Improving Yield and Antioxidant Properties of Strawberries by Utilizing Microbes and Natural Products

Consumption of strawberry has gone up worldwide due to its proven health benefits. Strawberry growers are using synthetic fertilizers and pest management products to maximize yield. This situation posed a risk by affecting sustainability of strawberry production and tainting reputation of a healthy fruit by placing it in the list of dirty dozen due to pesticide residues on fruit. Alternative approaches for increasing yield and pest management of strawberry to minimize environmental and health hazards are possible. Recent studies on alternative natural products (e.g., chitosan) and beneficial microbes (e.g., Bacillus, Paraburkholderia, etc.) indicated that growth, yield, and fruit quality enhancement are supported by these products and may help in sustainable strawberry production. This chapter reviews and updates our knowledge on the health benefit of strawberry and research findings on the use of natural products and probiotic bacteria for yield and quality improvement in strawberry