Publications by authors named "J Collado-Gonzalez"

Article Synopsis
  • The study explores reducing nitrogen supply while using biostimulants to achieve sustainable agriculture that enhances economic, nutritional, and environmental outcomes without compromising yields.*
  • Twelve treatments were tested, varying nitrogen levels and selenium application, leading to improved antioxidant activity and total phenolic compounds in celery grown with less nitrogen.*
  • Results show significant increases in bioactive compounds in celery parts, especially when selenium was applied to the leaves, highlighting the potential to turn celery waste into valuable products.*
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Due to climate change and exacerbated population growth, the search for new sustainable strategies that allow for greater food productivity and that provide greater nutritional quality has become imperative. One strategy for addressing this problem is the combined use of fertilization with a reduced dose of nitrogen and biostimulants. Celery processing produces a large amount of waste with its concomitant pollution.

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The use of nitrogen as a fertilizer can be highly risky when used excessively, and it is therefore necessary to find novel techniques to reduce its use. Aquaponics reduces the use of synthetic fertilizers and water, and the leaching of nitrate into the environment. One way to avoid problems due to a reduction in nitrogen availability could be the use of plant growth promoting rhizobacteria (PGPR).

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Heat and nutritional stresses have a significantly effect on the accumulation of bioactive and other compounds harmful to human health, like nitrates, in green leafy vegetables like lamb's lettuce. Plant growth-promoting bacteria (PGPB) have shown to confer beneficial biochemical changes to various crops under different stresses. The hypothesis proposed here is that the combination of optimal N level (2.

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In recent years, the interest on baby-leaf lettuce has grown steadily, because it is richer in bioactive compounds than other traditional vegetables. However, the quality of lettuce is being increasingly affected by climate change. It is very rare for a climatic effect to occur in isolation.

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