Influence of Growing Substrate and Rootstock on the Physicochemical Properties of Lemons | Chapter 11 | Current Perspectives in Agriculture and Food Science Vol. 3

 Lemons are saw as one of the most main species in the experience due to its extreme level of bioactive compounds.  Lemon juice is credited accompanying direct health benefits due to allure antimicrobial, antioxidant, antiviral, and anti-angering activity. Their economic significance stems not only from their fresh consumption but more from their applications in various corporations such as healing, pharmaceutical, and food. However, the synthetic and nutritional composition of lemons is not continual and can be influenced by extrinsic factors, containing variety, weather conditions, and crop administration. Therefore, the main objective of this study was to decide the compositional variations of the fruit, that is essential to outline its potential use. The rootstock and increasing substrate were two controlled factors that were judged in relation to the physicochemical properties of the 'Verna' dud. Ninety lemon seedlings were grown on three different rootstocks and three various culture mediums.  Lemon wood cultivated accompanying a 50% sediment/peat join substrate showed a higher total result (590 lemons and 90.53 kg) than those cultivated with 75% sea sediment, that resulted in an 80% lower production. Citrus aurantium's manufacturing was greatly outperformed by Citrus macrophylla and Citrus aurantium/Citrus sinensis rootstocks.  All the fruits bestowed a predominantly yellow color appropriate for the market (0 < CI < +5), and pertaining to food and chemical limits were consistent with dossier reported for 'Verna' clones. All of the lemons obtained, two together fresh and processed, were appropriate for marketing and use. The findings showed that the intentional variables have limited influence on the quality limits of lemon fruits but take care of confirm the potential of sea sediment as a culture substrate.

Author(s) Details:

Juan José Martínez-Nicolas,
Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Ctra, Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.

Dámaris Núñez-Gómez,
Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Ctra, Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.

Vicente Lidón,
Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Ctra, Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.

Rafael Martínez-Font,
Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Ctra, Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.

Pablo Melgarejo,
Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Ctra, Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.

Francisca Hernández,
Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Ctra, Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.

Pilar Legua,
Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Ctra, Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.

Please see the link here: https://stm.bookpi.org/CPAFS-V3/article/view/10255