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How Water Quality and Quantity Affect Pepper Yield and Postharvest Quality

Agricultural Research Organization, The Volcani Center, Department of Postharvest Science of Fresh Produce, Rishon Leziyyon 7505101, Israel
Central and Northern Arava Research and Development, Arava Sapir 8682500, Israel
Author to whom correspondence should be addressed.
Horticulturae 2019, 5(1), 4;
Received: 29 November 2018 / Revised: 24 December 2018 / Accepted: 2 January 2019 / Published: 7 January 2019
(This article belongs to the Special Issue Abiotic Stress Effects on Performance of Horticultural Crops)
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There are gaps in our knowledge of the effects of irrigation water quality and amount on yield and postharvest quality of pepper fruit (Capsicum annuum L.). We studied the effects of water quality and quantity treatments on pepper fruits during subsequent simulated storage and shelf-life. Total yield decreased with increasing water salinity, but export-quality yield was not significantly different in fruits irrigated with water of either 1.6 or 2.8 dS/m, but there was a 30–35% reduction in export-quality yield following use of water at 4.5 dS/m. Water quantity hardly affected either total or export-quality yield. Water quality but not quantity significantly affected fruit weight loss after 14 days at 7 °C plus three days at 20 °C; irrigation with water at 2.8 dS/m gave the least weight loss. Fruits were significantly firmer after irrigation with good-quality water than with salty water. The saltier the water, the higher was the sugar content. Vitamin C content was not affected by water quality or quantity, but water quality significantly affected antioxidant (AOX) content. The highest AOX activity was found with commercial quality water, the lowest with salty water. Pepper yield benefited by irrigation with fresh water (1.6 dS/m) and was not affected by water quantity, but post-storage fruit quality was maintained better after use of moderately-saline water (2.8 dS/m). Thus, irrigation water with salinity not exceeding 2.8 dS/m will not impair postharvest quality, although the yield will be reduced at this salinity level. View Full-Text
Keywords: prolonged storage; salinity; shelf-life prolonged storage; salinity; shelf-life

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Fallik, E.; Alkalai-Tuvia, S.; Chalupowicz, D.; Zaaroor-Presman, M.; Offenbach, R.; Cohen, S.; Tripler, E. How Water Quality and Quantity Affect Pepper Yield and Postharvest Quality. Horticulturae 2019, 5, 4.

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