Fruit quality of sweet pepper as affected by foliar Ca applications to mitigate the supply of saline water under a climate change scenario

Piñero, María Carmen; Pérez‐Jiménez, Margarita; López‐Marín, Josefa; Amor, Francisco M. del

doi:10.1002/jsfa.8557

Cited by 19 publications

(16 citation statements)

References 29 publications

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“…Furthermore, it appears that eCO 2 affected the components of free amino acid in lettuce ( Miyagi et al, 2017 ), potato ( Högy and Fangmeier, 2009 ), and sweet pepper ( Piñero et al, 2017a , b ). This suggests that eCO 2 has different effects on the metabolic process of amino acids, whose mechanisms are unclear till now.…”

Section: Resultsmentioning

confidence: 99%

Effects of Elevated CO2 on Nutritional Quality of Vegetables: A Review

et al. 2018

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Elevated atmospheric CO2 (eCO2) enhances the yield of vegetables and could also affect their nutritional quality. We conducted a meta-analysis using 57 articles consisting of 1,015 observations and found that eCO2 increased the concentrations of fructose, glucose, total soluble sugar, total antioxidant capacity, total phenols, total flavonoids, ascorbic acid, and calcium in the edible part of vegetables by 14.2%, 13.2%, 17.5%, 59.0%, 8.9%, 45.5%, 9.5%, and 8.2%, respectively, but decreased the concentrations of protein, nitrate, magnesium, iron, and zinc by 9.5%, 18.0%, 9.2%, 16.0%, and 9.4%. The concentrations of titratable acidity, total chlorophyll, carotenoids, lycopene, anthocyanins, phosphorus, potassium, sulfur, copper, and manganese were not affected by eCO2. Furthermore, we propose several approaches to improving vegetable quality based on the interaction of eCO2 with various factors, including species, cultivars, CO2 levels, growth stages, light, O3 stress, nutrient, and salinity. Finally, we present a summary of the eCO2 impact on the quality of three widely cultivated crops, namely, lettuce, tomato, and potato.

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Section: Resultsmentioning

confidence: 99%

Effects of Elevated CO2 on Nutritional Quality of Vegetables: A Review

et al. 2018

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“…Increasing sodium chloride (NaCl) levels has been demonstrated to have a negative effect on plant height and vigor [7][8][9], leaf area [10,11] and leaf number [12,13]. High salinity also reduces plant photosynthetic rate [14], which can alter protein content [15], which in turn alters quality and activates many plant secondary metabolic processes [16], as well as antioxidant mechanisms to combat salinity impacts [17,18].…”

Section: Introductionmentioning

confidence: 99%

Ammonium to Total Nitrogen Ratio Interactive Effects with Salinity Application on Solanum lycopersicum Growth, Physiology, and Fruit Storage in a Closed Hydroponic System

et al. 2022

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Using high-salinity water for plant fertigation may have negative consequences for plant growth, overall yield and crop quality. In the present study, the effects of NaCl-salinity in conjunction with three different ammonium to nitrate ratios (Nr) on tomato (Solanum lycopersicum Mill.) plant growth, nutritional status, yield, fruit quality and postharvest storage were examined. The electrical conductivity (EC) was increased by adding NaCl into the nutrient solution and three different Nr ratios were applied, Nr0.05, Nr0.10 and Nr0.15, while the other macronutrient and micronutrient concentrations were constant in all treatments. The EC of the nutrient solution supplied to the plants was 2.2 mS cm−1 at the low salinity treatments and 7.5 mS cm−1 at the high salinity treatments. Increased salinity resulted in decreased plant growth factors and fruit yield, despite the Nr. An increased Nr reduced the pH value of the nutrient solution, while the fruits of the plants cultivated under high salinity obtained reduced Ca, K, Mg, P and N content. Reduced Ca content can lead to blossom end rot disorder and this was evidenced on tomato cultivation under high salinity. However, in the present study, this disorder appeared at the very late stages and did not affect the marketability of the fruits. On the other hand, both salinity and Nr0.15 increased fruit firmness at harvest or following storage, while citric acid, total soluble solid and vitamin C contents were also increased by salinity. Total phenols were increased by salinity at harvest, and lycopene and β-carotene content were increased by salinity at harvest and/or following storage at 12 °C or 25 °C. Salinity enhances fruit quality and improves the organoleptic characteristics of the crop, while an appropriate Nr ratio may restrict the detrimental effects of salinity on the nutritional status of plants by regulating the pH in hydroponic systems.

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“…The qualities of pepper fruit are affected by the cultivar [ 3 ], agricultural practices [ 4 , 5 ], fertilizer use [ 6 ], macronutrient and micronutrient application [ 7 ], disease control strategies, and postharvest conditions [ 8 ]. Changes in the soil bacterial community may enhance the suppression of Fusarium wilt disease in pepper [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Deciphering the influence of Bacillus subtilis strain Ydj3 colonization on the vitamin C contents and rhizosphere microbiomes of sweet peppers

2022

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Bacillus subtilis strain Ydj3 was applied to sweet peppers to understand the influence of this bacterium on the growth, fruit quality, and rhizosphere microbial composition of sweet pepper. The promotion of seed germination was observed for sweet pepper seeds treated with the Ydj3 strain, indicating that Ydj3 promoted seed germination and daily germination speed (131.5 ± 10.8 seeds/day) compared with the control (73.8 ± 2.5 seeds/day). Strain Ydj3 displayed chemotaxis toward root exudates from sweet pepper and could colonize the roots, which enhanced root hair growth. Following the one-per-month application of strain Ydj3 to sweet pepper grown in a commercial greenhouse, the yield, fruit weight, and vitamin C content significantly increased compared with those of the control. Additionally, the composition of the rhizosphere bacterial community of sweet pepper changed considerably, with the Bacillus genus becoming the most dominant bacterial genus in the treated group. These results suggested that B. subtilis Ydj3 promotes seed germination and enhances fruit quality, particularly the vitamin C content, of sweet pepper. These effects may be partly attributed to the B. subtilis Ydj3 colonization of sweet pepper roots due to Ydj3 chemotaxis toward root exudates, resulting in the modulation of the rhizosphere bacterial community.

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Fruit quality of sweet pepper as affected by foliar Ca applications to mitigate the supply of saline water under a climate change scenario

Abstract: The effect of Ca application differed according to the other treatments applied. This procedure should be optimised to overcome future climate impacts on fruit quality. © 2017 Society of Chemical Industry.

Cited by 19 publications

References 29 publications

Effects of Elevated CO2 on Nutritional Quality of Vegetables: A Review

Effects of Elevated CO2 on Nutritional Quality of Vegetables: A Review

Ammonium to Total Nitrogen Ratio Interactive Effects with Salinity Application on Solanum lycopersicum Growth, Physiology, and Fruit Storage in a Closed Hydroponic System

Deciphering the influence of Bacillus subtilis strain Ydj3 colonization on the vitamin C contents and rhizosphere microbiomes of sweet peppers

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