A new biofertilizer improves the nutritional properties of strawberries
A new biofertilizer improves the nutritional properties of strawberries
The Interacciones Planta-Microorganismo research group of the Department of Microbiology and Genetics of the University of Salamanca (Spain) has developed a new biofertilizer that improves the production of strawberries, achieving a fruit of a greater caliber and improving its nutritional properties, by increasing the content in vitamin C and antioxidants, such as anthocyanins.
The biofertilizer incorporates bacteria of the genera Phyllobacterium and Rhizobium, according to the results published by researchers in the prestigious scientific journal Food Research International, and has already proven its effectiveness in field experiments carried out in greenhouses in the province of Huelva, which brings together the largest part of the Spanish production of strawberries.
"We carry out a process of selection of bacteria from other plants and different environmental conditions than strawberries usually have," Raúl Rivas González, member of the research team, told DiCYT. After choosing microorganisms that did not present problems for human health, they analyzed their ability to interact with the plant in question, their possibilities to promote plant growth and, finally, if they could improve the properties of the final product.
The group has extensive experience in the study of beneficial bacteria for crops. In fact, they have achieved good results in other products of great commercial interest, such as spinach. "Each case has its particularities, since microorganisms behave differently with each plant. In addition, this time we were especially interested in improving the nutritional content, based on the fact that red fruits are already very attractive for their content in vitamins and antioxidants, "he says.
Invernaderos de Huelva in which the tests have been carried out. (Photo: Raúl Rivas)
This objective was fulfilled, especially when increasing the content of anthocyanins, pigments responsible for the characteristic red color of this fruit and that provide numerous health benefits. For example, they are related to "the prevention of cardiovascular diseases, obesity and diabetes".
Being an applied project, which has already given results in the usual cultivation conditions, researchers have been able to quickly transfer the results of their research, reaching an agreement with a company for its exploitation. From now on it will be this company that has in their hands put a product in the market useful for farmers.
In general, the development of biofertilizers is fundamental for the future of agriculture, since legislation tends to force the substitution of conventional fertilizers with less polluting formulas. For producers, there is no significant difference, since they will be able to apply this type of product in a similar way in their crops, but the result will improve production and be more respectful with the environment. (Source: José Pichel Andrés / DICYT)
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