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Cultivation and Cultural Practices of Opuntia spp.

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Opuntia spp.: Chemistry, Bioactivity and Industrial Applications

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Abstract

The genus Opuntia, family Cactaceae, originated in Mexico and spread to arid and semiarid regions worldwide. Opuntia ficus-indica (L.) Mill. is one of the most agro-economically important cactus species due to its fruit value with high nutritional and medicinal importance. Fruit can be consumed fresh, processed, or as a juice. Some Opuntia species are wild, and fruit is not suitable for human nutrition, but plants can be used as forage for animal nutrition. Moreover, Opuntia spp. is used to produce cladodes that are widely used as a type of vegetables. Cultivation of Opuntia spp. is an easy process. To achieve good results, several factors should be considered, such as the location, planting method, environmental conditions, soil type, cultural practices, and harvest stage to produce high yield with good quality.

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Abbreviations

BAP:

6-Benzylaminopurine

CAM:

Crassulacean acid metabolism

DM:

Dry matter

EC:

Electrical conductivity

FDP:

Fruit development period

IBA:

Indole-3-butyric acid

Kc:

Crop factor

PAR:

Photosynthetically active radiation

PPF:

Photosynthetic photon flux

PPFD:

Photosynthetic photon flux density

PVC:

Polyvinyl chloride

RFI:

Re-flowering index

RH:

Relative humidity

RUE:

Rainfall use efficiency

SAI:

Stem area index

SD:

Saturation deficit

SF:

Spring flush

TSS:

Total soluble solids

WUE:

Water use efficiency

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Horticulture, Tanta University, Tanta, Egypt

    Shamel M. Alam-Eldein

  2. Faculty of Agriculture, Department of Horticulture, KafrElsheikh University, Kafr Elsheikh, Egypt

    Alaa El-Din K. Omar

  3. Institute of Research and Consulting, King Fasil University, Al Ahsa, Kingdom of Saudi Arabia

    Alaa El-Din K. Omar

  4. Horticulture Research Institute, Agricultural Research Center (ARC), Giza, Egypt

    Hassan A. Ennab

  5. Faculty of Agriculture, Department of Biochemistry, Zagazig University, Zagazig, Egypt

    Ahmad A. Omar

  6. Department of Horticultural Sciences, Citrus Research and Education Center, Institute of Food and Agricultural Sciences, University of Florida, Lake Alfred, FL, USA

    Ahmad A. Omar

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    Mohamed Fawzy Ramadan

  2. Food Technology Department, Suez Canal University, Ismailia, Egypt

    Tamer E. Moussa Ayoub

  3. Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany

    Sascha Rohn

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Alam-Eldein, S.M., Omar, A.ED.K., Ennab, H.A., Omar, A.A. (2021). Cultivation and Cultural Practices of Opuntia spp.. In: Ramadan, M.F., Ayoub, T.E.M., Rohn, S. (eds) Opuntia spp.: Chemistry, Bioactivity and Industrial Applications. Springer, Cham. https://doi.org/10.1007/978-3-030-78444-7_6

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