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dc.contributor.authorMorales, Julia
dc.contributor.authorBermejo, Almudena
dc.contributor.authorNavarro, Pilar
dc.contributor.authorQuinones, Ana
dc.contributor.authorSalvador, Alejandra
dc.date.accessioned2021-10-28T15:28:06Z
dc.date.available2021-10-28T15:28:06Z
dc.date.issued2021es
dc.identifier.citationMorales, J., Bermejo, A., Navarro, P., Quiñones, A. & Salvador, A. (2021). Effect of Rootstock on Citrus Fruit Quality: A Review. Food Reviews International, Published online: 10 Oct 2021, 1-19.
dc.identifier.issn8755-9129
dc.identifier.issn1525-6103
dc.identifier.urihttp://hdl.handle.net/20.500.11939/7712
dc.description.abstractCitrus rootstocks are a relevant tree part that contributes to crops adapting to biotic and abiotic conditions, it becoming a key factor to face the current era of climate change. Although the emphasis of most studies on rootstocks has been placed on the yield and optimization of the citrus fruit grown in different environments, other studies have paid attention to the effect of rootstock on fruit quality. Hence, the quality of citrus fruit is becoming increasingly more relevant as consumers demand high internal and external qualities to eat citrus fruit fresh. To better understand how rootstock influences citrus fruit quality, the literature that focuses on physico-chemical parameters, nutritional compounds and physiological disorders has been revised. This review points out the influence that the external aspects surrounding plants has on fruit quality, such as the rootstock/scion interaction, the water uptake capacity of roots, the modification of the photosynthetic rate or availability of nutrient minerals.es
dc.language.isoenes
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectNutritional qualityes
dc.subjectVolatileses
dc.subjectFruit colores
dc.subjectRind thicknesses
dc.subjectPeel disorderses
dc.subjectJuice contentes
dc.titleEffect of Rootstock on Citrus Fruit Quality: A Reviewen
dc.typearticlees
dc.authorAddresssalvador_ale@gva.eses
dc.entidadIVIACentro de Citricultura y Producción Vegetales
dc.entidadIVIACentro para el Desarrollo de la Agricultura Sosteniblees
dc.identifier.doi10.1080/87559129.2021.1978093es
dc.identifier.urlhttps://www.tandfonline.com/doi/abs/10.1080/87559129.2021.1978093?journalCode=lfri20es
dc.journal.issueNumberon linees
dc.journal.titleFood Reviews Internationales
dc.page.final1es
dc.page.initial0es
dc.relation.projectIDThis study has been supported by Instituto Valenciano de Investigaciones Agrarias and co-financed by European Social Fund.es
dc.rights.accessRightsopenAccesses
dc.source.typeelectronicoes
dc.subject.agrisF30 Plant genetics and breedinges
dc.subject.agrisF02 Plant propagationes
dc.subject.agrisF40 Plant ecologyes
dc.subject.agrisF60 Plant physiology and biochemistryes
dc.subject.agrisQ01 Food science and technologyes
dc.subject.agrisQ04 Food compositiones
dc.subject.agrovocSugarses
dc.subject.agrovocOrganic acidses
dc.subject.agrovocVitamin ces
dc.subject.agrovocPhenolic compoundses
dc.type.hasVersionacceptedVersiones


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