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Strawberry's "Three Measures" to Increase Production and Sweeten
Strawberries are a nutrient-dense fruit, packed with various active compounds. They contain about 100 mg of vitamin C per 100 grams of fresh fruit, which is higher than apples and grapes. The flesh is rich in sugars, proteins, organic acids, and pectin, making them both delicious and beneficial for health. Additionally, strawberries are a good source of vitamins B1, B2, C, and PP, as well as essential minerals like calcium, phosphorus, iron, potassium, zinc, chromium, and other trace elements. They also provide important components such as cellulose, iron, potassium, vitamin C, and flavonoids—substances that contribute significantly to their quality.
To enhance the quality of strawberries, it's essential to implement effective agricultural practices. Here are three key measures:
(1) Use of Organic Fertilizers: Organic fertilizers supply essential nutrients like nitrogen, phosphorus, potassium, calcium, magnesium, sulfur, and other micronutrients that chemical fertilizers may not fully provide. However, it's crucial to properly compost the organic material before application. Using a starter like goldfish can help speed up the fermentation process, introducing beneficial microorganisms such as bacteria, yeast, and actinomycetes that improve soil health and nutrient availability.
(2) Balanced Application of Phosphorus and Potassium: A deficiency in phosphorus can lead to poor plant growth, smaller leaves, flowers, and fruits, while potassium deficiency often results in dull fruit color. Applying an appropriate amount of phosphorus, potassium, and boron can greatly improve sweetness and increase yield, enhancing both the flavor and appearance of the berries.
(3) Utilizing Natural Sweetening Agents: The use of sweeteners, especially those based on advanced bioengineering technology from Japan, has proven highly effective. These products are specifically developed for fruits like strawberries, grapes, peaches, watermelons, tomatoes, pears, apples, apricots, plums, jujubes, and melons. They help improve taste, color, and overall quality without the negative effects associated with traditional hormones or growth regulators. This innovative approach ensures better results and healthier produce.