RT article
T1 Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces
A1 Gisbert-Mullor, Ramón
A1 Ceccanti, Costanza
A1 Padilla, Yaiza Gara
A1 López-Galarza, Salvador
A1 Calatayud, Ángeles
A1 Conte, Giuseppe
A1 Guidi, Lucia
K1 VOCs
K1 F63  Plant physiology - Reproduction
K1 Antioxidants
K1 Ascorbic acid
K1 Capsicum annuum
K1 Carotenoids
K1 Lycopene
K1 Phenolic acids
K1 Scions
AB Grafting 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 ripeningon the production, physico-chemical characteristics, and nutritional quality of fruit from Spanish localpepper 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 theyield and marketable quality and did not negatively influence the physico-chemical and nutritionalcharacteristics of the fruit. It was noteworthy that the bioactive compound contents and antioxidantcapacity were more related to maturity stage and genotype, and red fruit had a higher antioxidantcapacity than green fruit. However, in all the scions, grafting significantly enhanced lycopenecontent in both red and green fruit. Another important effect of grafting was the volatile compoundcomposition evidenced by discriminant analyses, which was characterized for the first time in thefruit of these landraces. The rootstock and scion combination could be a way to improve not only theproduction, but also the fruit quality of peppers
PB MDPI
SN EISSN 2076-3921
YR 2020
FD 2020
LK http://hdl.handle.net/20.500.11939/6553
UL http://hdl.handle.net/20.500.11939/6553
LA en
NO Gisbert-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.
DS MINDS@UW
RD Aug 19, 2022