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dc.contributor.authorGisbert-Mullor, Ramón
dc.contributor.authorCeccanti, Costanza
dc.contributor.authorPadilla, Yaiza Gara
dc.contributor.authorLópez-Galarza, Salvador
dc.contributor.authorCalatayud, Ángeles
dc.contributor.authorConte, Giuseppe
dc.contributor.authorGuidi, Lucia
dc.date.accessioned2020-06-23T11:55:03Z
dc.date.available2020-06-23T11:55:03Z
dc.date.issued2020es
dc.identifier.citationGisbert-Mullor, R.; Ceccanti, C.; Gara Padilla, Y.; López-Galarza, S.; Calatayud, Á.; Conte, G.; Guidi, L. Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces. Antioxidants 2020, 9, 501.es
dc.identifier.issnEISSN 2076-3921
dc.identifier.urihttp://hdl.handle.net/20.500.11939/6553
dc.description.abstractGrafting is a widely utilized agronomical technique to improve yield, disease resistance, and quality of fruit and vegetables. This work aims to assess the effect of grafting and fruit ripening on the production, physico-chemical characteristics, and nutritional quality of fruit from Spanish local pepper landraces. Landraces “Cuerno,” “Sueca,” and “Valencia” were used as scions, and “NIBER®” as the rootstock. Two ripening stages of the fruits were sampled: green and red. Grafting improved the yield and marketable quality and did not negatively influence the physico-chemical and nutritional characteristics of the fruit. It was noteworthy that the bioactive compound contents and antioxidant capacity were more related to maturity stage and genotype, and red fruit had a higher antioxidant capacity than green fruit. However, in all the scions, grafting significantly enhanced lycopene content in both red and green fruit. Another important effect of grafting was the volatile compound composition evidenced by discriminant analyses, which was characterized for the first time in the fruit of these landraces. The rootstock and scion combination could be a way to improve not only the production, but also the fruit quality of pepperses
dc.language.isoenes
dc.publisherMDPIes
dc.subjectVOCses
dc.titleEffect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraceses
dc.typearticlees
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.entidadIVIACentro de Citricultura y Producción Vegetales
dc.identifier.doi10.3390/antiox9060501es
dc.identifier.urlhttps://www.mdpi.com/2076-3921/9/6/501#citees
dc.journal.issueNumber501es
dc.journal.titleAntioxidantses
dc.journal.volumeNumber9es
dc.page.final24es
dc.page.initial1es
dc.relation.projectIDRTA-2017-00030-C02, GENERACIÓN DE PATRONES DE PIMIENTO DIRIGIDOS A LA RESILIENCIA Y ADAPTACIÓN AL ESTRÉS ABIOTICOes
dc.rights.accessRightsopenAccess
dc.source.typeelectronicoes
dc.subject.agrisF63 Plant physiology - Reproductiones
dc.subject.agrovocAntioxidantses
dc.subject.agrovocAscorbic acides
dc.subject.agrovocCapsicum annuumes
dc.subject.agrovocCarotenoidses
dc.subject.agrovocLycopenees
dc.subject.agrovocPhenolic acidses
dc.subject.agrovocScionses
dc.type.hasVersionacceptedVersiones
dc.type.hasVersionpublishedVersion


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