Journal
JOURNAL OF PLANT NUTRITION
Volume 39, Issue 13, Pages 1821-1829Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/01904167.2015.1088023
Keywords
Berries; color; nutrition; organic acids; quality
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A greenhouse experiment was conducted to evaluate the effects of foliarly-applied Humic Acid (HA) and Salicylic Acid (SA) on strawberry (Fragaria x Ananassa cv. Camarosa). On average, HA applications, regardless of concentration, increased overall yield, Soluble Solids Concentrations (SSC), Titratable Acidity (TA), vitamin C, red tone (a*), leaf potassium (K), phosphorus (P), calcium (Ca) and magnesium (Mg) while had no effect on pH and fruit luminosity (L*). In contrast, fruit from the untreated control tended to have higher Total Antioxidant Capacity (TAC) and SSC: TA ratio than HA-treated plants. Application of SA significantly increased yield, vitamin C, SSC, SSC: TA ratio, TAC, a*, leaf P and Ca while had no effect on TA, fruit size, L* and pH. In general, application of either HA at 25 mg L-1 or SA at 2 mM resulted in better strawberry performance than did other rates of these compounds.
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