Levy focused on using an extract secreted by Pseudozyma aphidis rather than the live fungus itself. This method eliminates the dependency on living fungal colonies and leads to more consistent, repeatable results in the field environment.

Faster Growth and Better Taste
The team tested the extract on three major crop families: cereals (corn), cucurbits (melon), and solanaceous plants (tomato). The results have shown improvements across nearly every stage of the plants' development:

• Higher Germination: Treated tomato seeds displayed an 18 percent increase in germination rate, while corn and melon seeds increased by approximately 7 percent.
• Early Flowering: Plants treated with the extract flowered one to two weeks earlier than those in the control group.
• Increased Yield: The treated tomato plants produced over 60 percent more ripe fruit by weight compared to the control group. Melon plants showed a weight increase five times greater than the untreated plants.
• Enhanced Quality: Beyond the mass and quantity, the produce of the treated plants was of higher quality than the control. Tomatoes were found to be firmer and received higher scores in sensory taste tests for sweetness and aroma.

The researchers determined that the fungus promotes growth through several mechanisms, including the production of auxin-like molecules, which are natural plant hormones, and siderophores, which assist plants absorb iron from the environment.

A Sustainable Future
The study highlights the potential for this extract to serve as a valuable tool for green agriculture. By improving the efficiency of plant growth and the nutritional value of the produce, this approach supports the broader goal of global food security without the environmental footprint of synthetic chemicals.

"Our findings demonstrate that the extract of compounds secreted by Pseudozyma aphidis acts as an effective agent for enhancing both the quantity and the quality of agricultural produce" said Professor Maggie Levy. "By utilizing a natural extract rather than live cultures, we can provide farmers with a more reliable and eco-friendly tool to increase yields and improve the flavor of the food on our tables."

The research was supported by the Israeli Ministry of Agriculture and Rural Development. The team plans to continue refining the extraction process to further identify the specific compounds responsible for these growth-promoting effects.