Effects of Substrate Salinity and Nutrient Levels on Physiological Response, Yield, and Fruit Quality of Habanero Pepper

Urrea-López, Rafael; Garza, Rocío I. Díaz de la; Valiente-Banuet, Juan I.

doi:10.21273/hortsci.49.6.812

Cited by 19 publications

(23 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, the production of both the mycorrhized and control plants was depressed at 6 mS•cm −1 EC, as a consequence of plant adaptation to water stress through vegetative growth reduction [44]. As a confirmation of the importance of genotype and crop system on plant tolerance to salinity, different findings compared to our results arose from previous research: a production drop with higher than 2.5 mS•cm −1 nutrient solution EC, made of either balanced element composition or sodium chloride addition [45]; no negative effects of nutrient solution EC increase from 4 to 7 dS•m −1 [46].…”

Section: Plant Growth and Yieldcontrasting

confidence: 57%

Tomato Yield, Quality, Mineral Composition and Antioxidants as Affected by Beneficial Microorganisms Under Soil Salinity Induced by Balanced Nutrient Solutions

Sellitto¹,

Golubkina

Pietrantonio³

et al. 2019

Agriculture

View full text Add to dashboard Cite

With the aim of assessing the effects of beneficial microorganisms on greenhouse tomato “plum” grown under salinity conditions, research was carried out in southern Italy from summer to winter, by comparing two arbuscular mycorrhizal fungi (AMF) based formulates (Rizotech Plus, Myco Apply DR) and a non-inoculated control, in factorial combination with four soil electrical conductivities (1.5, 3.0, 4.5, 6.0 mS·cm−1 EC). The highest root colonization was 83% at 3.0 mS·cm−1 under AMF-based treatments and 34% at 1.5 mS·cm−1 in non-treated control; the latter attained lower values than AMF treatments at any soil EC. Harvest occurred 3.5 days earlier in control plants, six days earlier under 6.0 mS·cm−1 EC compared to 1.5 mS·cm−1. The inoculated plants always showed higher yield than the control ones and the highest production at 4.5 mS·cm−1 EC; control plants attained the highest yield under 3.0–4.5 mS·cm−1 EC. The highest values of most fruit quality indicators, mineral elements and antioxidant compounds and activity were recorded under AMF-based formulates inoculation and 6.0 mS·cm−1 soil EC. Beneficial microorganisms proved to be an effective environmentally friendly tool for improving tomato yield and quality performances in both normal and soil salinity conditions.

show abstract

Section: Plant Growth and Yieldcontrasting

confidence: 57%

Tomato Yield, Quality, Mineral Composition and Antioxidants as Affected by Beneficial Microorganisms Under Soil Salinity Induced by Balanced Nutrient Solutions

Sellitto¹,

Golubkina

Pietrantonio³

et al. 2019

Agriculture

View full text Add to dashboard Cite

show abstract

“…Paranychianakis and Chartzoulakis [20] reported that salt accumulation in the root zone caused development of osmotic stress and disrupted cell ion homeostasis, thereby affecting total yield. However, Urrea-Lopez et al [21] did not find that habanero pepper fruit yield parameters were significantly affected by low photosynthetic activity associated with water salinity, probably because of the fertilizers used in their experiment.…”

Section: Discussionmentioning

confidence: 83%

How Water Quality and Quantity Affect Pepper Yield and Postharvest Quality

et al. 2019

View full text Add to dashboard Cite

There are gaps in our knowledge of the effects of irrigation water quality and amount on yield and postharvest quality of pepper fruit (Capsicum annuum L.). We studied the effects of water quality and quantity treatments on pepper fruits during subsequent simulated storage and shelf-life. Total yield decreased with increasing water salinity, but export-quality yield was not significantly different in fruits irrigated with water of either 1.6 or 2.8 dS/m, but there was a 30–35% reduction in export-quality yield following use of water at 4.5 dS/m. Water quantity hardly affected either total or export-quality yield. Water quality but not quantity significantly affected fruit weight loss after 14 days at 7 °C plus three days at 20 °C; irrigation with water at 2.8 dS/m gave the least weight loss. Fruits were significantly firmer after irrigation with good-quality water than with salty water. The saltier the water, the higher was the sugar content. Vitamin C content was not affected by water quality or quantity, but water quality significantly affected antioxidant (AOX) content. The highest AOX activity was found with commercial quality water, the lowest with salty water. Pepper yield benefited by irrigation with fresh water (1.6 dS/m) and was not affected by water quantity, but post-storage fruit quality was maintained better after use of moderately-saline water (2.8 dS/m). Thus, irrigation water with salinity not exceeding 2.8 dS/m will not impair postharvest quality, although the yield will be reduced at this salinity level.

show abstract

“…In peppers, profile and content of polyphenols are mainly related to plant genotype [8], but the degree of maturity and soil composition may play an important role [9,10]. Soils are a complicated physical, chemical and biological system that strongly influences the growth, development and quality of plants, affecting the synthesis and accumulation of secondary metabolites [11].…”

Section: Introductionmentioning

confidence: 99%

Influence of Soil Composition on the Profile and Content of Polyphenols in Habanero Peppers (Capsicum chinense Jacq.)

et al. 2020

View full text Add to dashboard Cite

Capsicum chinense Jacq. obtained the designation of origin in 2010 due to the unique organoleptic properties given by the characteristics of soils in the Peninsula of Yucatán. So, the aim of this work was to investigate the effect of soil composition on the profile and concentration of polyphenols, antioxidant activity, and its relationship with the degree of maturity in habanero pepper (Capsicum chinense Jacq.). Pepper plants were grown in three soils named according to the Maya classification as: K’ankab lu’um (red soil); Box lu’um (black soil); and Chich lu’um (brown soil). The crops were cultivated in four different dates. The peppers were analyzed for antioxidant activity, profile and content of polyphenols. The results indicated that peppers grown in black soil had the highest concentration of total polyphenols (122.78 ± 12.60 mg of gallic acid 100 g−1), catechin (61.64 ± 7.55 mg 100 g−1) and antioxidant activity by DPPH (86.51 ± 0.82%). Physicochemical characterization indicated that black soil has the highest concentration of organic matter (10.93 ± 0.23%), nitrogen (52.01 ± 7.05 mg kg−1), manganese (5.24 ± 0.45 mg kg−1) and electric conductivity (2.32 ± 0.16 d Sm−1) compared to the other soils evaluated. These results demonstrate that the physicochemical composition of soils could be related to the biosynthesis of polyphenols in the habanero pepper.

show abstract

Effects of Substrate Salinity and Nutrient Levels on Physiological Response, Yield, and Fruit Quality of Habanero Pepper

Cited by 19 publications

References 38 publications

Tomato Yield, Quality, Mineral Composition and Antioxidants as Affected by Beneficial Microorganisms Under Soil Salinity Induced by Balanced Nutrient Solutions

Tomato Yield, Quality, Mineral Composition and Antioxidants as Affected by Beneficial Microorganisms Under Soil Salinity Induced by Balanced Nutrient Solutions

How Water Quality and Quantity Affect Pepper Yield and Postharvest Quality

Influence of Soil Composition on the Profile and Content of Polyphenols in Habanero Peppers (Capsicum chinense Jacq.)

Contact Info

Product

Resources

About