Resumo

MARTINEZ DE LA CRUZ, Simeón et al. Effect of the application of humic substances and rhizobacteria on raspberry fruits. Rev. Mex. Cienc. Agríc [online]. 2025, vol.16, n.1, e3191.  Epub 27-Maio-2025. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v16i1.3191.

Mexico is an important producer in the cultivation of raspberries (Rubus idaeus L.); nevertheless, intensive agriculture poses serious problems, such as the decrease in soil fertility due to the indiscriminate use of chemical fertilizers and pesticides, and biotechnological alternatives favorable to the environment are sought. This research aimed to evaluate the effect of a biostimulant with humic substances and rhizobacteria on agronomic and quality variables in raspberry fruits. The research was conducted in 2021 in a greenhouse of the Department of Horticulture at the Antonio Narro Autonomous Agrarian University in Saltillo, Coahuila, Mexico. The following treatments were used: 1) fulvic acids and mixture of microorganisms; 2) humic acids and Pseudomonas fluorescens; 3) fulvic acids and Azospirillum; 4) fulvic acids and Pseudomonas fluorescens; 5) mixture of humic acids and fulvic acids plus Azospirillum and the control, with two different doses: D1) humic and fulvic acids: 3 ml and 5 ml microorganism; D2) humic acid or fulvic acid 3.5 ml and 4 ml microorganism, with four replications per treatment. Plant height increased with AFyAzoz d1 by 24.3%, fruit weight was favored by AFyMM d2 by 37.8%, yield increased with AFyPF d2 by 78.2%, TSS with AFyMM d1 by 23%, vitamin C increased by 20% with the application of AFyPF d2. In the principal component analysis, there was a positive correlation between the number of fruits and plant height (r= 0.94**), yield and number of fruits (r= 0.91**). Biostimulants with rhizobacteria and humic substances are a biotechnological alternative to be applied to raspberry crops.

Palavras-chave : humic acids; fulvic acids; microorganisms; quality.

        · resumo em Espanhol     · texto em Espanhol | Inglês     · Inglês ( pdf ) | Espanhol ( pdf )