Potassium is involved in a range of transport and accumulation processes within the plant, including the translocation of nitrates and activation of some enzymes. It can also help minimize the effects of stresses such as frost by increasing the osmotic potential and therefore lowering the freezing point of the cell solution.
Key quality characteristics such as fruit acidity and TSS continue to rise with levels of potassium up to 535 lb K2O/ac and beyond. Potassium also influences the levels of vitamin C within the fruit and has a direct effect on anthocyanin levels, improving berry color. Rate of K use needs to be balanced by that of nitrogen and adjusted according to growth stage of the crop. See figures above.
Strawberries are sensitive to salinity and this makes the use of potassium chloride, with its high salt index, unsuitable for this crop. Yield improves when other potassium forms such as potassium sulfate or potassium nitrate are used. Potassium can help to reduce the effects of salinity, reducing membrane leakage and helping to maintain fruit quality and reducing yield loss. See figures above.
