Effect of bio-fertilizers and bio-stimulants on quality parameters of strawberry
DOI:
https://doi.org/10.24154/jhs.v21i1.4408Keywords:
Biofertilizer, biostimulant, quality, strawberry, sustainabilityAbstract
Strawberry (Fragaria x ananassa Duch.) is a highly valuable fruit crop known for its flavor, nutritional profile, and antioxidant properties. This study investigated various biofertilizers and organic formulations impacted on the fruit quality and post-harvest shelf life of strawberries. Utilizing 12-month-old runners grown in raised beds, the experiment evaluated 10 treatment combinations alongside a control group, testing Amrit Pani, Jivamrit, Panchagavya, Azotobacter, and phosphorus-solubilising bacteria (PSB) either alone or combined. The results demonstrated substantial differences in fruit quality across the treatments. Notably, the combined application of Jivamrit, PSB, and Azotobacter yielded the best performance, achieving the highest total soluble solids (12.34 °Brix), juice content (58.79%), and ascorbic acid concentration (57.02 mg/100 g). This specific combination also minimised titratable acidity (1.04%), maximized the TSS-to-acidity ratio (12.07) and significantly extended shelf life to 2.78 days (compared to just 1.22 days in the control). While the control group retained the highest pulp content (51.02%), the Jivamrit + PSB + Azotobacter matrix stands out as a highly effective and sustainable nutrient management strategy for strawberry production.
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