Flower vascularization and fruit developmental anatomy of quinoa ( Chenpodium quinoa Willd) Amaranthaceae

Salsola crassa M.B. is one of the most successful plants used against industrial pollutants. In this study, we selected young Salsola crassa M.B. plants from their natural habitats. Some plants were irrigated with industrial wastewater containing Fe, Co, Ni, Cu, Pb, and Zn, and others were irrigated with tap water for 3-4 months. Afterwards, the shoots and roots were randomly cut, separated, fixed, dyed, and observed using light microscopy. Structural changes were analyzed by stereology. There were some differences in appearance and structure between the treated and control samples. For example, the number of leaves and flowers and the size of seeds and flowers in the treated plants were reduced. The diameter of the cortical parenchyma, the total area of each vascular bundle, surface area of the pith cells in the stem, leaf cuticle thickness, mechanical layer thickness of the anther, and diameter of pollen grains were reduced. A peculiar palisade chlorenchyma beneath the epidermis and unexpected small vascular bundles on the upper part of the cortex were features of both groups. Finally, we concluded that industrial waste water pollutants affected various aspects of plant development.

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“…The descriptions of Salsola kali by Idzikowska (2005) and Chenopodium quinoa Willd. by Abdelbar (2018) were in line with our reports.…”

Section: Generative Organssupporting

confidence: 93%

Investigating the anatomy of the halophyte Salsolacrassa and the impact of industrial wastewater on its vegetative and generative structures

Jahromi¹,

Jonoubi²,

Majd³

et al. 2019

Turk J Bot

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“…The identification of genes associated with flower opening and flowering time in RNA‐seq experiments from leaf samples led us to examine flower opening and timing during heat treatment in quinoa. Quinoa inflorescences are composed of hermaphrodite and female flowers, where female flowers depend on the pollen from the hermaphrodite flowers to be fertilized, produce fruit and ultimately seed (Bhargava et al , ; Abdelbar, ). In open flowers, anthers are more spread than in closed flowers (Figure a), and flower opening may facilitate pollen dispersal, affecting the number of flowers that are fertilized.…”

Section: Resultsmentioning

confidence: 99%

Heating quinoa shoots results in yield loss by inhibiting fruit production and delaying maturity

et al. 2020

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Increasing global temperatures and a growing world population create the need to develop crop varieties that provide higher yields in warmer climates. There is growing interest in expanding quinoa cultivation, because of the ability of quinoa to produce nutritious grain in poor soils, with little water and at high salinity. The main limitation to expanding quinoa cultivation, however, is the susceptibility of quinoa to temperatures above approximately 32°C. This study investigates the phenotypes, genes and mechanisms that may affect quinoa seed yield at high temperatures. Using a differential heating system where only roots or only shoots were heated, quinoa yield losses were attributed to shoot heating. Plants with heated shoots lost 60-85% yield as compared with control plants. Yield losses were the result of lower fruit production, which lowered the number of seeds produced per plant. Furthermore, plants with heated shoots had delayed maturity and greater non-reproductive shoot biomass, whereas plants with both heated roots and heated shoots produced higher yields from the panicles that had escaped the heat, compared with the control. This suggests that quinoa uses a type of avoidance strategy to survive heat. Gene expression analysis identified transcription factors differentially expressed in plants with heated shoots and low yield that had been previously associated with flower development and flower opening. Interestingly, in plants with heated shoots, flowers stayed closed during the day while the control flowers were open. Although a closed flower may protect the floral structures, this could also cause yield losses by limiting pollen dispersal, which is necessary to produce fruit in the mostly female flowers of quinoa.

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“…Lowering the initial saponin content and improving the taste is the main reason for quinoa polishing and processing. The polishing detaches the remaining perianth ( Figure 2(A1,A2)), a panicle residue that plays a protective role to the seeds during maturation and storage [20].…”

Section: Effect Of Processing On Saponin Contentmentioning

confidence: 99%

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds

Mhada

Metougui

Hazzam

et al. 2020

Foods

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Quinoa (Chenopodium quinoa Willd.) is a grain of great nutritional interest that gained international importance during the last decade. Before its consumption, this grain goes through many processes that can alter its nutritional value. Here we report the effect of processing (polishing and milling) and cooking (boiling and steaming) on the saponin content, mineral profile of 14 elements using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES), protein content, and total phenolic compound. The polishing caused an average drop in the saponin content from 1.7% to 0.46% but induced important losses in mineral content (K, Mg, Ca, Zn, Co, Cu, Fe, Mn, and Ni), and phenolic compounds. However, the greatest nutritional degradation happened after milling due to the elimination of seed teguments and embryos, where over 50% of many minerals, 60% of protein content, and almost the totality of phenolic compounds, were lost. Cooking effect was less important than processing, but some significant losses were attested. Boiling caused a loss of up to 40% for some minerals like K, B, and Mo because of their hydrosolubility, and 88% of the polyphenols, while steaming allowed a better retention of those nutrients. Consuming polished quinoa instead of semolina and using steaming instead of boiling are trade-offs consumer needs to make to get optimal benefits from quinoa virtues.

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Flower vascularization and fruit developmental anatomy of quinoa ( Chenpodium quinoa Willd) Amaranthaceae

Cited by 13 publications

References 21 publications

Investigating the anatomy of the halophyte Salsolacrassa and the impact of industrial wastewater on its vegetative and generative structures

Investigating the anatomy of the halophyte Salsolacrassa and the impact of industrial wastewater on its vegetative and generative structures

Heating quinoa shoots results in yield loss by inhibiting fruit production and delaying maturity

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds

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