The Effect of the Foliar Application of Biostimulants in a Strawberry Field Plantation on the Yield and Quality of Fruit, and on the Content of Health-Beneficial Substances

Creative Commons License

Zydlik P., Zydlik Z., Kafkas N. E.

Agronomy, cilt.14, sa.8, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 8
  • Basım Tarihi: 2024
  • Doi Numarası: 10.3390/agronomy14081786
  • Dergi Adı: Agronomy
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Directory of Open Access Journals
  • Anahtar Kelimeler: biostimulants, fruit quality, organic acids, phenolic compounds, strawberry, sugars
  • Çukurova Üniversitesi Adresli: Evet

Özet

In modern horticulture, biostimulants can be an effective alternative to traditional, industrial means of production. The aim of the study was to assess the effect of three biostimulants (Calgreen, Erathis, Greit VG) containing selected macronutrients (N, Ca), organic matter, and amino acids on the yield and quality of strawberries and their content of health-beneficial substances. In the comparative variant, the plants were treated with mineral fertilisers applied into the soil. In 2021, an experiment was conducted on a two-year-old strawberry plantation of the ‘Rumba’ cultivar located on a horticultural farm in northwestern Poland. The following parameters were assessed: the yield, weight, and firmness of fruits as well as their content of soluble substances, sugars, organic acids, phenolic compounds, and anthocyanins. The use of biostimulants caused a decrease in soil acidity and salinity. In comparison with the soil fertilisation variant, the number of flowers and fruits on the plants increased by 50% to over 100%, which translated into a significant increase in the yield. The fruits from the plants treated with the biostimulants several times were of better quality. Their average weight, firmness, and the content of soluble substances (also after being stored for several days) increased significantly. However, the total content of sugars and ascorbic and malic acids, as well as the content of phenolic compounds and anthocyanins, did not change.