Mostrar el registro sencillo del ítem

dc.contributor.authorGarcía García, María del Carmen 
dc.contributor.authorFont Villa, Rafael 
dc.contributor.authorGómez, Pedro
dc.contributor.authorValenzuela Manjón-Cabeza, Juan Luis 
dc.contributor.authorFernández, Juan A.
dc.contributor.authorRío Celestino, Mercedes del 
dc.date.accessioned2021-02-15T11:57:19Z
dc.date.available2021-02-15T11:57:19Z
dc.date.issued2021-02-07
dc.identifier.issn2311-7524
dc.identifier.urihttp://hdl.handle.net/10835/9827
dc.description.abstractAppropriate 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 of legumes studied. Regarding legume health benefits, the most prominent cultivars were BC-033620 pea and French bean because of their high total phenolic (65 mg gallic acid equivalent 100 g−1 fresh weight) and ascorbic acid content (55 mg ascorbic acid 100 g−1 fresh weight), respectively. The results expand our knowledge concerning the nutraceutical quality and appropriate cultivation methods of legumes in order to make the system more sustainable and to encourage their consumption.es_ES
dc.language.isoenes_ES
dc.publisherMDPIes_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFrench beanes_ES
dc.subjectmangetoutes_ES
dc.subjectpeases_ES
dc.subjectantioxidantes_ES
dc.subjectascorbic acides_ES
dc.subjecttotal phenolic contentes_ES
dc.subjectmineral compositiones_ES
dc.titleEffects of Fertigation Management on the Quality of Organic Legumes Grown in Protected Cultivationes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://www.mdpi.com/2311-7524/7/2/28es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doihttps://doi.org/10.3390/horticulturae7020028


Ficheros en el ítem

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem

Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Excepto si se señala otra cosa, la licencia del ítem se describe como Attribution-NonCommercial-NoDerivatives 4.0 Internacional