Summary
This field trial in Portugal examined whether inoculation with three bacterial strains could improve the yield, sensory properties and nutritional quality of blueberries across two cultivars. Paenibacillus sp. VMFR46 achieved the highest yield increases (71–80%), whilst all biofortified treatments enhanced fruit maturity, colour development and polyphenolic concentrations, with some compounds appearing exclusively in biofortified fruits. The results suggest bacterial biofortification may offer a practical means to improve both commercial and nutritional characteristics of blueberry production.
Regional applicability
The study was conducted in Portugal under temperate European conditions that broadly align with United Kingdom climate and horticultural practice. Findings on bacterial inoculant efficacy and polyphenolic enhancement are likely transferable to UK blueberry production, though cultivar-specific responses (Legacy vs. Duke showed differential maturity improvements) and site-specific soil conditions may influence outcomes. Further validation in UK conditions would strengthen applicability to commercial growers.
Key measures
Total production (%), Brix degree, maturity index (%), CIEL*a*b* colour index, polyphenolic compound concentration and profile (including myricetin aglycone and myricetin derivatives)
Outcomes reported
The study measured the effects of three bacterial strains (Rhizobium, Paenibacillus and Lactiplantibacillus) on blueberry yield, organoleptic quality (Brix degree, maturity index, colour), and polyphenolic compound concentration and profile. Outcomes included yield increases, improvements in fruit maturity and colour metrics, and changes in polyphenolic composition including appearance of novel compounds exclusive to biofortified fruits.
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