A biostimulant complex comprising molasses, Aloe vera extract, and fish-hydrolysate enhances yield, aroma, and functional food value of strawberry fruit

Strawberry is a popular functional food due to the presence of antioxidant and anti-inflammatory phytochemicals. Enhancing this functional food value is an opportunity to improve consumer health, but strategies to do so cannot compromise yield or organoleptic properties, which are highest priorities for farmers and consumer, respectively. One promising strategy is the supplementation of fertiliser regimens with biostimulants, which are non-nutritive substances associated with species-specific improvements to crop growth, yield, and quality. Accordingly, the impacts of a biostimulant complex (BC) containing molasses, Aloe vera extract, and fish-hydrolysate is characterised herein for its potential to impact strawberry growth, yield, quality, and functional food value. Results indicated that BC treatment significantly increased (p < 0.05) plant biomass and canopy area (growth), total fruit count and weight per plant (yield), fruit aroma and colour (quality), and antioxidant potential (functional food value). The results presented highlight the potential utility of biostimulants to the strawberry sphere, providing a strategy to enhance the fruit to the benefit of both farmers and consumers.