Antioxidant compounds in green and red peppers as affected by irrigation frequency, salinity and nutrient solution composition

作者：Marin Alicia; Rubio Jose S; Martinez Vicente; Gil Maria I^*

来源：Journal of the Science of Food and Agriculture, 2009, 89(8): 1352-1359.

DOI：10.1002/jsfa.3594

• Capsicum annuum L.
• vitamin C
• carotenoids
• polyphenols
• soil-less culture
• hydroponic

BACKGROUND: There is a need to encourage more sustainable agricultural practices, reducing inputs of water and fertilisers while minimising any negative impact on fruit quality. The effect of irrigation frequency, salinity and potassium and calcium fertilisation on the content of bioactive compounds and quality attributes of green and red peppers grown with and without substrate was evaluated.
RESULTS: Low irrigation frequency and salinity improved the quality attributes (dry matter, soluble solids content and titratable acidity) of pepper. Low irrigation frequency increased vitamin C content by 23% in green peppers, while in red fruits it was not affected. In contrast, total carotenoids and provitamin A only increased in red fruits by 30% and 15%, respectively, as a consequence of low irrigation frequency. When the effect of potassium and calcium doses was investigated, it was shown that a high proportion of potassium increased the vitamin C, provitamin A and total phenolic content of red and green peppers, whereas pepper grown at low calcium doses, presented the highest content in carotenoids and provitamin A.
CONCLUSION: Low irrigation frequency and fertilisation with high potassium and low calcium doses improved pepper quality increasing the content of bioactive compounds.

• 出版日期2009-6