Silicon (Si) is a beneficial element that alleviates the effects of stress factors including drought (D). Strawberry is a Si-accumulator species sensitive to D; however, the function of Si in this species is obscure. This study was conducted to examine the effect of Si and inoculation with an arbuscular mycorrhizal fungus (AMF) on physiological and biochemical responses of strawberry plants under D. Plants were grown for six weeks in perlite and irrigated with a nutrient solution. The effect of Si (3 mmol L⁻¹), AMF (Rhizophagus clarus) and D (mild and severe D) was studied on growth, water relations, mycorrhization, antioxidative defense, osmolytes concentration, and micronutrients status. Si and AMF significantly enhanced plant biomass production by increasing photosynthesis rate, water content and use efficiency, antioxidant enzyme defense, and the nutritional status of particularly Zn. In contrast to the roots, osmotic adjustment did not contribute to the increase of leaf water content suggesting a different strategy of both Si and AMF for improving water status in the leaves and roots. Our results demonstrated a synergistic effect of AMF and Si on improving the growth of strawberry not only under D but also under control conditions.

Tea (Camellia sinensis) is an important beverage crop cultivated in the tropics and subtropics under acid soil conditions. Increased awareness of the health-promoting properties of the tea beverage has led to an increase in its level of consumption over the last decades. Tea production contributes significantly to the economy of several tea-cultivating countries in Asia and Africa. Environmental constrains, particularly water deficiency due to inadequate and/or poorly distributed rainfall, seriously limit tea production in the majority of tea-producing countries. It is also predicted that global climate change will have a considerable adverse impact on tea production in the near future. Application of fertilizers for higher production and increased quality and quantity of tea is a common agricultural practice, but due to its environmental consequences, such as groundwater pollution, the rate of fertilizer application needs to be reconsidered. Cultivation of tea under humid conditions renders it highly susceptible to pathogens and pest attacks. Application of pesticides and fungicides adversely affects the quality of tea and increases health risks of the tea beverage. Organic cultivation as an agricultural practice without using synthetic fertilizers and other chemical additives such as pesticides and fungicides is a sustainable and eco-friendly approach to producing healthy tea. A growing number of tea-producing countries are joining organic tea cultivation programmes in order to improve the quality and to maintain the health benefits of the tea produced.