1,721,008 research outputs found
Vegetable Grafting: A Toolbox for Securing Yield Stability under Multiple Stress Conditions
No full textThis is the final paper 'A toolbox for securing yield stability under multiple stress conditions (2018) Frontiers in Plant Science, 8, art. no. 2255. '
https://doi.org/10.3389/fpls.2017.02255
https://www.frontiersin.org/articles/10.3389/fpls.2017.02255/ful
Watermelon and melon fruit quality: The genotypic and agro-environmental factors implicated
No full textThis is the final paper 'Watermelon and melon fruit quality: The genotypic and agro-environmental factors implicated' (2018). Scientia Horticulturae, 234, pp. 393-408.
https://doi.org/10.1016/j.scienta.2018.01.032
https://www.sciencedirect.com/science/article/pii/S0304423818300384?via%3Dihu
Microgreens as a Component of Space Life Support Systems: A Cornucopia of Functional Food
Full text linkGenotypic, storage and processing effects on compositional and bioactive components of fresh sprouts
No full text
Chemical Eustress Elicits Tailored Responses and Enhances the Functional Quality of Novel Food Perilla frutescens
Full text linkConsumer demand for fresh and functional horticultural products is on the rise. Perilla frutescens, L. Britt (Lamiaceae) is a potential specialty/niche crop for consumption and therapeutic uses with high contents of phenolic and volatile compounds. Plant growth, mineral composition, polyphenol profile and aroma volatile components of two perilla genotypes in response to salinity (non-salt control, 10, 20 or 30 mM NaCl) applied as chemical eustressor were assessed. Salinity suppressed growth and yield of both genotypes, although the red-pigmented genotype was less sensitive than the green-pigmented one. Mild (10 mM NaCl) and moderate (20 and 30 mM NaCl) salinity suppressed foliar potassium, magnesium, nitrate and chlorophyll a concentrations of both genotypes and increased the levels of rosmarinic acid, total polyphenols and target aroma volatilecomponents. Greenperillashowedhigheryieldandbiomassproductionandhighercontentof protein,drymatter,calcium,magnesium,perillaketoneandcis-jasmone,whereasredperillaexhibited higher content of potassium, chlorophyll a, rosmarinic acid, total polyphenols, perilla aldehyde and benzaldehyde. Ourfindingssupportthatchemicaleustressorssuchasmildtomoderatesalinityoffer valuable means to manipulate phytochemical and aroma profiles
Nitrate in fruits and vegetables
No full textThis is the final paper 'Nitrate in fruits and vegetables' (2018). Scientia Horticulturae, 237, pp. 221-238.
https://doi.org/10.1016/j.scienta.2018.04.016
https://www.sciencedirect.com/science/article/pii/S0304423818302656?via%3Dihu
Hemp microgreens as an innovative functional food: variation in the organic acids, amino acids, polyphenols, and cannabinoids composition of six hemp cultivars
No full textHemp (Cannabis sativa L.) is a multi-functional crop cultivated for fiber, seeds, or phytochemical extraction. Once a major industrial crop in several agro-environments, its cultivation strongly declined in developed countries since World War II. Exploiting hemp vegetative tissue as innovative food has remained largely unexplored. The current work examined the potential production of hemp microgreens. Six cultivars were assessed for yield and composition of organic acids, amino acids, polyphenols and phytocannabinoids, through IC, FLD-HPLC and UHPLC-HRMS, respectively. Bioactive composition was strongly related to the hemp variety. ‘Silvana’ demonstrated the highest total content of amino acids and essential amino acids, high concentrations of cannflavin A and B, and moderate levels of cannabidiol and cannabigerol. ‘Finola’ distinguished by the highest concentration of cannflavins and total polyphenols, and the lowest levels of Δ9-THC. Regardless of varietal differences, hemp microgreens proved widely safe in terms of Δ9-THC content
Micro-scale vegetable production and the rise of microgreens
Full text linkBackground Interest in fresh, functional foods is on the rise, compelled by the growing interest of consumers for diets that support health and longevity. Microgreens garner immense potential for adapting leafy vegetable production to a micro-scale and for improving nutritional value in human diet. Scope and approach Major preharvest factors of microgreens production, such as species selection, fertilization, biofortification, lighting and growth stage at harvest are addressed with respect to crop physiology and quality, as well as postharvest handling and applications, temperature, atmospheric composition, lighting and packaging technology which influence shelf-life and microbial safety. Key prospects for future research aiming to enhance quality and shelf-life of microgreens are highlighted. Key findings and conclusions Effective non-chemical treatments for seed surface sterilization and antimicrobial action, pre-sowing treatments to standardize and shorten the production cycle and crop-specific information on the interaction of sowing rate with yield and quality deserve further attention. Indigenous landraces, underutilized crops and wild edible plants constitute a vast repository for selection of genetic material for microgreens. Modular fertilization may fortify microgreens bioactive content and augment their sensorial attributes. Pre- and postharvest select-waveband, intensity and photoperiod combinations can elicit compound-specific improvements in functional quality and in shelf-life. Research is needed to identify effective sanitizers and drying methods non-abusive on quality and shelf-life for commercialization of ready-to-eat packaged microgreens. Genotypic variability in postharvest chilling sensitivity and the interactions of temperature, light conditions and packaging gas permeability should be further examined to establish environments suppressive on respiration but preventive of off-odor development
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