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090			_aB-11076
245	1	0	_aAntioxidant compounds in green and red peppers as affected by irrigation frequency, salinity and nutrient solution composition
490	0		_vJournal of the Science of Food and Agriculture, 89(8), p.1352-1359, 2009
520	3		_aBACKGROUND: There is a need to encourage more sustainable agricultural practices, reducing inputs of water and fertilisers while minimising any negative impact on fruit quality. The effect of irrigation frequency, salinity and potassium and calcium fertilisation on the content of bioactive compounds and quality attributes of green and red peppers grown with and without substrate was evaluated. RESULTS: Lowirrigation frequency and salinity improved the quality attributes (drymatter, soluble solids content and titratable acidity)of pepper. Low irrigation frequency increased vitamin C content by 23
650	1	4	_aCAPSICUM ANNUUM L.
650	1	4	_aVITAMIN C
650	1	4	_aCAROTENOIDS
650	1	4	_aPOLYPHENOLS
650	1	4	_aSOIL-LESS CULTURE
650	1	4	_aHYDROPONIC
700	1	2	_aMarín, A.
700	1	2	_aRubio, J.S.
700	1	2	_aMartínez, V.
700	1	2	_aGil, M.I.
856	4	0	_uhttps://drive.google.com/file/d/1zlEBuiWLTmzdARQvusD_HFeg556rO0Ag/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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