Manipulating quality of horticultural crops with fertigation

Abstract

Improved management of water and nutrient supply to horticultural crops could have positive effects on several aspects of product quality. In general, horticultural crops are quite reactive to changes in water and nutrient management, and therefore to the application of fertigation techniques. However, which specific quality attributes may be really manipulated by means of fertigation? The main quality aspects that should be considered are: marketability, processing capacity, and nutritional and nutraceutical value to human health. In addition consideration of the "new quality" aspects in relation to molecular farming and environmental impact must be examined. The main objective of fertigation management is to ensure a correct balance in dry matter allocation among plant's various vegetative and reproductive organs. As a consequence, the main fertigation effect is on plant morphology and its ability to influence the marketable quality. The content of specific elements or compounds (nutritional and nutraceutical) in the edible parts may also be influenced by means of fertigation management. Horticultural production for processing purposes requires specific quality parameters to be modified to produce frozen foods, fresh-cut fruits and vegetables, and ready-to-eat foods (respectively from third to fifth food array). Some of these parameters like oBrix or dry matter content could be in some cases manipulated by fertigation management.