Evaluation of Means to Increase the Content of Bioactive Phenolic Compounds in Soft Fruits

Phenolic compounds form a large group of plant secondary metabolites with many functions related to the acclimation and adaptation of plants to a changing environment and to the interaction with other organisms. Interestingly, numerous studies have shown the positive influence of phenolic compounds on human health, and a higher intake is beneficial. Thus, phenolic compounds can be considered as an important quality factor in soft fruits. In this study the potential of different cultivation practices to increase the content of phenolic compounds in red raspberry (Rubus idaeus), strawberry (Fragaria x ananassa) and black currant (Ribes nigrum) was evaluated. The study shows that several possible ways exist to enhance the content of phenolic compounds in crop plants including the choice of cultivar, fertilization, mulching, light and temperature. However, as different methods have different shortcomings, they should be thoroughly evaluated before their application in practice.