scholarly journals Hydroponic Cactus Pear Production, Productivity and Quality of Nopalito and Fodder

10.5772/37653 ◽  
2012 ◽  
Author(s):  
Hugo Magdaleno ◽  
Cristian Lpez-Palacios ◽  
Juan Rogelio ◽  
Juan Antonio
Keyword(s):  
Cactus Pear

scholarly journals Chemical composition of cactus pear cladodes under different fertilization and harvesting managements

2018 ◽  
Vol 53 (2) ◽  
pp. 221-228
Author(s):  
Gil Mario Ferreira Gomes ◽  
Magno José Duarte Cândido ◽  
Marcos Neves Lopes ◽  
Theyson Duarte Maranhão ◽  
Dhones Rodrigues de Andrade ◽  
...  
Keyword(s):  
Organic Matter ◽  
Chemical Composition ◽  
Crude Protein ◽  
Block Design ◽  
Neutral Detergent Fiber ◽  
Single Superphosphate ◽  
Cactus Pear ◽  
Randomized Complete Block Design ◽  
Total Carbohydrates

Abstract: The objective of this work was to evaluate the effects of combined phosphorus and nitrogen fertilization and of harvesting frequency on the chemical composition of 'Gigante' cactus pear (Opuntia ficus-indica) cladodes. The experiment was carried out in two municipalities, Quixadá and Tejuçuoca, in the state of Ceará, Brazil. Fertilization with nitrogen (urea) and phosphorus (single superphosphate) was done with nine doses, respectively: 10 and 70, 70 and 10, 70 and 70, 70 and 130, 100 and 100, 130 and 70, 130 and 130, 130 and 190, and 190 and 130 kg ha-1 per year, besides 100 kg ha-1 N and P2O5 per year as the control. The harvesting frequencies evaluated were annual and biannual. A randomized complete block design was adopted, in split plot, with four replicates. The effect of fertilization on the contents of total dry matter, crude protein, neutral detergent fiber, organic matter, and total carbohydrates in the cladodes varies with harvesting frequency and site. Regarding harvesting frequency, there were higher contents of organic matter, total carbohydrates, and neutral detergent fiber, but lower contents of crude protein for the biannual harvesting in both municipalities. Annual harvesting improves the nutritional quality of primary and secondary cladodes in the municipality of Quixadá and of secondary and tertiary cladodes in Tejuçuoca.

Effects of nitrogen and phosphorus fertilization on fruit yield and quality of cactus pear Opuntia ficus-indica (L.) Mill.

Fruits ◽  
2017 ◽  
Vol 72 (4) ◽  
pp. 212-220 ◽  
Author(s):  
M. Arba ◽  
◽  
A. Falisse ◽  
R. Choukr-Allah ◽  
M. Sindic ◽  
...  
Keyword(s):  
Fruit Yield ◽  
Phosphorus Fertilization ◽  
Nitrogen And Phosphorus ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Yield And Quality

Mineral nutrition enhances yield and affects fruit quality of ‘Cristalina’ cactus pear

2014 ◽  
Vol 167 ◽  
pp. 63-70 ◽  
Author(s):  
Jorge A. Zegbe ◽  
Alfonso Serna-Pérez ◽  
Jaime Mena-Covarrubias
Keyword(s):  
Fruit Quality ◽  
Mineral Nutrition ◽  
Cactus Pear

Fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding

2020 ◽  
Vol 158 (4) ◽  
pp. 304-312
Author(s):  
A. G. S. Matias ◽  
G. G. L. Araujo ◽  
F. S. Campos ◽  
S. A. Moraes ◽  
G. C. Gois ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Water Balance ◽  
Butyric Acid ◽  
Water Intake ◽  
Nutritional Quality ◽  
Total Water ◽  
Cactus Pear ◽  
Fermentation Profile

AbstractThis study aimed to evaluate the fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba. Two experiments were performed: the first evaluated the fermentation characteristics, chemical composition and determined the organic acids in cactus pear silages with the inclusion of five levels of maniçoba (0, 25, 50, 75 and 100%) in six opening times (1, 7, 15, 30, 60 and 90 days). The second experiment determined the nutrient intake, digestibility, water balance and nitrogen balance in Canindé goats fed diets based on cactus pear silage with the inclusion of four levels of maniçoba (25, 50, 75 and 100%), with six animals per treatment. The increase in maniçoba levels in cactus pear silage provided a linear increase in the butyric acid, dry matter (DM), ether extract, crude protein, neutral detergent fibre, acid detergent fibre, lignin, cellulose, hemicellulose, water intake via drinking fountain and metabolic water, and reduced the pH, lactic acid, acetic acid, mineral matter, total carbohydrates, non-fibrous carbohydrates, water intake via food, total water intake, water excreted in the faeces, water excreted in the urine, total water excretion and water balance. Quadratic behaviour was observed for N-NH3, DM recovery and propionic acid, with an increase in maniçoba levels in cactus pear silages. Regarding the different opening times, there was a significant effect in pH, N-NH3, acetic acid, lactic acid and butyric acid (P < 0.050). The inclusion of maniçoba in cactus pear silage improved the fermentation characteristics and nutritional quality to be used in diets for goats.

scholarly journals Optimization of Cactus Pear Fruit Fermentation Process for Wine Production

Foods ◽  
2018 ◽  
Vol 7 (8) ◽  
pp. 121 ◽  
Author(s):  
Zenebe Tsegay ◽  
Chanukya Sathyanarayana ◽  
Solomon Lemma
Keyword(s):  
Fermentation Process ◽  
Process Conditions ◽  
Pear Fruit ◽  
Wine Production ◽  
Cactus Pear ◽  
Inoculum Concentration ◽  
Total Antioxidant ◽  
Antioxidant Concentration ◽  
Input Variables

Cactus pear fruit (Opuntia ficus-indica) has a chemical composition that renders it an attractive substrate for wine fermentation. However, there have been serious post-harvest losses of cactus fruit due to its short shelf life. This study aims to investigate wine production from cactus pear fruit juice by optimizing fermentation temperature, pH, and inoculum concentration (Saccharomyces cerevisiae) to obtain optimum quality-indicative responses. Response surface methodology coupled with central composite rotatable design was adopted in the present study to achieve optimized fermentation process conditions. The fermentation process was carried out for 6 days with varied input variables, and all the models showed significant p-values for interaction of variance (<0.05). Cactus pear fruit wine with a total acidity of 12.39 ± 1.32 g/L equivalent to tartaric acid (TTAE), alcohol content of 9 ± 0.31%, v/v, total antioxidant concentration of 235.3 ± 9.15 mg/L AAE (Ascorbic acid equivalent), and sensory acceptance of 7.74 ± 0.34 was produced at an optimized temperature of 30 °C, pH of 3.9, and inoculum concentration of 16%. The developed models could predict the quality of wine developed from cactus pear fruit.

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