Nitrogen Availability and Fruit Yield Generation in Cactus Pear (Opuntia Ficus-Indica): Iv. Effects on Fruit Quality

Ochoa, M; Uhart, Sergio Adolfo

doi:10.17660/actahortic.2006.728.18

Cited by 6 publications

(5 citation statements)

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“…Cold storage maintained fruit firmness and reduced water loss and fungal decay (Ochoa et al 2006). Hot water treatment was highly beneficial in reducing chlling injury, fungal development and visual quality and the temperature of 2°C approved for control of fruit fly would not cause chilling injury .…”

Section: Use As Fruitmentioning

confidence: 99%

Cactus: a medicinal food

2011

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With excellent quality and flavour of fresh fruits, young leaves of cactus serve as nutritious vegetable and salad dish and the immature fruits for making mock-gherkins. Cactus, with high water use efficiency produce forage for animals, vegetables, and fruits with 14% glucose. Traditionally cactus used as a valuable health supporting nutrient and it also has applications in pharmaceutical industries. Cactus with number of uses has immense potential to be the food of future.

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Section: Use As Fruitmentioning

confidence: 99%

Cactus: a medicinal food

2011

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“…Susceptibility to a range of physiological disorders increased with high N fruit content, such as apple watercore (Fallahi, Fallahi, Retamales, Valdés, & Tabatabaei, 2006;Marcelle, 1995); apple fruit softening (Marcelle, 1995;Neilsen et al, 2009;Sams, 1999); melon fruit softening (Cabello, Castellanos, Romojaro, Martínez-Madrid, & Ribas, 2009) and decreased apple acidity (Raese, Drake, & Curry, 2007). In addition, high N increased susceptibility to cactus pear fungal diseases (Ochoa, Leguizamón, & Uhart, 2006), and reduced pear tree cold tolerance (Raese, 1997) while Quaggio, Mattos, Cantarella, Almeida, and Cardoso (2002) reported a decrease in essential oil content of lemon fruits.…”

Section: Applied N and Qualitymentioning

confidence: 99%

Minimal nitrogen and water use in horticulture: Effects on quality and content of selected nutrients

Stefanelli¹,

Goodwin²,

Jones³

2010

Food Research International

208

123

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“…Little attention was paid to the climate prevailing during maturity of figs in relation with situation of the fruit as well as in distant orchards or in the same tree. Fruit quality is highly influenced by environmental conditions, climate and orchard management and may change from year to year (Inglese et al, 2002;Ochoa et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Inter- and intra-tree variability in quality of figs. Influence of altitude, leaf area and fruit position in the canopy

Trad

Gaaliche

Renard

et al. 2013

Scientia Horticulturae

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Shading effect on quality of fig (Ficus carica L.) is noteworthy within the tree. Leaf area and canopy density enhanced shade conditions and altered microclimate inside 'Bouhouli' fig tree. With leaf area index (LAI) of about 3.3 there was a tendency to have smaller, firmer and lighter skin coloured fruit inside the canopy. Altitude level had a little influence on quality of 'Bouhouli' figs. Though, fruits from mountainous zone of 'Djebba' ripened earlier and were heavier and less acid than fruits from nearby plain of 'Thibar'. Position of the fruit in the canopy significantly affected fruit firmness, titratable acidity (TA) and TSS:TA ratio (p < 0.01). There were greater fruit loads with soften receptacle and lower acidity in the outside canopy positions than in the inside positions. No differences exist in dry matter (18.7%) and soluble solids content (18.3%) between light exposed and shaded fruits. Yet, TSS:TA ratio was higher in figs harvested from the periphery. Sugar and organic acid concentrations were little influenced by fruit position in altitude or in the tree. Glucose, fructose and sucrose showed the same proportions 0.47, 0.38 and 0.15, respectively, inside and outside the canopy. Citric acid, the predominant organic acid in figs, had comparable concentrations in fruit from inner and outer part of the tree. Citric acid levels were though different (p < 0.05) between fruits from the two locations (1.95 mequiv./100 g FW in the plain versus 2.80 mequiv./100 g FW in the mountain). Temperature was positively correlated with fresh weight (r = 0.74*) but negatively correlated with firmness and titratable acidity (r = −0.91**). High temperature degrees during maturity enhance fruit enlargement and softening and reduce acidity of fig juice. Growing figs in mountainous and uneven zones with high altitude remains profitable to farmers living these areas. To improve light penetration into the foliage, summer pruning, leaf removal and shoot vigour control, little practiced in fig species, are recommended close to maturity and lead to homogeneous quality of fig crops.

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Nitrogen Availability and Fruit Yield Generation in Cactus Pear (Opuntia Ficus-Indica): Iv. Effects on Fruit Quality

Cited by 6 publications

References 0 publications

Cactus: a medicinal food

Cactus: a medicinal food

Minimal nitrogen and water use in horticulture: Effects on quality and content of selected nutrients

Inter- and intra-tree variability in quality of figs. Influence of altitude, leaf area and fruit position in the canopy

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