Influence of controlled deficit irrigation on tomato functional value
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Scholar |
Otros documentos de la autoría: Martí, Raúl; Valcárcel, Mercedes; Leiva-Brondo, Miguel; Lahoz García, Inmaculada; Campillo, Carlos; Roselló, Salvador; Cebolla-Cornejo, Jaime
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https://doi.org/10.1016/j.foodchem.2018.01.098 |
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Título
Influence of controlled deficit irrigation on tomato functional valueAutoría
Fecha de publicación
2018-06-30Editor
ElsevierCita bibliográfica
MARTÍ RENAU, Raúl; VALCÁRCEL GERMES, Mercedes; LEIVA-BRONDO, Miguel; LAHOZ, Inmaculada; CAMPILLO, Carlos; ROSELLÓ RIPOLLÉS, Salvador; CEBOLLA CORNEJO, Jaime. (2018). Influence of controlled deficit irrigation on tomato functional value. Food Chemistry, v. 252, p. 250-257Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
https://www.sciencedirect.com/science/article/pii/S0308814618301079Versión
info:eu-repo/semantics/publishedVersionPalabras clave / Materias
Resumen
The effect of controlled deficit irrigation (CDI) on the accumulation of carotenoids, polyphenols and l-ascorbic acid was studied in conventional and high lycopene tomato cultivars. Plants were initially irrigated to ... [+]
The effect of controlled deficit irrigation (CDI) on the accumulation of carotenoids, polyphenols and l-ascorbic acid was studied in conventional and high lycopene tomato cultivars. Plants were initially irrigated to cover 100%ETc and after the fruit set phase, the dose was reduced to 75% or 50% of ETc. CDI had no significant effect on the accumulation of carotenoids, while it increased the levels of the hydroxycinnamic acids chlorogenic and ferulic acids, the flavonoid rutin and l-ascorbic acid. Nevertheless, there were important interactions and this effect was highly dependent on the year and site of cultivation. Certain growing areas would be more favorable to supply high quality markets, and, fortunately, CDI would maximize polyphenol (100–75%ETc) and l-ascorbic acid (100–50%ETc) in these areas. A combination of the best genotype and growing area with CDI would offer high quality products, preserving a scarce resource: water. [-]
Publicado en
Food Chemistry (2018), v. 252Proyecto de investigación
1) Partially funded by the Spanish national government (INIA, RTA2011-00062), and 2) Spanish regional government (Gobierno de Extremadura, GRU-10130) and 3) the European Union (FEDER funds).Derechos de acceso
http://rightsstatements.org/vocab/CNE/1.0/
info:eu-repo/semantics/restrictedAccess
info:eu-repo/semantics/restrictedAccess
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