Effects Induced by the Agricultural Application of Probiotics on Antioxidant Potential of Strawberries

With the recent rapid development of the functional food sector, agriculture is looking for alternatives to improve the quality of food grown by limiting chemical fertilizers. This study evaluated the effects of two commercial plant probiotics, ProbioHumus and NaturGel, on the growth and quality of strawberry fruits. Strawberry plants were sprayed with microbial probiotics twice a year: after harvesting at the beginning of dormancy and at the stage of leaf development. Spray applications of ProbioHumus, NaturGel, and NaturGel + ProbioHumus in the organic farm fields significantly increased the fresh fruit weight up to 42%, 35%, and 37%, respectively, compared to the non-treated control. An increase in the weight of fresh strawberry fruits may be associated with an increase in dry matter accumulation. The probiotics had a positive effect on the total content of phenols, anthocyanins, and especially ascorbic acid in strawberry fruits. The increase in ascorbic acid in strawberry fruits was up to 97% compared to the non-treated control. The fruits from plants inoculated with probiotics showed significantly higher antioxidant activity. In summary, ProbioHumus and NaturGel are effective tools for improving the quality of strawberries and can be exploited in sustainable agriculture as a tool for adding value to functional food