Effects of Fertigation Management on the Quality of Organic Legumes Grown in Protected Cultivation
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 determina...
| Main Authors: | , , , , , |
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| Format: | info:eu-repo/semantics/article |
| Language: | English |
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MDPI
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10835/9827 https://doi.org/10.3390/horticulturae7020028 |
| _version_ | 1789406483193004032 |
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| author | García García, María del Carmen Font Villa, Rafael Gómez, Pedro Valenzuela Manjón-Cabeza, Juan Luis Fernández, Juan A. Río Celestino, Mercedes del |
| author_facet | García García, María del Carmen Font Villa, Rafael Gómez, Pedro Valenzuela Manjón-Cabeza, Juan Luis Fernández, Juan A. Río Celestino, Mercedes del |
| author_sort | García García, María del Carmen |
| collection | DSpace |
| description | 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 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. |
| format | info:eu-repo/semantics/article |
| id | oai:repositorio.ual.es:10835-9827 |
| institution | Universidad de Cuenca |
| language | English |
| publishDate | 2021 |
| publisher | MDPI |
| record_format | dspace |
| spelling | oai:repositorio.ual.es:10835-98272023-04-12T18:58:26Z Effects of Fertigation Management on the Quality of Organic Legumes Grown in Protected Cultivation García García, María del Carmen Font Villa, Rafael Gómez, Pedro Valenzuela Manjón-Cabeza, Juan Luis Fernández, Juan A. Río Celestino, Mercedes del French bean mangetout peas antioxidant ascorbic acid total phenolic content mineral composition 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 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. 2021-02-15T11:57:19Z 2021-02-15T11:57:19Z 2021-02-07 info:eu-repo/semantics/article 2311-7524 http://hdl.handle.net/10835/9827 https://doi.org/10.3390/horticulturae7020028 en https://www.mdpi.com/2311-7524/7/2/28 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess MDPI |
| spellingShingle | French bean mangetout peas antioxidant ascorbic acid total phenolic content mineral composition García García, María del Carmen Font Villa, Rafael Gómez, Pedro Valenzuela Manjón-Cabeza, Juan Luis Fernández, Juan A. Río Celestino, Mercedes del Effects of Fertigation Management on the Quality of Organic Legumes Grown in Protected Cultivation |
| title | Effects of Fertigation Management on the Quality of Organic Legumes Grown in Protected Cultivation |
| title_full | Effects of Fertigation Management on the Quality of Organic Legumes Grown in Protected Cultivation |
| title_fullStr | Effects of Fertigation Management on the Quality of Organic Legumes Grown in Protected Cultivation |
| title_full_unstemmed | Effects of Fertigation Management on the Quality of Organic Legumes Grown in Protected Cultivation |
| title_short | Effects of Fertigation Management on the Quality of Organic Legumes Grown in Protected Cultivation |
| title_sort | effects of fertigation management on the quality of organic legumes grown in protected cultivation |
| topic | French bean mangetout peas antioxidant ascorbic acid total phenolic content mineral composition |
| url | http://hdl.handle.net/10835/9827 https://doi.org/10.3390/horticulturae7020028 |
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