PHOSPHITE ON GROWTH AND FRUIT QUALITY IN STRAWBERRY
Phosphite (Phi) has beneficial effects in plants when it is supplied in sufficient quantity of P as phosphate. In this research, the effect was evaluated of the addition of P as Phi in different proportions (0, 20, 30, 40 and 50%) in the nutrient solution of Steiner at 50% during the vegetative stage and at 75% in the beginning of the fructification, on the dry matter of shoot, °Brix, total sugars and firmness of fruit in three maturity stages (S1: less of one-quarter colored ripeness; S2: fully red, but not overripe and S3: senescent fruits) of Festival strawberry. This experiment was carried out in a tunnel greenhouse using drip irrigation and tezontle (an inert red volcanic gravel) as substrate in a generalized randomized block design. Treatments did not affect dry matter of shoots. The addition of 20% of P as Phi increased the sugar concentration and °Brix of fruits of S1 and S2, respectively; however in the last case no differences were observed in comparison to the control. The highest firmness of fruits in S1 was observed in the control, while in fully red fruits (S3) the highest firmness of fruits was obtained in plants treated with 20% of P as Phi. Under sufficient level of P, there were no effects of Phi addition on dry matter weight of shoots but rather on parameters that determine fruit quality of strawberry, and the addition of 20% de P as Phi in the nutrient solution improves some characteristics related to fruit quality.
Estrada-Ortiz, E., Trejo-Téllez, L.I., Gómez-Merino, F.C., Núñez-Escobar , R. and Sandoval-Villa, M. (2012). PHOSPHITE ON GROWTH AND FRUIT QUALITY IN STRAWBERRY. Acta Hortic. 947, 277-282
Fragaria × ananassa, phosphite, growth, fruit quality