Next Article in Journal
Research Advances in the Use of Bioactive Compounds from Vitis vinifera By-Products in Oral Care
Previous Article in Journal
Copper Sources for Sod1 Activation
Open AccessArticle

Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces

1
Departamento de Producción Vegetal, CVER, Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain
2
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
3
Instituto Valenciano de Investigaciones Agrarias, Centro de Citricultura y Producción Vegetal, Departamento de Horticultura, CV-315, Km 10,7, Moncada, 46113 Valencia, Spain
4
Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
*
Author to whom correspondence should be addressed.
Antioxidants 2020, 9(6), 501; https://doi.org/10.3390/antiox9060501
Received: 30 April 2020 / Revised: 27 May 2020 / Accepted: 31 May 2020 / Published: 8 June 2020
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. View Full-Text
Keywords: antioxidant activity; ascorbic acid; Capsicum annuum; carotenoids; lycopene; phenolics; scion; VOCs antioxidant activity; ascorbic acid; Capsicum annuum; carotenoids; lycopene; phenolics; scion; VOCs
Show Figures

Figure 1

MDPI and ACS Style

Gisbert-Mullor, R.; Ceccanti, C.; Gara Padilla, Y.; López-Galarza, S.; Calatayud, Á.; Conte, G.; Guidi, L. Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces. Antioxidants 2020, 9, 501.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop