Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces
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 ripening on the production, physico-chemical characteristics, and nutritional quality of fruit from Spanish local...
| Main Authors: | , , , , , , |
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| Format: | article |
| Language: | Inglés |
| Published: |
MDPI
2020
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11939/6553 https://www.mdpi.com/2076-3921/9/6/501#cite |
| Summary: | 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 ripening
on the production, physico-chemical characteristics, and nutritional quality of fruit from Spanish local
pepper 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 the
yield and marketable quality and did not negatively influence the physico-chemical and nutritional
characteristics of the fruit. It was noteworthy that the bioactive compound contents and antioxidant
capacity were more related to maturity stage and genotype, and red fruit had a higher antioxidant
capacity than green fruit. However, in all the scions, grafting significantly enhanced lycopene
content in both red and green fruit. Another important effect of grafting was the volatile compound
composition evidenced by discriminant analyses, which was characterized for the first time in the
fruit of these landraces. The rootstock and scion combination could be a way to improve not only the
production, but also the fruit quality of peppers |
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