Physical characteristics and mineral composition of two pepper cultivars under organic, conventional and soilless cultivation

López, Alicia; Fenoll, José; Hellín, Pilar; Flores, Pilar

doi:10.1016/j.scienta.2012.11.020

Cited by 37 publications

(21 citation statements)

References 38 publications

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“…The latter findings support our results both for K, Ca and Mg and either for Fe concentration. As other vegetable crops, head Mg, Na, Cu, Mn and Zn concentrations increased during the reproductive growing season, otherwise their concentrations remained relatively stable throughout the season.…”

Section: Resultsmentioning

confidence: 97%

Effects of alternative cropping systems on globe artichoke qualitative traits

et al. 2017

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Section: Resultsmentioning

confidence: 97%

Effects of alternative cropping systems on globe artichoke qualitative traits

et al. 2017

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“…Several researchers report that the bioactive compound content in fruit may be affected by the culture system with the development of defense systems against the fruits´ natural pests (López et al, 2013). Freitas et al (2010) state that an increase in the concentration of the grape´s phenolic compounds is related to the plant´s own defense system.…”

Section: Resultsmentioning

confidence: 99%

The influence of organic fertilizers on the chemical properties of soil and the production of Alpinia purpurata

Hernández¹,

Gómez-Álvarez²,

Rivera-Cruz³

et al. 2014

Cienc. Inv. Agr.

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The present study evaluated the proximate composition, the nutrition indexes of lipids and the presence of biologically active compounds in the flour of bagasse from grapes cultivated by conventional (CC) and organic (OC) methods. CC flour had high percentages of proteins, lipids, calories and saturated and monounsaturated fatty acids. On the other hand, OC flour had higher percentages of polyunsaturated fatty acids, especially omega-3 and omega-6 fatty acids, ash and carbohydrates. The results demonstrated good nutritional potential for flour from grape bagasse and justified technological applications of the byproduct as a functional ingredient in the formulation of food products. A study by Perestrelo et al. (2012) has described the phenolic profile of different grape varieties as being characterized by 40 phenolic compounds. That study contributed towards the valorization of the fruit as a source of bioactive substances. The authors revealed that natural and processed grapes are an important source of biologically active compounds and are highly beneficial to health. Additionally, not only do these grapes have antioxidant potential but they also have antiallergenic, antiarteriogenic, anti-inflammatory, antimicrobial and antithrombosis pharmacological traits as well as heart-protecting properties.Although Vitis labrusca, one of the cultivars produced in Brazil, is known for its hardiness and resistance to fungal diseases, agrochemicals have been applied to the vine due to climate oscillations and to its vulnerability to biological onslaughts. Continuous application of agrochemicals may affect consumers´ health and well-being through the accumulation of products manufactured from copper (Bordeaux mixture) and of synthetic and organic fungicides in the soil (Perestrelo et al., 2012).On the other hand, cultivation with organic manure has been recommended by Coda et al. (2012) as a sustainable alternative for the possible production of grapes without any chemical residues. Therefore, health risks to the consumer are largely decreased. Although no conclusive studies exist that prove the nutritional gains from organic food, consumers already associate consumption of organic foods with low exposure to agrochemicals and with better health.The current study analyzes the nutritional and lipid quality of grape bagasse flour obtained by drying and retrieved from conventional and organic production. This study evaluates proximal composition, fatty acid profile, nutritional quality indexes of lipids and the presence of biologically active compounds in the two different flour types. Material and methods SamplesVitis labrusca cv. 'Concord' grapes produced in two vineyards, each 10 years old using either conventional or organic systems, were used for the production of grape bagasse flour. The flour was from the 2011-2012 harvest in the Verê PR Brazil municipality. The vineyards were located in the same region. The conventional production vineyard had a 564 m altitude with a latitude of 25°54'01'' S and longitude of 52º53'51'' ...

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“…With the perspective of increasing the cropped area devoted to 'Friariello' pepper, the hydroponic cultivation could be promoted among producers; in fact, the soilless system facilitates harvest, results in earlier production and leads to firmer fruits (López et al 2013) with thicker flesh (Flores et al 2009b), compared to the conventional growing system. Notably, closed soilless growing systems cause a negligible environmental contamination stemming from fertigation runoff, compared to open-cycle systems (Van Os 1999).…”

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confidence: 99%

Effects of cultural cycle and nutrient solution electrical conductivity on plant growth, yield and fruit quality of 'Friariello' pepper grown in hydroponics

Amalfitano¹,

Vacchio²,

Somma³

et al. 2017

Hortic. Sci.

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Amalfitano C., Del Vacchio L., Somma S., Cuciniello A., Caruso G. (2017) 'Friariello' pepper (Capsicum annuum L.) was grown with nutrient film technique (NFT) in order to evaluate the effects of four nutritive solutions, at electrical conductivities (EC) of 3.5, 3.8, 4.1, 4.4 mS/cm, in two cultural cycles (wintersummer versus spring-autumn) on growth, yield and fruit quality. In the winter-summer cycle, fruit yield was significantly higher than in the spring-autumn one. The 3.8 mS/m EC resulted in the highest yield in the winter-summer crops, whereas the 4.1 mS/m EC was the most effective under the spring-autumn cycle. Water consumption was 34% higher in winter-summer than in spring-autumn season. The 3.8 mS/m EC caused the highest water consumption, whereas a 25% reduction was recorded under 4.4 mS/cm. The macronutrients absorption was the highest with 3.8-4.1 mS/cm EC and the lowest with 3.5 mS/cm. Fruits harvested in late summer and berries obtained under 4.4 mS/cm EC mostly showed the best quality. The fruit ascorbic acid and α-carotene content was higher in late summer than in late spring and all fruit antioxidants attained the highest values with 4.4 mS/cm EC.

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Physical characteristics and mineral composition of two pepper cultivars under organic, conventional and soilless cultivation

Cited by 37 publications

References 38 publications

Effects of alternative cropping systems on globe artichoke qualitative traits

Effects of alternative cropping systems on globe artichoke qualitative traits

The influence of organic fertilizers on the chemical properties of soil and the production of Alpinia purpurata

Effects of cultural cycle and nutrient solution electrical conductivity on plant growth, yield and fruit quality of 'Friariello' pepper grown in hydroponics

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