Composition of Secondary Metabolites in Various Parts of 'Seolhyang' Strawberry Plants

Kim, Dong Sub; Na, Haeyoung; Kwack, Yurina; Kim, Sung Kyeom; Heo, Jeong Wook; Chun, Changhoo

doi:10.7235/hort.2013.12200

Cited by 5 publications

(3 citation statements)

References 25 publications

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“…Brown et al (2003) reported that young leaves of Arabidopsis have various secondary metabolites compared to old leaves, probably due to the re-allocation of secondary metabolites to decrease feeding by herbivores. Young leaves of strawberry plants also included greater content of phenolic compounds than old leaves (Kim et al, 2013). Antimicrobial activity of caffeic acid has been tested against various fungi and bacteria (Harrison et al, 2003;Kim et al, 2012;Rauha et al, 2000;Widmer and Laurent, 2006).…”

Section: The Contents Of Phenolic Compoundsmentioning

confidence: 99%

“…For instance, the leaves of strawberry and carrot include higher contents of phenolic compounds than edible parts (Kähkönenet al, 1999;Kim et al, 2013). The previous researches, however, have analyzed the contents of secondary metabolites in ripe fruits of tomato plants but few studies have reported the metabolites in inedible parts such as leaves, internodes, unripe fruits, and roots.…”

Section: Introductionmentioning

confidence: 99%

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Secondary Metabolite Profiling in Various Parts of Tomato Plants

Kim¹,

Na²,

Kwack³

et al. 2014

HST

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Contents of carotenoids, phenolic compounds, volatile organic compounds, and alkaloids in leaves, internodes, fruits, and roots of tomatoes in different developmental stages were measured. Lycopene, β-carotene, and lutein were detected in all the tested parts except roots and green fruits. Lycopene content in red fruits was 49.04 μg･g -1 FW, while that in the other parts was below 40 μg･g -1 FW. β-Carotene and lutein contents in 24th leaves were 5.81 and 6.40 μg･g -1 FW, respectively, and were greater than those in the other parts. Caffeic, chlorogenic, and vanillic acids were detected in all the tested parts except roots. The content of chlorogenic acid in the 18th leaves was 40.11 μg･g -1 FW, while that in the other parts was lower than 31.00 μg･g -1 FW. The contents of caffeic and vanillic acids in the 24th leaves were 9.18 and 1.64 μg･g -1 FW, respectively, and were greater than those in the other parts. Moreover, younger leaves contained the more diverse volatile organic compounds including monoterpenes and sesquiterpenes. Contents of dehydro-tomatine and -tomatine were greatest in leaves, followed by internodes, roots and fruits. Younger leaves and internodes contained more dehydro-tomatine and -tomatine than older leaves and internodes. The contents of dehydro-tomatine and -tomatine in the 24th leaves were 0.89 and 1.42 mg･g -1 FW, respectively, and were greatest among all the tested parts. Our results indicated that, except lycopene, tomato leaves included greater secondary metabolites contents than red fruits. The results suggest that inedible parts of tomato plants can be used as raw material for antioxidants, anti-inflammatory agents, fungistats, and pesticides.

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Section: The Contents Of Phenolic Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Secondary Metabolite Profiling in Various Parts of Tomato Plants

Kim¹,

Na²,

Kwack³

et al. 2014

HST

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“…The fiber content, in association with bioactive compounds, helps regulate blood sugar levels, which is important for controlling type 2 diabetes (Baicu & Popa, 2018). Various secondary metabolites are present in strawberries, including anthocyanins, ellagic acid, ellagitannins, and gallic acid, in varying amounts based on the strawberry cultivar and the ripening stage of the fruits (Kim et al., 2013). These secondary metabolites act as antioxidants that help to reduce inflammation and oxidative stress.…”

Section: Introductionmentioning

confidence: 99%

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Priyadarshi,

Jayakumar,

de Souza

et al. 2024

Comp Rev Food Sci Food Safe

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Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment‐friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer‐based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits.

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