Mockevičiūtė Rima, Jurkonienė Sigita, Gavelienė Virgilija, Jankovska-Bortkevič Elžbieta, Šocik Božena, Armalytė Gabija, Budrys Rimas
Nature Research Centre, Institute of Botany, Laboratory of Plant Physiology, Akademijos Street 2, LT-08412 Vilnius, Lithuania.
Baltic Probiotics, Bakery, Rucavas Parish, LV-3477 South Kurzeme Region, Latvia.
Plants (Basel). 2022 Mar 21;11(6):831. doi: 10.3390/plants11060831.
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.
随着功能食品行业最近的快速发展，农业正在寻找替代方法，通过限制化肥使用来提高种植食品的质量。本研究评估了两种商业植物益生菌ProbioHumus和NaturGel对草莓果实生长和品质的影响。草莓植株每年用微生物益生菌喷洒两次：在休眠开始时收获后以及叶片发育阶段。在有机农田中，ProbioHumus、NaturGel和NaturGel + ProbioHumus的喷雾处理与未处理的对照相比，分别显著提高了鲜果重量达42%、35%和37%。新鲜草莓果实重量的增加可能与干物质积累的增加有关。益生菌对草莓果实中的酚类、花青素尤其是抗坏血酸的总含量有积极影响。与未处理的对照相比，草莓果实中抗坏血酸的增加高达97%。接种益生菌的植株所结的果实显示出显著更高的抗氧化活性。总之，ProbioHumus和NaturGel是提高草莓品质的有效工具，可在可持续农业中作为增加功能食品附加值的工具加以利用。
