Role of Biostimulants in Advancing Sustainable Vegetable Cultivation

The pressure to produce more vegetables due to growing needs across the world is also indicative of the need to use sustainable production methods that can result in improved production with limited effects on the environment. The answer lies in the use of biostimulants, substances which stimulate growth and development of plants. They cause a positive effect on crop yields through promoting root growth and nutrient uptake, crop quality through enhancing levels of nutrients and antioxidants, decreasing dependency on chemical fertiliser and pesticide usage, and increasing the resistance of crops to adverse external conditions. In this review, the authors examine the different forms of biostimulants, i.e., plant growth-promoting rhizobacteria (PGPR), seaweed extracts, amino acids, and humic acids, and application strategies, i.e., foliar spray, soil-application, and seed treatment. It also points out a future of biostimulants in promoting sustainable vegetable production. With sustainable agriculture being eminent, the use of biostimulants is expected to keep growing as more research is carried out and the use of technology is enhanced. Biostimulants combined with other potential technological advancements in agriculture possess great potential of realising sustainable and effective vegetable agriculture. More studies are needed and its large-scale use is vital in capturing the potential of biostimulants in sustaining vegetable farming.