The Council of Agriculture, Fisheries, Food and Water, through the Valencian Institute of Agricultural Research (IVIA), is leading a research project dealing with pepper productivity and resistance to salinity, both in irrigation water and the soil.
Water and soil salinity reduce productivity and quality of the product, which is why IVIA and the Polytechnic University of Valencia are conducting a study to find patterns in peppers making them specifically resistant to salinity.
The results obtained indicate that commercial performance and quality are greater in plants grafted on rootstocks that tolerate salt water in the Lamuyo and Italian varieties.
The practical application of this research opens new possibilities for the growing of peppers, as the use of these patterns will make it possible to improve performance, particularly in areas with very salty water or soil.
The results obtained indicate that commercial performance and quality are greater in plants grafted on rootstocks that tolerate salt water in the Lamuyo and Italian varieties.
The practical application of this research opens new possibilities for the growing of peppers, as the use of these patterns will make it possible to improve performance, particularly in areas with very salty water or soil.
In the Region of Valencia, the production of this vegetable concentrates in la Vega Baja del Segura, in the south of the province of Alicante, mainly in the town of Pilar de la Horadada, and also in the fields of Valencia, in the area of El Perelló.
Around 650 hectares are used for pepper cultivation, with a production of 38,549 tonnes. Valencians consumed 24,595 tonnes in 2011, with a value of 38.7 million Euro.
Source: Gva