Effects of Fertigation Management on the Quality of Organic Legumes Grown in Protected Cultivation
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URI: http://hdl.handle.net/10835/9827
ISSN: 2311-7524
DOI: https://doi.org/10.3390/horticulturae7020028
ISSN: 2311-7524
DOI: https://doi.org/10.3390/horticulturae7020028
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García García, María del Carmen; Font Villa, Rafael; Gómez, Pedro; Valenzuela Manjón-Cabeza, Juan Luis; Fernández, Juan A.; [et al.]Fecha
2021-02-07Resumen
Appropriate fertigation management plays an important role in increasing crop quality and economizing water. The objective of the study was to determine the effects of two fertigation treatments, normal (T100) and 50% sustained deficit (T50), on the physico-chemical quality of legumes. The determinations were performed on the edible parts of peas, French beans and mangetout. The trials were conducted in a protected cultivation certified organic farm. The response of legumes to the treatments varied between the cultivars tested. The fertigation treatments had a significant effect on the morphometric traits (width for mangetout and French bean; fresh weight for French bean; seed height for Pea cv. Lincoln). The total soluble solids and citric acid content have been shown to be increased by low soil water availability (T50) for mangetout. Fertigation treatments did not significantly affect the antioxidant compounds (total phenolic and ascorbic acid), minerals and protein fraction contents...
Palabra/s clave
French bean
mangetout
peas
antioxidant
ascorbic acid
total phenolic content
mineral composition