Polyethylene microplastics alter root functionality and affect strawberry plant physiology and fruit quality traits

Strawberry, a globally popular crop whose fruit are known for their taste and health benefits, were used to evaluate the effects of polyethylene microplastics (PE-MPs) on plant physiology and fruit quality. Plants were grown in 2-L pots with natural soil mixed with PE-MPs at two concentrations (0.2% and 0.02%; w/w) and sizes (⌀ 35 and 125 µm). Plant physiological responses, root histochemical and anatomical analyses as well as fruit biometric and quality features were conducted. Plants subjected to ⌀ 35 µm/0.2% PE-MPs exhibited the most severe effects in terms of CO2 assimilation due to stomatal limitations, along with the highest level of oxidative stress in roots. Though no differences were observed in plant biomass, the impact on fruit quality traits was severe in ⌀ 35 µm/0.2% MPs treatment resulting in a drop in fruit weight (–42%), soluble solid (–10%) and anthocyanin contents (–25%). The smallest sized PE-MPs, adsorbed on the root surface, impaired plant water status by damaging the radical apparatus, which finally resulted in alteration of plant physiology and fruit quality. Further research is required to determine if these alterations also occur with other MPs and to understand more deeply the MPs influence on fruit physio-chemistry. [Display omitted] •Polyethylene microplastics (PE-MPs) threaten strawberry physiology and fruit quality.•⌀35 µm/0.2% PE-MPs had the most severe impact on the roots, increasing oxidative stress.•⌀35 µm/0.2% PE-MPs impaired net CO2 assimilation due to stomatal limitations.•⌀35 µm/0.2% PE-MPs led to reduced fruit size, soluble solids, and anthocyanin content.