Exploring the Role of Biostimulants in Sweet Cherry ( Prunus avium L.) Fruit Quality Traits

Sílvia Afonso (), Ivo Oliveira, Carlos Ribeiro, Alice Vilela, Anne S. Meyer and Berta Gonçalves
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Sílvia Afonso: Centre for the Research and Technology for Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-food Production, Inov4Agro, Department of Biology, University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
Ivo Oliveira: Centre for the Research and Technology for Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-food Production, Inov4Agro, Department of Biology, University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
Carlos Ribeiro: Centre for the Research and Technology for Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-food Production, Inov4Agro, Department of Agronomy, University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
Alice Vilela: Chemistry Research Centre, CQ-VR, Department of Agronomy, University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
Anne S. Meyer: Department of Biotechnology and Biomedicine, Technical University of Denmark, DTU Building 221, 2800 Kongens Lyngby, Denmark
Berta Gonçalves: Centre for the Research and Technology for Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-food Production, Inov4Agro, Department of Biology, University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal

Agriculture, 2024, vol. 14, issue 9, 1-16

Abstract: Sweet cherries are among consumers’ preferred fresh fruits, known for their attractive organoleptic properties and high nutritional value. Agronomical practices, which are now shifting to more environmentally sustainable options, can influence several key quality traits of sweet cherries. In this context, reducing conventional agrochemicals and increasing the application of preharvest biostimulants has emerged as an innovative strategy. This approach can not only enhance cherry production and quality but also ensure the economic and environmental sustainability of the cherry supply chain. Hence, this work is aimed at studying the effect of the application of two concentrations of glycine betaine (GB) and Ecklonia maxima-based (EM) biostimulants, and their combination, in two cultivars of sweet cherry: the early-maturing ‘Early Bigi’ and the late-maturing ‘Lapins’, both grafted onto SL-64 rootstock. Evaluated parameters included fruit weight and dimensions, color, firmness, total soluble solids (TSS), titratable acidity (TA), phenolic and anthocyanin contents, and sensory profile. Key findings highlight that, with a few exceptions, biostimulant treatments had a positive impact on the studied parameters, although the responses varied between cultivars. For instance, fruit size increased by 13.41% in ‘Early Bigi’ and 47.20% in ‘Lapins’. Additionally, reduced color values, coupled with higher TSS/TA ratios, indicate advanced fruit maturation, which could allow for an earlier harvest. The total phenolic content rose by 56.88% in ‘Early Bigi’ and 30.24% in ‘Lapins’, while anthocyanin levels surged by 88.28% and 36.10%, respectively. Fruit firmness also improved following biostimulant application. Sensory analysis further revealed enhancements in key descriptors such as “overall aspect”, “firmness”, and “cherry flavor”, underscoring the beneficial effects of these treatments. These combined results indicate that the preharvest application of glycine betaine or Ecklonia maxima -based (EM) biostimulants significantly improves key quality traits of sweet cherries. This approach offers benefits not only from a commercial perspective but also for the sweet cherry supply chain sustainability by reducing the application of chemical-based products and replacing them with ecofriendly substances while enhancing the quality of the fruit.

Keywords: chemical attributes; glycine betaine; fruit quality; fruit skin color; seaweed Ecklonia maxima -based extract; sensory evaluation; sustainable agriculture; texture (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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