胡椒粉
抗坏血酸
钾
营养物
产量(工程)
园艺
人类受精
温室
化学
农学
生物
材料科学
有机化学
冶金
作者
M. Ángeles Botella,Laura Arévalo,Teresa C. Mestre,Francisco Rubio,Francisco García‐Sánchez,Rosa M. Rivero,Vicente Martı́nez
标识
DOI:10.1080/01904167.2016.1201501
摘要
The effect of potassium (K+) concentration on the nutritional quality and yield of pepper fruits was evaluated. Pepper plants were grown in a controlled-environment greenhouse under hydroponic conditions with different nutrient solutions obtained by modifying the Hoagland solution to achieve different K+ concentrations. Potassium nutrition affected fruit yield parameters more than vegetative biomass in pepper plants. The maximum fruit yield was obtained with 7 mM K+ in the nutrient solution. However, it is possible to improve the bioactive compounds of pepper fruits with a higher application of K+ without reducing yield. The increase of K+ in the nutrient solution improved pepper fruit quality by increasing fruit firmness, TSS content, soluble sugars and ascorbic acid concentration. Therefore, the fruit quality improvements obtained with adequate K+ nutrition resulted in nutritionally enriched fruits, which, at little or no extra cost, benefits the consumer.
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