Salinity is an important environmental stressor in arid, semi-arid, and coastal regions, primarily due to poor drainage, excessive fertilization, and proximity to the sea. Treating plants with exogenous organic acids may enhance their ability to survive under stressful conditions. In the present experiment, the effects of oxalic acid (OA) on strawberry plant growth and fruit quality were studied under salinity conditions. Day-neutral 'Albion' strawberry cultivar strawberry plants were planted in pots and 1 month after planting, salinity (35 mM Sodium chloride) and OA treatments (2.5, 5, 10 and 20 mM) were carried out. The plants were evaluated 60 days after the treatment's initiation. OA treatments decreased the electrical conductivity (EC) value of the soil under salinity. Salinity stress decreased root:shoot dry weight and the relative growth rate of plant biomass. OA treatments improved leaf cortical cell expansion and xylem conduit diameter under salinity conditions. L-ascorbic acid and malic acid increased with OA treatments. The study revealed that a 10-mM dose of OA was more effective than the other doses, indicating reduced salt stress damage. The results demonstrate that OA can be effectively used in strawberry cultivation under saline conditions.

Strawberry, a globally popular crop whose fruit are known for their taste and health benefits, were used to evaluate the effects of polyethylene microplastics (PE-MPs) on plant physiology and fruit quality. Plants were grown in 2-L pots with natural soil mixed with PE-MPs at two concentrations (0.2% and 0.02%; w/w) and sizes (13 35 and 125 mu m). Plant physiological responses, root histochemical and anatomical analyses as well as fruit biometric and quality features were conducted. Plants subjected to 13 35 mu m/0.2% PE-MPs exhibited the most severe effects in terms of CO2 assimilation due to stomatal limitations, along with the highest level of oxidative stress in roots. Though no differences were observed in plant biomass, the impact on fruit quality traits was severe in 13 35 mu m/0.2% MPs treatment resulting in a drop in fruit weight (-42%), soluble solid (-10%) and anthocyanin contents (-25%). The smallest sized PE-MPs, adsorbed on the root surface, impaired plant water status by damaging the radical apparatus, which finally resulted in alteration of plant physiology and fruit quality. Further research is required to determine if these alterations also occur with other MPs and to understand more deeply the MPs influence on fruit physio-chemistry.