Effect of nitrogen fertilization and Bacillus licheniformis biofertilizer addition on the antioxidants compounds and antioxidant activity of greenhouse cultivated tomato fruits (Solanum lycopersicum L. var. Sheva)

Ochoa‐Velasco, C.E.; Valadez-Blanco, Rogelio; Salas-Coronado, Raúl; Sustaita-Rivera, Fidencio; Hernández-Carlos, Beatríz; García-Ortega, Susana; Santos-Sánchez, Norma Francenia

doi:10.1016/j.scienta.2016.02.015

Cited by 75 publications

(59 citation statements)

References 27 publications

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“…A positive effect of beneficial microorganisms was recorded on ascorbic acid and polyphenols with increasing nitrogen [66], whereas conversely Le Bot et al [67] reported the polyphenols synthesis limitation caused by nitrogen increase in soil solution. Other authors [68] reported the effect of Glomus intraradices inoculation in enhancing the phenolic profile of rosemary leaves.…”

Section: Fruit Quality Mineral Composition and Antioxidant Compoundsmentioning

confidence: 92%

Tomato Yield, Quality, Mineral Composition and Antioxidants as Affected by Beneficial Microorganisms Under Soil Salinity Induced by Balanced Nutrient Solutions

Sellitto¹,

Golubkina

Pietrantonio³

et al. 2019

Agriculture

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With the aim of assessing the effects of beneficial microorganisms on greenhouse tomato “plum” grown under salinity conditions, research was carried out in southern Italy from summer to winter, by comparing two arbuscular mycorrhizal fungi (AMF) based formulates (Rizotech Plus, Myco Apply DR) and a non-inoculated control, in factorial combination with four soil electrical conductivities (1.5, 3.0, 4.5, 6.0 mS·cm−1 EC). The highest root colonization was 83% at 3.0 mS·cm−1 under AMF-based treatments and 34% at 1.5 mS·cm−1 in non-treated control; the latter attained lower values than AMF treatments at any soil EC. Harvest occurred 3.5 days earlier in control plants, six days earlier under 6.0 mS·cm−1 EC compared to 1.5 mS·cm−1. The inoculated plants always showed higher yield than the control ones and the highest production at 4.5 mS·cm−1 EC; control plants attained the highest yield under 3.0–4.5 mS·cm−1 EC. The highest values of most fruit quality indicators, mineral elements and antioxidant compounds and activity were recorded under AMF-based formulates inoculation and 6.0 mS·cm−1 soil EC. Beneficial microorganisms proved to be an effective environmentally friendly tool for improving tomato yield and quality performances in both normal and soil salinity conditions.

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Section: Fruit Quality Mineral Composition and Antioxidant Compoundsmentioning

confidence: 92%

Tomato Yield, Quality, Mineral Composition and Antioxidants as Affected by Beneficial Microorganisms Under Soil Salinity Induced by Balanced Nutrient Solutions

Sellitto¹,

Golubkina

Pietrantonio³

et al. 2019

Agriculture

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“…It was found that the inoculation of Pseudomonas fluorescens N21.4 to blackberry plants increased the flavonoid levels of the fruit [14,15], probably by upregulating the expressions of several flavonoid biosynthesis genes [15]. Additionally, the inoculation of Bacillus licheniformis to tomato plants, together with 75% of the recommended dosage for nitrogen fertilizer, improved the flavonoid levels in the fruit [40]. While it has been a concern that flavonoids are heat-labile and could be destroyed during the cooking process [134], the flavonoid-fortified tomato fruit, which can be, and often are, eaten raw, would be a good dietary source for these antioxidants.…”

Section: Flavonoidsmentioning

confidence: 99%

“…Increased N, P, and Cu concentrations, higher antioxidant concentrations and carotenoid contents [39] Pseudomonas sp. 19Fv1T Rhizospheric bacterium Fruit Improved vitamin C level and fructose level [38] Bacillus licheniformis Rhizospheric bacterium Fruit Improved flavonoid level [40] Wheat Pseudomonas jessenii (R62) and Pseudomonas synxantha (R81) and AMF consortium (Mnat) and (Mss2)…”

Section: Arbuscular Mycorrhizal Fungi and Rhizospheric Bacteria Leafmentioning

confidence: 99%

Possible Roles of Rhizospheric and Endophytic Microbes to Provide a Safe and Affordable Means of Crop Biofortification

Rehman

Lam

2019

Agronomy

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Biofortification has been used to improve micronutrient contents in crops for human consumption. In under-developed regions, it is important to fortify crops so that people can obtain essential micronutrients despite the limited variety in their diets. In wealthy societies, fortified crops are regarded as a “greener” choice for health supplements. Biofortification is also used in crops to boost the contents of other non-essential secondary metabolites which are considered beneficial to human health. Breeding of elite germplasms and metabolic engineering are common approaches to fortifying crops. However, the time required for breeding and the acceptance of genetically modified crops by the public have presented significant hurdles. As an alternative approach, microbe-mediated biofortification has not received the attention it deserves, despite having great potential. It has been reported that the inoculation of soil or crops with rhizospheric or endophytic microbes, respectively, can enhance the micronutrient contents in various plant tissues including roots, leaves and fruits. In this review, we highlight the applications of microbes as a sustainable and cost-effective alternative for biofortification by improving the mineral, vitamin, and beneficial secondary metabolite contents in crops through naturally occurring processes. In addition, the complex plant–microbe interactions involved in biofortification are also addressed.

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“…Many compounds contribute to the antioxidant activities; for example, Pinela and others [16] and Ochoa-Velasco and others [30] concluded that higher DPPH scavenging activities and reducing power are related to the higher antioxidant contents such as phenolic, flavones, anthocyanins, carotene, lycopene, vitamin C, and tocopherol. Kubola and Siriamornpun [31] reported that DPPH, FRAP, and hydroxyl radical scavenging ability had significant correlation with TPC.…”

Section: Antioxidant Activitiesmentioning

confidence: 99%

A Study on Organic Tomatoes: Effect of a Biostimulator on Phytochemical and Antioxidant Activities

Sidhu

Nandwani

Wang

et al. 2017

Journal of Food Quality

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The objective of the present study is to investigate nutritional and antioxidant activity of four types of organic tomato cultivars. The differences in tomato quality are also tested between groups with or without treatment using an organic biostimulator, Stimplex. Total phenolic compounds (TPC), lycopene, -carotene, DPPH free radical scavenging activity, reducing power, and color parameters were investigated in the current study. The results showed that there was no significant difference in TPC among cultivars regardless of Stimplex treatment. Higher lycopene and -carotene were obtained in Stimplex treated tomatoes. Lycopene and -carotene contents were significantly different among cultivars ( < 0.05). DPPH scavenging activity in controlled group was significantly higher than that in the Stimplex treated tomatoes ( < 0.05). No significant difference in reducing power was detected among cultivars treatment groups. The study showed that the darker the tomato color, the higher the lycopene and -carotene contents and the stronger the reducing power.

show abstract

Effect of nitrogen fertilization and Bacillus licheniformis biofertilizer addition on the antioxidants compounds and antioxidant activity of greenhouse cultivated tomato fruits (Solanum lycopersicum L. var. Sheva)

Cited by 75 publications

References 27 publications

Tomato Yield, Quality, Mineral Composition and Antioxidants as Affected by Beneficial Microorganisms Under Soil Salinity Induced by Balanced Nutrient Solutions

Tomato Yield, Quality, Mineral Composition and Antioxidants as Affected by Beneficial Microorganisms Under Soil Salinity Induced by Balanced Nutrient Solutions

Possible Roles of Rhizospheric and Endophytic Microbes to Provide a Safe and Affordable Means of Crop Biofortification

A Study on Organic Tomatoes: Effect of a Biostimulator on Phytochemical and Antioxidant Activities

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