Influence of Organic Nutrition Regime on Biochemical and Bioactive Compounds in Strawberry

Background: Strawberries (Fragaria × ananassa) are prized worldwide for their unique flavor highly rich nutritional profile, containing various bioactive compounds with potential health benefits. As consumer demand for organic produce rises, there is growing interest in understanding how organic cultivation practices affect strawberry quality and composition. While organic farming is associated with environmental benefits, its impact on fruit quality and nutritional content remains a subject of ongoing research. Methods: This study advocated the effect of various organic source combinations on biochemical and bioactive compounds in strawberry cv. Flavia. Field trials were carried out over two cultivation seasons (2022-2024) at Lovely Professional University, using different organic inputs including vermicompost, neem cake, biochar, vesicular arbuscular mycorrhiza (VAM), Panchgavya and Amritpani. The experiment employed randomized block design (RBD) including ten treatments and three replicates. Strawberry fruits were assessed for different bioactive compounds such as total soluble solids (TSS), titratable acidity (TA), sugars, vitamin C, total phenolics, flavonoids, anthocyanins and antioxidant capacity. Result: Results showed that a balanced combination of organic amendments at 60% RDF through vermicompost (90 g/m2) + neem cake (45 g/m2) + biochar (800 g/m2) + Panchgavya (50 ml/plant) + VAM (50 ml/plant) (T9) significantly enhanced fruit quality parameters compared to control. T9 exhibited the highest TSS (8.4oBrix), TSS/TA ratio (15.07), total sugars (8.21%), vitamin C (58.03 mg/100 g), total phenolics (268.57 mg GAE/100 g), total flavonoids (187.28 mg QE/100 g), total anthocyanins (50.37 mg/100 g) and total antioxidant capacity (82.99%).