Plant biostimulants have been increasingly used in agriculture. Plant biostimulants have been mostly investigated regarding their stress attenuation and only a few reports have brought information on their effects on fruit quality, which is related to appearance, chemical and physical attributes. Due to their organic nature, they have a sustainable appeal, attending the demand of consumers worried about the beneficial effects of healthier foods. This review turns evident the little information available on this matter. As fruits have differentiated metabolism, from pollination to harvest and after-harvesting, it is suggested that further research should focus separately on each stage. Thus, research should aim at quality formation, when the fruits are still attached to the plant, and shelf life extension, after harvesting.
