Calcium Uptake Inversely Tied to Strawberry Soaking
Water soaking, a condition that compromises the texture and appearance of strawberries, has long posed a challenge in commercial production. The new findings suggest that increased calcium absorption by the fruit may play a protective role against this disorder. Calcium is known to strengthen cell walls and regulate water movement within plant tissues, which could explain its role in mitigating the risk of water soaking.
Strawberries are highly perishable due to their thin skin and soft flesh. Like many fruits, their quality and shelf life can be improved by higher calcium (Ca) content. Although not a true fruit botanically, strawberries also benefit from Ca, which has been shown to reduce water soaking (WS)-a disorder that harms fruit quality by shortening shelf life, damaging appearance, and promoting rot.
This discovery could influence future agricultural practices, particularly in optimizing fertilization and irrigation strategies to enhance fruit resilience. As growers look for sustainable ways to reduce crop losses and maintain high-quality yields, understanding the delicate balance between mineral nutrition and fruit physiology is crucial.
The study highlights the potential for calcium-focused interventions to improve strawberry quality, paving the way for further research and refinement of best practices in berry cultivation.
Dr. Knoche is a professor of Horticulture at the Leibniz University of Hannover, Germany. He teaches and conducts research in fruit science. His research focuses on fruit surface disorders in a wide range of fruit crops including sweet cherry, apple, strawberry, grape, banana and mango.
The full article can be found on the Journal of the American Society for Horticultural Science electronic journal website at: https://doi.org/10.21273/JASHS05471-25
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