Minimal nitrogen and water use in horticulture: Effects on quality and content of selected nutrients

Horticultural production has primarily focused on increasing productivity through intensification of fertilizers and water, resulting in high environmental costs. Recent research indicates that high nitrogen applications can have significantly negative effects on produce quality as well as secondary plant metabolite and vitamin content within fruits and vegetables. Consumer awareness of both sustainable production practices and nutritional content within fruits and vegetables has risen dramatically in recent years, indicating that there is a likely market for produce grown with minimal nitrogen and water inputs. This review investigates the effects on produce quality of nitrogen and water applications in fruit and vegetable crops, with specific emphasis on the content of flavonoids, carotenoids, glucosinolates and ascorbic acid. The link between the nutritional quality of horticultural crops and the environmental and social sustainability of reducing nitrogen and water is considered and discussed.