Abstract
There are gaps in our knowledge of the effects of irrigation water quality and amount on yield and postharvest quality of pepper fruit (Capsicum annuum L.). We studied the effects of water quality and quantity treatments on pepper fruits during subsequent simulated storage and shelf-life. Total yield decreased with increasing water salinity, but export-quality yield was not significantly different in fruits irrigated with water of either 1.6 or 2.8 dS/m, but there was a 30–35% reduction in export-quality yield following use of water at 4.5 dS/m. Water quantity hardly affected either total or export-quality yield. Water quality but not quantity significantly affected fruit weight loss after 14 days at 7 °C plus three days at 20 °C; irrigation with water at 2.8 dS/m gave the least weight loss. Fruits were significantly firmer after irrigation with good-quality water than with salty water. The saltier the water, the higher was the sugar content. Vitamin C content was not affected by water quality or quantity, but water quality significantly affected antioxidant (AOX) content. The highest AOX activity was found with commercial quality water, the lowest with salty water. Pepper yield benefited by irrigation with fresh water (1.6 dS/m) and was not affected by water quantity, but post-storage fruit quality was maintained better after use of moderately-saline water (2.8 dS/m). Thus, irrigation water with salinity not exceeding 2.8 dS/m will not impair postharvest quality, although the yield will be reduced at this salinity level.
Highlights
The amount of agricultural land destroyed by salt accumulation each year, worldwide, is estimated to be 10 million ha [1]
The better the water quality, the higher was the total cumulative yield during the growing season (Figure 1); the total yield decreased as the water salinity increased
The limited water quantities available to farmers and increasing water salinity impair plant growth and yield, which depend on water quantity and quality, and may vary according to the plant genotype [11,12]
Summary
The amount of agricultural land destroyed by salt accumulation each year, worldwide, is estimated to be 10 million ha [1]. This destruction rate could be accelerated by: climate change; excessive use of groundwater; increasing use of low-quality water in irrigation; and the massive introduction of irrigation associated with intensive farming. Valley in the southern part of Israel This region is predominantly arid and is affected by salinity because of very low rainfall (
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