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Healthier food produced in a sustainable manner at affordable price is a necessity in the contemporaneous society. In this context, studies to devise the minimum necessary amount of water to crops towards development are required not only to save water and/or energy, but also to improve plant fitness to cope with biotic and abiotic stresses, even after harvest, and to improve nutritional, functional and sensorial food properties. The awareness of the growing impact of environmental stress has lead to worldwide efforts in adapting agricultural production to adverse environmental conditions, focusing on mitigating quantitative yield losses (Godfray et al., 2010). Far less attention has been devoted to the impact of abiotic environmental stresses on crop quality (Wang & Frei, 2011). Limited water supply (LWS) is a serious threat to agriculture, and often cause yield reduction. However, many plant species are not intolerant to that, otherwise the water input concept should be revised. In this review we describe the effect of limiting water supply during plant development on fruit and vegetables postharvest quality, mainly in terms of sensorial attributes (texture, colour, aroma, and taste) and composition (nutrients and bioactive compounds), and also in terms of gene expression, enzyme activity, yield, and storage behaviour. A brief introduction about regulated deficit irrigation, plant growth regulators and secondary metabolites is presented to illustrate common aspects associated with water stress effects on fruit and vegetable quality.

Controlled Water Stress to Improve Fruit and Vegetable Postharvest Quality