The influence of different fertigation levels on the functional quality characteristics of three different strawberry (Fragaria × ananassa Duch.) varieties cultivated under protected conditions

Abstract

The strawberry, a member of the Rosaceae family, is one of the most significant fruit crops due to its widespread cultivation and the high appreciation it garners for its distinctive aroma, bright red colour, juicy texture and delightful sweetness. A field study was conducted during 2021-2022 to assess “the influence of different fertigation levels on the functional quality characteristics of 3different strawberry (Fragaria ×ananassaDuch.) varieties cultivated under protected conditions”. The study employed a Factorial Randomized Complete Block Design, encompassing 12 treatment combinations, replicated3times.The application of 100% RDF of NPK significantlyimpacted the functional quality characteristics of strawberries. The findings indicate that the highest values for total soluble solids (11.00 ºBrix), total sugars (7.70%), reducing sugars (5.40%), non-reducing sugars (2.31%), TSS: acidity ratio (14.28), juice content (45.32%), fruit pH (3.79%), antioxidants (0.19%), phenols (1.20%), fruit volume (12.89 cm3), fruit firmness (1.68 kg/cm2), specific gravity (1.04 g/cc)and shelf life (2.24 days) were observed under the fertigation level F3 (100% RDF of NPK).Additionally, minimum acidity (0.77%) and minimum physiological loss in weight (5.36 g) were also recorded at this fertigation level. The aim of this study is to enhance fruit production, increase yields and extend the shelf life of strawberries. By exploring factors such as fertigation levels and cultivars, this study provides valuable insights that promote sustainable and efficient practices. These findings hold promise for shaping the future of strawberry cultivation, facilitating increased yields and prolonged preservation.