Effect of rooting time, pot size and fertigation technique on strawberry plant architecture

Massetani, F.; Savini, G.; Neri, Davide

doi:10.3233/jbr-140083

Cited by 13 publications

(5 citation statements)

References 20 publications

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“…Consequently, temperature fluctuations within smaller pots may inhibit root respiration and growth, leading to increased microbial activity and ultimately hindering plant growth (Keever et al, 1986). The 'Elsanta' strawberry produced in 250 cm 3 pots showed greater vegetative growth and induced earlier flower differentiation compared to when these strawberries were produced in 150 cm 3 pots (Massetani et al, 2014). Likewise, the substrate volume increased from 1,800 to 2,500 cm 3 , and fruit production increased (Massetani et al, 2017).…”

Section: Related Characteristicsmentioning

confidence: 99%

Optimization of the Pot Volume and Substrate for Strawberry Cultivation in a Hydroponic System

Lee,

Cui,

Lee

et al. 2023

HST

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This study aimed to optimize the pot volume and substrate for strawberry pot cultivation through an analysis of strawberry growth and the composition of the drainage solution in a hydroponic cultivation system. Strawberry plants were cultivated for six months with various combinations of pot volumes (830 cm 3 and 1,140 cm 3 ) and substrates (commercial substrate, coir, and granular rockwool). On day 63 after transplantation, the growth of the strawberry plants was greatest when the plants were grown in pots with a volume of 830 cm 3 and with a commercial substrate. On day 182 after transplantation, growth was greatest when the plants were grown in pots with a volume of 830 cm 3 using a commercial substrate or coir, as well as in pots with a volume of 1,140 cm 3 using a commercial substrate. The drainage solution from the coir substrate exhibited a pH and electrical conductivity (EC) similar to those of the nutrient solution. The ion concentrations in the coir drainage solution were similar to those in the nutrient solution throughout the cultivation period. These results indicate that a pot volume of 830 cm 3 and coir are most suitable for approximately six months of strawberry pot cultivation. In pot cultivation, the establishment of an appropriate range of substrate volumes considering the cultivation period is crucial. An analysis of changes in the drainage solution influenced by the substrate composition and cultivation duration can enhance nutrient management, optimize resource utilization, and promote the reuse of nutrient solutions in hydroponic systems. These findings contribute to the development of sustainable and efficient approaches to strawberry pot cultivation, emphasizing the maximization of resource utilization while ensuring the attainment of high-quality yields.

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Section: Related Characteristicsmentioning

confidence: 99%

Optimization of the Pot Volume and Substrate for Strawberry Cultivation in a Hydroponic System

Lee,

Cui,

Lee

et al. 2023

HST

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“…It is well known that root zone restriction often represses the vegetative growth of plants through water and nutrient stress (Peterson et al, 1991;Goto et al, 2001). The decrease in pot size may also have restricted water and nutrient availability (Massetani et al, 2014).…”

Section: Experiments 2 Fasciation Development In Different-sized Plantsmentioning

confidence: 99%

Fasciation in Strawberry Floral Organs and Possible Implications for Floral Transition

et al. 2022

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Fasciation in strawberry is characterized by an enlarged and flattened receptacle, clustering of flowers, and altered inflorescence architecture. However, the developmental process of fasciated flowers remains obscure. In this study, the fasciation incidence and developmental process in the primary fruit and inflorescence architecture were evaluated and compared for the non-susceptible cultivars, 'Nyoho' and 'Sagahonoka' and one of the most susceptible cultivars, 'Ai-Berry'. The severity and frequency of flower and inflorescence fasciation was clearly greater in the vigorously growing large plants of 'Ai-Berry' compared to small plants and large plants of the other two cultivars. In 'Ai-Berry', the deformation of the large shoot apical meristem (SAM) into an oval shape was the initial symptom observed before and during floral transition. Such oval-shaped SAMs often differentiated two or more leaf primordia almost at the same time, which then developed into divided multiple vegetative SAMs before floral transition and linearly-fasciated SAMs during floral transition, respectively. The development of fasciation symptoms was observed after downregulation of FaTFL1. Although inflorescence or receptacle fasciation could be controlled when early and rapid floral induction was achieved by intermittent low-temperature treatment, severe fasciation was observed in lateflowered plants which were either not responsive or not subjected to this treatment. These results indicate that fasciation of floral organs may be triggered and develop during floral transition and that temperature fluctuations around boundary values between floral inhibition to induction may cause a half-finished or slowly processed floral transition and finally result in severe fasciation in vigorously growing 'Ai-Berry' plants.

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“…Strawberries (Fragaria × ananassa Duchesne) are grown in various regions of the world owing to their distinctive appearance and taste (Angelini, 2010). Globally, many studies have been conducted on various aspects of strawberry production, including breeding (Ariza et al, 2018;Takeuchi et al, 1999), cultivation method improvement (Martínez et al, 2013;Massetani et al, 2014), storage and distribution (Ayala-Zavala et al, 2004;Ikegaya, Ohba, et al, 2020), and other aspects. However, such studies require evaluation in terms of strawberry quality.…”

Section: Introductionmentioning

confidence: 99%

Composition of free sugars and organic acids in Japanese strawberry cultivars and their influence on the perception of sweetness and sourness

Ikegaya

2023

Journal of Food Science

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This study aimed to determine the extent of variations in the ratio of major free sugars to total sugars and major organic acids to total organic acids in strawberry juice with cultivar and harvest season and investigate whether these differences affect the perceived intensity of sweetness and sourness. Eight Japanese strawberry cultivars were simultaneously grown and harvested in different seasons for sugar and organic acid content analyses. In addition, simulated strawberry juices, containing equal total amounts of sugars and organic acids but in different ratios, were prepared based on their analytical values. The perceived intensities of sweetness and sourness of the juices were subjected to sensory evaluation. The results showed a wide range of sucrose compositions, ranging from almost zero to the highest ratio of 36.7% to total sugar. Glucose and fructose were present in approximately equal amounts, with a slight inclination toward more fructose. For organic acids, the highest ratio of citric acid was 87.6%, the lowest was approximately 60.1%, and the remainder comprised malic acid. The results of the sensory evaluation using simulated strawberry juice indicated that sweetness and sourness were significantly more pronounced as the ratio of sucrose to total sugar and the ratio of malic acid to total organic acid increased, respectively. These results suggest that it is essential to consider not only total soluble solids and titratable acidity but also the composition of the sugars and organic acids comprising them when evaluating strawberry taste.Practical ApplicationTotal soluble solids and titratable acidity have been used to evaluate strawberry taste; however, how the composition and ratios of the sugars and organic acids that comprise them affect the taste is unclear. This study revealed that, for sugars, an increase in the proportion of sucrose resulted in a stronger perception of sweetness, and for organic acids, an increase in the proportion of malic acid resulted in a stronger perception of sourness. These findings are expected to be useful in future studies evaluating strawberry taste and palatability.

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Effect of rooting time, pot size and fertigation technique on strawberry plant architecture

Cited by 13 publications

References 20 publications

Optimization of the Pot Volume and Substrate for Strawberry Cultivation in a Hydroponic System

Optimization of the Pot Volume and Substrate for Strawberry Cultivation in a Hydroponic System

Fasciation in Strawberry Floral Organs and Possible Implications for Floral Transition

Composition of free sugars and organic acids in Japanese strawberry cultivars and their influence on the perception of sweetness and sourness

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