First fruit in season: seaweed extract and silicon advance organic strawberry (Fragaria×ananassa Duch.) fruit formation and yield

Weber, Nika; Schmitzer, Valentina; Jakopič, Jerneja; Štampar, Franci

doi:10.1016/j.scienta.2018.07.038

Cited by 47 publications

(34 citation statements)

References 31 publications

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“…The most common sugars were glucose and fructose. Sucrose accounted for 11% of total sugars [59]. The use of an extract of M. oleifera leaves increased the total soluble sugar content in pumpkin by about 80.6% [50].…”

Section: Effect Of Biostimulants On Chemical Compositionmentioning

confidence: 99%

“…Weber et al [59] examined the content of anthocyanins in strawberries treated with Ascophyllum nodosum extract with silicon. Fruits treated with a biostimulator were characterized by a higher content of anthocyanins in the initial fruiting period, therefore, they were more red than the control fruits [59]. "Sweetheart" cherries treated with glycine and betaine were characterized by a darker skin than the control fruits.…”

Section: Impact Of Biostimulants On Physical Characteristicsmentioning

confidence: 99%

“…It was observed that after using a biostimulant containing seaweed A. nodosum and silicon, the content of phenolic compounds in strawberries was slightly lower. Phenols are also defined as compounds produced by plants under stressful conditions, hence the conclusion about the positive effect of the tested biostimulant on strawberries [59]. The foliar spraying of the "Airén" grapevines by non-toasted and toasted biostimulants increased the content of phenolic compounds.…”

Section: Effect Of Biostimulants On Chemical Compositionmentioning

confidence: 99%

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Plant Biostimulants: Importance of the Quality and Yield of Horticultural Crops and the Improvement of Plant Tolerance to Abiotic Stress—A Review

2019

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Biostimulants are among the natural preparations that improve the general health, vitality, and growth of plants and protect them against infections. They can be successfully used in both agri- and horticultural crops. The main active substances used in such preparations are humic and fulvic acids, protein hydrolysates, compounds containing nitrogen, seaweed extracts, beneficial fungi, and bacteria. Biostimulant formulations may be single- or multi-component, but the synergic action of several different components has been observed. Many groups of biostimulants have been distinguished through their method of application (soil, foliar), the material from which they were produced (plant, animal), or the process by which they were created (hydrolysis, fermentation, extraction). Natural soil stimulants can induce the development of beneficial soil organisms that provide substrates for plant growth. The use of natural preparations that are not harmful to the environment is particularly important in connection with the progressive processes of soil degradation and atmospheric pollution. This review gives an overview of the importance and influence of different natural plant biostimulants on both the yield and quality of crops.

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Section: Effect Of Biostimulants On Chemical Compositionmentioning

confidence: 99%

Section: Impact Of Biostimulants On Physical Characteristicsmentioning

confidence: 99%

Section: Effect Of Biostimulants On Chemical Compositionmentioning

confidence: 99%

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Plant Biostimulants: Importance of the Quality and Yield of Horticultural Crops and the Improvement of Plant Tolerance to Abiotic Stress—A Review

2019

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“…The Clery fruit quality was evaluated in terms of ripening, pre–harvest and post–harvest conditions [ 15 , 16 ], and the impact of different genotypes, fertilizers and harvesting date on fruit yield, sugars, phenolic compounds and anthocyanins content was evaluated. As stated by Tomić et al [ 15 ], if genotype–cultivar represents the determinant factor in fruit quality, ripening, pre– and post–harvest treatments, processing and storage deeply influence the phytocomplex modification and the change–related consequences; therefore, the aim of this work was to evaluate in which way processing modifies the strawberry quality.…”

Section: Introductionmentioning

confidence: 99%

Effects of Processing on Polyphenolic and Volatile Composition and Fruit Quality of Clery Strawberries

et al. 2020

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Strawberries belonging to cultivar Clery (Fragaria x ananassa (Duchesne ex Weston)), cultivated in central Italy were subjected to a multi-methodological experimental study. Fresh and defrosted strawberries were exposed to different processing methods, such as homogenization, thermal and microwave treatments. The homogenate samples were submitted to CIEL*a*b* color analysis and Head-Space GC/MS analysis to determine the impact of these procedures on phytochemical composition. Furthermore, the corresponding strawberry hydroalcoholic extracts were further analyzed by HPLC-DAD for secondary metabolites quantification and by means of spectrophotometric in vitro assays to evaluate their total phenolic and total flavonoid contents and antioxidant activity. These chemical investigations confirmed the richness in bioactive metabolites supporting the extraordinary healthy potential of this fruit as a food ingredient, as well as functional food, highlighting the strong influence of the processing steps which could negatively impact on the polyphenol composition. Despite a more brilliant red color and aroma preservation, non-pasteurized samples were characterized by a lower content of polyphenols and antioxidant activity with respect to pasteurized samples, as also suggested by the PCA analysis of the collected data.

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“…The past decade has evidenced an increased use of biostimulants in the farming sector in general and in intensive production systems, such as horticultural cropping systems, in particular . Apart from the evident goal for an increased yield through the use of biostimulants, their effects on product quality are equally important, and several reports have highlighted the improvement in quality of various horticultural crops, such as spinach , strawberry, and tomato . In the study of Colla et al ., the effect of biostimulants on tomato fruit quality was focused mainly on lycopene, total soluble solids, and minerals contents, with no significant effects being observed on total phenols and ascorbic acid content.…”

Section: Introductionmentioning

confidence: 99%

Bioactive properties of greenhouse‐cultivated green beans (Phaseolus vulgaris L.) under biostimulants and water‐stress effect

et al. 2019

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BACKGROUND The scarcity of irrigation water is severely affecting global crop production. In this context, biostimulants are increasingly used as alternatives means against abiotic stress conditions. In this study, phenolic compounds composition and bioactive properties of common bean (Phaseolus vulgaris L.) plants grown under water stress conditions and biostimulants application were investigated. RESULTS Sixteen individual phenolic compounds were detected in both pods and seeds with a notable difference in their compositional profile. A significant effect on phenolic compounds content and composition was also observed for the biostimulants tested. Regarding the antibacterial activity, pods of the second harvest and seed extracts showed significant efficacy against Bacillus cereus, especially in water‐stressed plants, where all biostimulant treatments were more effective than positive controls. Moreover, all biostimulant treatments for seed extracts of water‐stressed plants were more effective against Staphylococcus aureus compared with ampicillin, whereas streptomycin showed the best results. Extracts from pods of the second harvest from normally irrigated plants showed the best results against the fungi tested, except for Penicillium verrucosum var. cyclopium. Finally, no significant cytotoxic effects were detected. CONCLUSION In conclusion, the biostimulants tested increased total phenolic compounds content compared with control treatment, especially in pods of the first harvest and seeds of water‐stressed plants. Moreover, bioactive properties showed a varied response in regard to irrigation and biostimulant treatment. Therefore, biostimulants can be considered as a useful means towards increasing phenolic compounds content, and they may also affect the antimicrobial properties of pods and seeds extracts. © 2019 Society of Chemical Industry

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First fruit in season: seaweed extract and silicon advance organic strawberry (Fragaria×ananassa Duch.) fruit formation and yield

Cited by 47 publications

References 31 publications

Plant Biostimulants: Importance of the Quality and Yield of Horticultural Crops and the Improvement of Plant Tolerance to Abiotic Stress—A Review

Plant Biostimulants: Importance of the Quality and Yield of Horticultural Crops and the Improvement of Plant Tolerance to Abiotic Stress—A Review

Effects of Processing on Polyphenolic and Volatile Composition and Fruit Quality of Clery Strawberries

Bioactive properties of greenhouse‐cultivated green beans (Phaseolus vulgaris L.) under biostimulants and water‐stress effect

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