The aim of the research was to evaluate various fertilisation programs in increasing plant resistance to abiotic stress such as drought. It was tested whether the algal biostimulator provides the same tolerance to drought stress in highbush blueberry plants as regular fertilisers without biostimulation. The research was conducted in 2022 in a greenhouse in controlled drought conditions. Three-year-old highbush blueberry bushes (12 pieces) were used in the experiment. Highbush blueberry bushes (Vaccinium corymbosum) 'Brigitta Blue' cultivars were planted in plastic pots with a capacity of 10 dm3 containing an acidic substrate and placed in a greenhouse. Controlled lighting conditions were maintained using sodium lamps and a temperature of 25°C/20°C day/night. The substrate in pots was maintained at 80% of field water capacity by manual watering and weekly supply of nutrient solution for 5 weeks until water deficit occurred. Half of the plants were sprayed weekly with a biostimulant based on seaweed extract. Seven days after the third application of the product, half of the untreated and treated plants were subjected to water deficit stress by restricting water supply to 40% of field capacity. The tested biostimulator impacted on stimulating the activity of antioxidant enzymes but had no effect on the chlorophyll content in the leaves or the concentration of nutrients in the leaves. The effect of marine algae products on the yield quantity and high quality is related among other to bioactiv substances witch helps to prevent drought stress.

Cholesterol-derived bile acids (BAs) affect numerous physiological functions such as glucose homeostasis, lipid metabolism and absorption, intestinal inflammation and immunity, as well as intestinal microbiota diversity. Diet influences the composition of the BA pool. The present study analyzes the impact of a dietary supplementation with a freeze-dried blueberry powder (BBP) on the fecal BA pool composition. The diet of 11 men and 13 women at risk for metabolic syndrome was supplemented with 50g/day of BBP for 8 weeks, and feces were harvested before (pre) and after (post) BBP consumption. BAs were profiled using liquid chromatography coupled to tandem mass spectrometry. No significant changes in total BAs were detected when comparing pre- vs post-BBP consumption samples. However, post-BBP consumption samples exhibited significant accumulations of glycine-conjugated BAs (p=0.04), glycochenodeoxycholic (p=0.01) and glycoursodeoxycholic (p=0.01) acids, as well as a significant reduction (p=0.03) of the secondary BA levels, when compared to pre-BBP feces (p=0.03). In conclusion, the fecal bileacidome is significantly altered after the consumption of BBP for 8 weeks. While additional studies are needed to fully understand the underlying mechanisms and physiological implications of these changes, our data suggest that the consumption of blueberries can modulate toxic BAs elimination.

Blueberries (Vaccinium corymbosum L.) are becoming increasingly popular for their nutritional and health benefits, and their economic value is therefore increasing. Loss of quality that can occur due to softening and fungal attack is an important consideration when marketing blueberries. Despite the added value of blueberries, no studies have been carried out on how the fruit arrives at the outlets just before purchase by the consumer in terms of firmness, physico-chemical parameters, phenolic compounds and fungal growth. The aim of this work has been, therefore, to investigate possible differences in quality parameters between blueberries purchased from ten different outlets, regardless of the supplier. The results showed that all samples were of acceptable quality, although they all had a low maturity index at the point of sale. On the other hand, differences in the parameters measured were observed between samples of the same cultivar while we could not find differences between conventionally and organically grown blueberries, suggesting that preharvest and postharvest factors could influence the final quality when they reach the consumer.