Effect of Innovative Sediment-Based Growing Media on Fruit Quality of Wild Strawberry (Fragaria vesca L.)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Growing Media Components, Plant Material and Cultivation
2.2. Leaf Sampling and Pigment Analysis
2.3. Fruit Sampling and Quality Assessment
2.3.1. Nutritional and Nutraceutical Analysis
Determination of Sugars
Total Soluble Solids (TSS)
Determination of Organic Acids
Determination of Organic Phenolics
Determination of 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Radical-Scavenging Activity
2.3.2. Elemental and Organic Contaminant Analyses
2.3.3. Sensory Evaluation
2.4. Data Analysis
3. Results
3.1. Leaf Pigment Analysis
3.2. Nutritional and Nutraceutical Analysis
3.3. Elemental and Organic Contaminant Analyses
3.4. Sensory Evaluation and Acceptance
3.5. Multi-Trait Approach
3.6. Correlation among Leaf Pigment, Fruit Quality and Substrate Parameters
4. Discussion
4.1. Leaf Pigment Analysis
4.2. Nutritional and Nutraceutical Analysis
4.3. Elemental and Organic Contaminant Analyses
4.4. Sensory Evaluation and Acceptance
4.5. Correlation among Leaf Pigment, Fruit Quality and Substrate Parameters
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Parameters | TS0 | TS50 | TS100 |
---|---|---|---|
Texture | n.a. | n.a. | Sandy/Loam |
Bulk density (g cm3) | 0.19 | 1.01 | 1.52 |
Porosity (%) | 95 | 89 | 76 |
Water capacity (%) | 81 | 76 | 64 |
Air capacity (%) | 14 | 13 | 11 |
Easily available water (%) | 42 | 29 | 20 |
pH | 5.6 | 7.8 | 8.6 |
EC (dS m−1) | 0.68 | 0.52 | 0.28 |
TN (%) | 0.63 | 0.15 | 0.09 |
TOC (%) | 7.96 | 3.52 | 1.34 |
TP (g Kg−1) | 0.30 | 0.40 | 0.38 |
NO3− (mg Kg−1) | 42.9 | 28.5 | 45.7 |
NH4+ (mg Kg−1) | 11.40 | 6.73 | 0.61 |
Minerals (g Kg−1) | |||
Pb | 0.02 | 0.04 | 0.05 |
Fe | 5.00 | 15.07 | 17.41 |
Cr | 0.01 | 0.04 | 0.05 |
Cu | 0.01 | 0.04 | 0.05 |
Zn | 0.02 | 0.16 | 0.17 |
Ni | 0.01 | 0.04 | 0.04 |
Mn | 0.18 | 0.28 | 0.28 |
Mg | 1.99 | 5.14 | 5.76 |
Cd | - | - | - |
K | 5.69 | 3.04 | 1.95 |
Ca | 4.82 | 25.73 | 24.04 |
Na | 1.32 | 1.48 | 1.35 |
Enzimatic activity (µmol/g−1 h−1) | |||
ß-Glucosidase | 132 | 91 | 90 |
Phophatase | 1446 | 476 | 147 |
Aryl Sulfatase | 0 | 40 | 70 |
Butyrate esterase | 114 | 412 | 574 |
Factor | Carotenoids (µg/mg FW) | Chl a (µg/mg FW) | Chl b (µg/mg FW) | Chl a + Chl b (µg/mg FW) | Chl a/Chl b (µg/mg FW) |
---|---|---|---|---|---|
GM | |||||
TS0 | 28.80 ± 3.1 a | 1.23 ± 0.19 ns | 0.58 ± 0.12 ns | 1.80 ± 0.26 ns | 2.20 ± 0.45 ns |
TS50 | 23.98 ± 2.7 a | 1.25 ± 0.11 ns | 0.57 ± 0.11 ns | 1.82 ± 0.16 ns | 2.27 ± 0.45 ns |
TS100 | 12.20 ± 2.8 b | 1.09 ± 0.20 ns | 0.71 ± 0.15 ns | 1.80 ± 0.27 ns | 1.68 ± 0.34 ns |
WR | |||||
WR1 | 19.60 ± 8.19 ns | 1.21 ± 0.10 ns | 0.67 ± 0.13 ns | 1.89 ± 0.20 ns | 1.96 ± 0.39 ns |
WR2 | 23.72 ± 9.50 ns | 1.17 ± 0.22 ns | 0.56 ± 0.09 ns | 1.73 ± 0.23 ns | 2.14 ± 0.43 ns |
GM × WR | |||||
TS0-WR1 | 28.11 ± 2.9 a | 1.24 ± 0.14 ns | 0.58 ± 0.13 ns | 1.82 ± 0.21 ns | 2.16 ± 0.36 ns |
TS0-WR2 | 29.49 ± 3.3 a | 1.22 ± 0.23 ns | 0.57 ± 0.12 ns | 1.79 ± 0.22 ns | 2.24 ± 0.28 ns |
TS50-WR1 | 18.95 ± 2.7 b | 1.19 ± 0.16 ns | 0.62 ± 0.14 ns | 1.81 ± 0.14 ns | 1.97 ± 0.44 ns |
TS50-WR2 | 29.01 ± 2.9 a | 1.32 ± 0.28 ns | 0.52 ± 0.10 ns | 1.84 ± 0.26 ns | 2.56 ± 0.58 ns |
TS100-WR1 | 11.75 ± 2.1 c | 1.22 ± 0.21 ns | 0.81 ± 0.23 ns | 2.03 ± 0.31 ns | 1.74 ± 0.38 ns |
TS100-WR2 | 12.65 ± 2.4 c | 0.97 ± 0.12 ns | 0.60 ± 0.09 ns | 1.56 ± 0.23 ns | 1.62 ± 0.39 ns |
Significance | |||||
GM | ** | ns | ns | ns | ns |
WR | ns | ns | ns | ns | ns |
GM × WR | ** | ns | ns | ns | ns |
Compound | TS0-WR1 | TS50-WR1 | TS100-WR1 | TS0-WR2 | TS50-WR2 | TS100-WR2 |
Sucrose (mg/100 g FW) | 3320 ± 380 b | 3422 ± 273 b | 4056 ± 321 a | 3421 ± 285 b | 3330 ± 301 b | 3730 ± 322 ab |
Glucose (mg/100 g FW) | 4440 ± 420 ab | 4234 ± 413 b | 5256 ± 498 a | 4542 ± 376 ab | 4302 ± 412 b | 4545 ± 477 ab |
Fructose (mg/100 g FW) | 4510 ± 314 a | 4443 ± 372 a | 5178 ± 503 a | 4476 ± 287 a | 4409 ± 442 a | 4430 ± 341 a |
TSS (°Brix) | 12.6 ± 0.6 bc | 12.4 ± 0.5 c | 16.0 ± 0.7 a | 12.7 ± 0.5 bc | 14.7 ± 0.4 b | 13.7 ± 0.6 b |
Ascorbic acid (mg/100 g FW) | 15 ± 1.0 c | 16 ± 0.9 bc | 30 ± 1.2 a | 16 ± 1.0 bc | 17 ± 0.9 b | 15 ± 1.0 c |
Malic acid (mg/100 g FW) | 320 ± 30 b | 250 ± 25 c | 490 ± 43 a | 250 ± 32 c | 270 ± 28 bc | 230 ± 27 c |
Citric acid (mg/100 g FW) | 1070 ± 90 c | 1070 ± 93 c | 2300 ± 98 a | 1140 ± 80 bc | 1210 ± 85 b | 1000 ± 87 c |
Factor | Calcium (mg/100 g FW) | Potassium (mg/100 g FW) | Magnesium (mg/100 g FW) | Iron (mg/kg FW) | Sodium (mg/100 g FW) | Manganese (mg/kg FW) | Total N (% DW) |
---|---|---|---|---|---|---|---|
GM | |||||||
TS0 | 36.2 a | 2140 a | 17.1 a | 2.71 a | 3.9 a | 7.64 a | 2.20 ns |
TS50 | 37.3 a | 2005 c | 17.0 a | 2.16 b | 3.6 b | 2.88 b | 2.10 ns |
TS100 | 30.1 b | 2075 b | 17.5 a | 2.06 b | 2.9 c | 2.93 b | 2.45 ns |
WR | |||||||
WR1 | 36.3 a | 2053 b | 17.0 b | 1.93 b | 3.8 a | 4.93 a | 2.18 ns |
WR2 | 32.4 b | 2093 a | 18.3 a | 2.70 a | 3.7 a | 4.03 b | 2.32 ns |
GM × WR | |||||||
TS0-WR1 | 38.4 a | 2190 a | 17.6 a | 1.96 c | 3.8 a | 8.86 a | 2.15 ns |
TS0-WR2 | 33.2 c | 2090 b | 17.6 a | 3.46 a | 3.9 a | 6.42 b | 2.25 ns |
TS50-WR1 | 38.2 a | 1870 d | 16.7 b | 1.96 c | 3.2 b | 2.79 d | 2.16 ns |
TS50-WR2 | 35.4 b | 2140 b | 17.7 a | 2.36 b | 3.9 a | 2.98 c | 2.05 ns |
TS100-WR1 | 32.4 c | 2100 b | 17.6 a | 1.86 c | 2.2 c | 3.15 c | 2.24 ns |
TS100-WR2 | 29.3 d | 2050 c | 17.6 a | 2.26 b | 3.4 b | 2.71 d | 2.65 ns |
Significance | |||||||
GM | ** | ** | * | ** | ** | ** | ns |
WR | ** | ** | ** | ** | ** | ** | ns |
GM × WR | ** | ** | ** | ** | ** | ** | ns |
Plant Variables | PC1 | PC2 |
---|---|---|
Color.Intensity | −0.246 | −0.143 |
Color.Hue | 0.145 | −0.322 * |
Color.Uniformity | 0.225 * | −0.217 * |
Smell.Fruity | −0.125 | 0.348 * |
Smell.Vanilla | 0.129 | 0.221 * |
Chewing.Consistency | −0.202 * | −0.268 * |
Taste.Astringency | −0.260 | 0.120 |
Flavor.Herbaceous | −0.277 * | −0.010 |
Flavor.Undergrowth | 0.027 | 0.388 * |
Flavor.Vanilla | 0.187 | −0.032 |
Taste.Sweetness | 0.267 * | 0.115 |
Overall.satisfaction | 0.176 | 0.304 * |
Chl.a | −0.156 | 0.076 |
Chl.b | 0.197 | −0.093 |
Chl.ab.sum | 0.005 | −0.002 |
Chl.ab.ratio | −0.215 | 0.109 |
Polyphenols | 0.009 | 0.183 |
DPPH | 0.194 | 0.148 |
Calcium | −0.215 * | 0.100 |
Iron | −0.098 | −0.129 |
Magnesium | 0.080 | 0.185 |
Manganese | −0.181 | −0.276 * |
Potassium | −0.032 | −0.186 |
Sodium | −0.250 | 0.001 |
Nitrogen | 0.174 | −0.121 |
Sucrose | 0.261 * | −0.086 |
Glucose | 0.199* | −0.181 |
TSS | 0.200 | 0.057 |
Citric.acid | 0.170 | −0.056 |
Perc. of variance | 44.17% | 22.38% |
Cum. Perc. of variance | 44.17% | 66.55% |
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Giordani, E.; Bini, L.; Bonetti, D.; Petrucci, W.A.; Masciandaro, G.; Chini, G.; Nin, S. Effect of Innovative Sediment-Based Growing Media on Fruit Quality of Wild Strawberry (Fragaria vesca L.). Sustainability 2023, 15, 7338. https://doi.org/10.3390/su15097338
Giordani E, Bini L, Bonetti D, Petrucci WA, Masciandaro G, Chini G, Nin S. Effect of Innovative Sediment-Based Growing Media on Fruit Quality of Wild Strawberry (Fragaria vesca L.). Sustainability. 2023; 15(9):7338. https://doi.org/10.3390/su15097338
Chicago/Turabian StyleGiordani, Edgardo, Lorenzo Bini, Daniele Bonetti, William Antonio Petrucci, Grazia Masciandaro, Giacomo Chini, and Stefania Nin. 2023. "Effect of Innovative Sediment-Based Growing Media on Fruit Quality of Wild Strawberry (Fragaria vesca L.)" Sustainability 15, no. 9: 7338. https://doi.org/10.3390/su15097338