Enhancing mineral uptake and antioxidant enzymes activity of kiwifruit via foliar application of brown macroalga extract

The application of natural organic compounds without harmful environmental effects in the production of horticultural and agricultural products is considered as a new method to reduce waste before and after harvesting, increase the storage life and maintain antioxidant activity in developed agriculture. As regards, this study investigated the impact of foliar applications of brown macroalga extract on antioxidant enzyme activity and mineral uptake in 'Hayward' kiwifruits.

Four treatment levels of brown macroalga extract (0, 1, 2, and 3 g/L) were applied at three distinct phases, occurring 110, 125, and 140 days after full bloom. Fruit samples were stored at 1±0.5°C with 95% relative humidity for 90 days, with measurements taken every 30 days.

Results revealed that the 3 g/L extract treatment significantly increased the uptake of calcium (47.82 %), nitrogen (20.52 %), potassium (12.06 %), phosphorus (19.81 %), and iron (25.77 %) compared to the control. The extract demonstrated a substantial effect on all recorded traits. Among the applied treatments, 3 g/L of brown macroalga extract concentration had the best effect in reducing electrolyte leakage (25.10%), malondialdehyde accumulation (96.73%), hydrogen peroxide content (54.54%) and increasing activities of antioxidant enzymes including superoxide dismutase (50.42%), catalase (84.90%), ascorbate peroxidase (79.02%), and peroxidase (49.40%) compared to the control in 90 days of storage.

Research limitations: 

No limitations were found.

Originality/Value: 

The results suggest that the 3 g/L brown macroalga extract concentration holds promise for enhancing the quality of 'Hayward' kiwifruits.