Effect of Boron on Fruit Quality: A Review

Boron is a crucial micronutrient for the initial formation, development, and final quality of fruits, as it affects their physical and chemical properties and helps prevent various functional disorders. Recently, numerous physiological disorders in fruits have been reported, which have been linked to boron deficiency. However, there is still uncertainty about whether these issues are directly related to boron, other nutrients, their combinations, or environmental conditions. This review aims to compile current and accurate information on how boron is absorbed by plants, its role in the cell wall and membrane, its impact on flowering and fruit set, and its influence on the physical and chemical properties, as well as its role in preventing physiological disorders. The review examines the latest studies on boron published in major scientific journals (Elsevier, Springer, MDPI, Frontiers, Hindawi, Wiley, SciELO). Boron is mobile in the xylem and slightly mobile in the phloem, and it plays a crucial role in pollination and fruit set. It reduces mass loss, maintains firmness, improves color, and results in larger, heavier fruits. Also, boron increases soluble solids, regulates total titratable acidity and pH, decreases respiration rate, and stabilizes ascorbic acid by delaying its breakdown. It also helps prevent disorders such as splitting, cork spots, internal rot, shotberry in grapes, blossom end rot, and segment drying in citrus. Foliar or soil application of boron enhances fruit yield and postharvest quality.