A later-stage programme that separates root-zone system suitability, nutrient strength, N×K interaction, fruit chemistry and sensory quality.
Why strawberry is phase two
Strawberry requires a longer cycle, flowering and fruit set, stronger root-zone oxygen control, pollination management and post-harvest standardisation. A 2025 system comparison found the tested substrate system outperformed the tested water-culture systems, so the FlavoRotor root zone must be validated before flavour treatment claims.
Two different literature anchors
| Anchor | pH / EC | Correct interpretation |
|---|---|---|
| system comparison | pH 5.5–6.5; EC 0.75–1.25 mS/cm | operating range used in that multi-system study, not a taste optimum |
| Kuemsil nutrient strength | 1/3: pH 6.2, EC 1.1; 1/2: 6.0, 1.5; 2/3: 5.9, 1.9; full: 5.8, 2.5 | exact treatment combinations for cultivar Kuemsil and that formulation/system |
reported the two-thirds treatment as the best compromise for the tested Kuemsil crop, but that result is not universal.
Programme sequence
- Validate survival, flowering, fruit set and root-zone oxygen under one conservative recipe.
- Compare root support/medium configurations before nutrient-strength optimisation.
- Test nutrient strength in one named cultivar.
- Run an N×K factorial only after stable baseline production.
- Measure yield, °Brix, titratable acidity, firmness, volatiles and blinded sensory profile together.
supports the N×K interaction design; supports combining volatile, quality and sensory analysis across cultivars.
Strawberry yield and soluble solids under N and K treatments
Published main-factor means; point details retain concentration, yield, °Brix and firmness.
Values
| Series | Value | Note |
|---|---|---|
| NO₃⁻–N 9 mol·m⁻³ | Yield 89.3 g · 10.5 °Brix | Fruit firmness 2.99 N. |
| NO₃⁻–N 12 mol·m⁻³ | Yield 108 g · 10.0 °Brix | Fruit firmness 3.34 N. |
| NO₃⁻–N 15 mol·m⁻³ | Yield 111 g · 9.51 °Brix | Fruit firmness 3.56 N. |
| K⁺ 5 mol·m⁻³ | Yield 90.8 g · 9.30 °Brix | Fruit firmness 3.04 N. |
| K⁺ 7 mol·m⁻³ | Yield 102 g · 9.69 °Brix | Fruit firmness 3.56 N. |
| K⁺ 9 mol·m⁻³ | Yield 103 g · 9.73 °Brix | Fruit firmness 3.38 N. |
| K⁺ 11 mol·m⁻³ | Yield 114 g · 10.6 °Brix | Fruit firmness 3.31 N. |
Preciado-Rangel et al. (2020), Plants, 9(4), 441, Table 1, PDF p. 2. Values transcribed without interpolation.
Strawberry fruit quality by nutrient-solution strength
Treatment means are shown in their original units.
g·plant⁻¹ Soluble solids
°Brix Firmness
N/Ø3 Titratable acidity
%
Values
| Series | Value | Note |
|---|---|---|
| ⅓-strength solution | 248.9 g·plant⁻¹ · 11.51 °Brix | Firmness 2.24 N/Ø3; titratable acidity 0.56%. |
| ½-strength solution | 268.4 g·plant⁻¹ · 12.55 °Brix | Firmness 2.27 N/Ø3; titratable acidity 0.58%. |
| ⅔-strength solution | 278.0 g·plant⁻¹ · 12.55 °Brix | Firmness 2.53 N/Ø3; titratable acidity 0.59%. |
| Full-strength solution | 243.9 g·plant⁻¹ · 12.07 °Brix | Firmness 2.33 N/Ø3; titratable acidity 0.64%. |
Zebro et al. (2025), Frontiers in Plant Science, 16, 1685755, Table 5, PDF p. 7. Values transcribed without interpolation.