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Turkish Journal of Agriculture and Forestry

Abstract

In this study, melatonin, plant growth promoting rhizobacteria (PGPR), and PGPR + melatonin were applied to the Festival and Kabarla strawberry varieties and the effects of these applications on fruit quality were investigated. The parameters of fruit weight, fruit width and length, soluble solids content (SSC), pH, titratable acidity (TA), phenolic compounds, organic acids, and vitamin C parameters were examined. The analysis shows that significantly better results were obtained in terms of fruit weight, fruit width, fruit length, and SSC values in all fruits treated with melatonin, PGPR, and PGPR + melatonin, although there was variation between the strawberry varieties. The Festival variety showed better results compared to the control fruits for the PGPR + melatonin application in terms of phenolic compounds and for the PGPR and PGPR + melatonin applications in terms of organic acids. The Kabarla variety showed significantly better results than the control fruits for the melatonin application in terms of phenolic compounds and for the PGPR application in terms of organic acids. The most common phenolic acid compound in the Festival strawberry was gallic acid, and ferulic acid was the most abundant phenolic acid compound in the Kabarla variety. Among the flavonoid compounds, catechin was the most abundant in both varieties. The most common organic acid compound found in both varieties was malic acid, followed by citric acid. It was concluded that applications of all three—melatonin, PGPR, and PGPR + melatonin—can be used as an advantageous option for the preservation of quality and biochemical parameters of strawberry fruit, depending on variety.

Author ORCID Identifier

AKGÜL TAŞ: 0000-0003-0249-6065

DOI

10.55730/1300-011X.3282

Keywords

Melatonin, phenolic compounds, plant growth promoting rhizobacteria, strawberry

First Page

501

Last Page

515

Publisher

The Scientific and Technological Research Council of Türkiye (TÜBİTAK)

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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