Fertilization strategies as a tool to modify the organoleptic properties of raspberry (Rubus idaeus L.) fruits

The results of this work highlighted that the modification of the nutritional status of raspberries by adding either Si, B or NH4+ could be helpful in obtaining fruits with improved qualitative parameters. In particular, an increase in the sweetness index and firmness of fruits as well as an extension of the shelf-life could be beneficial for the attractiveness of consumer and also for the possibility of using fruits in the industrial transformations. Moreover, considering the role of Si and B in human health, the bio-fortification programs can become particularly interesting, thus opening the way for new market perspectives of these fruits in addition to the traditional ones.