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Influence of Ca2+, K+ and NO3- fertilisation on nutricional quality of pepper.

AuthorsFlores, Pilar; Navarro, Josefa M.; Garrido, Consuelo ; Rubio, Jose S.; Martínez, Vicente
KeywordsCapsicum annuum L
Antioxidant activity
Ascorbic acid
Phenolic compounds
Issue Date2-Mar-2004
PublisherSociety of Chemical Industry
CitationJournal of the Science of Food and Agriculture 84(6): 569-574 (2004)
AbstractA study was conducted in order to assess the effect of different fertilisation levels of Ca2+, K+ and NO3- on the bioactive nutrient content in red pepper (Capsicum annuum L) fruits. The experiment was carried out in a greenhouse, under hydroponic culture. Lycopene, -carotene, vitamin C, total phenolic compound, sugar, nitrate and potassium contents and antioxidant activity were determined. Increasing Ca2+ and NO3- concentrations in the root medium increased the lycopene and -carotene contents in pepper. Antioxidant activity was determined in the hydrophilic (HAA) and lipophilic (LAA) fractions. HAA was increased by intermediate and high Ca2+ concentrations in the culture medium. However, LAA was raised only by NO3- treatments. Vitamin C, sugar and total phenolic acid contents were not affected by Ca2+ or NO3- treatments. K+ treatments had no effect on nutritional quality of pepper. An increased supply of Ca2+ and NO3- in the culture medium could constitute a useful practice for improving the nutritional attributes of pepper as well as its commercial quality. Copyright © 2004 Society of Chemical Industry
Description6 pages, 3 figures, 2 tables.
Publisher version (URL)http://dx.doi.org/10.1002/jsfa.1694
Appears in Collections:(CEBAS) Artículos
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