High temperature effects on strawberry fruit quality and antioxidant contents

Balasooriya, B. L. H. N.; Dassanayake, K. B.; Ajlouni, Said

doi:10.17660/actahortic.2020.1278.33

Cited by 9 publications

(13 citation statements)

References 42 publications

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“…However, similar to the effects observed under CO2 elevation, total polyphenols [48], flavonols and anthocyanin concentrations were significantly increased by elevated temperature (30/22 °C) in strawberries [47]. The contents of p-coumaroylglucose, dihydroflavonol, quercetin-3-glucoside, quercetin-3-glucuronide, kaempferol-3glucoside, kaempferol-3-glucuronide, cyanidin-3-glucoside, pelargonidin-3-glucoside, pelargonidin-3-rutinoside, cyanidin-3-glucosidesuccinate, and pelargonidin-3-glucosidesuccinate were greater in strawberries under higher temperature and resulted in significant increase in antioxidant capacity by 54% [48,49]. Additionally, such increment in polyphenol contents were associated with more redder and darker fruit surface colour in strawberries [47].…”

Section: Effects Of Elevated Temperature On Nutritional Quality Of Fruitssupporting

confidence: 78%

“…Further, the soluble solids, titratable acidity, soluble solids to titratable acidity ratio, and ascorbic acids contents were decreased by 36%, 14%, 25%, and 41%, respectively at 30/22 °C in comparison with 25/12 °C. In contrast, strawberry grown under high temperature (30/20 °C) during the whole crop cycle had no effect on ascorbic acid content in fruits [48]. Further, kiwi fruits exposed to high temperature during the cell division phase in growth had lower concentrations of ascorbic acid.…”

Section: Effects Of Elevated Temperature On Nutritional Quality Of Fruitsmentioning

confidence: 87%

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The Impact of Elevated CO2 and High Temperature on the Nutritional Quality of Fruits – A Short Review

Balasooriya¹,

Dassanayake²,

Ajlouni³

2019

AJAR

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Fruits are essential components of modern diet. Fruit nutrients provide important benefits to human in various ways for better health. Phytochemicals in fruit vary in quality and quantity depending mainly on fruit species and cultivar. Additionally, these phytonutrients can also be affected by different environmental factors including atmospheric carbon dioxide (CO 2 ) and temperature. The current changes and the continuous anticipated increase in the CO 2 concentrations and temperature in the atmosphere has become a major challenge in crop production. The literature is rich with investigations of individual and combination effects of elevated CO 2 and temperature on growth, development and yield of plants, including fruits. The purpose of this review is to evaluate the impacts of elevated CO 2 and high temperature individually and interactively on nutritional quality of fruits. According to the reviewed literature, both elevated CO 2 and temperature significantly influenced fruit nutrient content and availability. Elevated CO 2 is expected to affect positively the fruits nutrient content, while mixed responses found for high temperature. Interaction effects of these factors are the most important since they are predicted to increase concomitantly. With available literature, the combination impact of these factors on fruit nutrients was discussed under three different hypotheses in this review. (1) high temperature may offset the positive effects of elevated CO 2 , (2) elevated CO 2 would compensate for the negative effects of high temperature and (3) interactively, both elevated CO 2 and temperature may increase or decrease the phytonutrients in fruits.

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Section: Effects Of Elevated Temperature On Nutritional Quality Of Fruitssupporting

confidence: 78%

Section: Effects Of Elevated Temperature On Nutritional Quality Of Fruitsmentioning

confidence: 87%

The Impact of Elevated CO2 and High Temperature on the Nutritional Quality of Fruits – A Short Review

Balasooriya¹,

Dassanayake²,

Ajlouni³

2019

AJAR

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“…Numerous studies evaluated the effect of temperature on the anthocyanin content of strawberry. In general, the content of total anthocyanin was enhanced with increasing temperature when plants were grown under controlled conditions [9,19,20]). However, the major anthocyanin pel-3-glc was less affected than the minor abundant pel-3-malglc [19].…”

Section: Impact Of Temperature and Global Radiation On Cultivar-specific Anthocyanin Profilesmentioning

confidence: 99%

“…Recent review articles have highlighted the influence of temperature and light on the synthesis and accumulation of plant secondary metabolites including anthocyanins [15][16][17]. For example, some studies reported positive correlation between anthocyanin contents and temperature in strawberries grown in controlled environment [18][19][20], as well as in ambient conditions [14,21]. The studies describing the influence of incident light are mostly related to protected cultivation systems and includes shading [22], UV-B radiation [23][24][25][26] and blue and red LED-light [27,28].…”

Section: Introductionmentioning

confidence: 99%

Influence of Post-Flowering Climate Conditions on Anthocyanin Profile of Strawberry Cultivars Grown from North to South Europe

et al. 2021

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The effect of cultivar and environmental variations and their interaction on anthocyanin components of strawberry were assessed for six cultivars grown in five locations from North to South of Europe in two different years. To evaluate the impact of latitude- and altitude-related factors, daily mean (Tmean), maximum (Tmax) and minimum (Tmin) temperature and global radiation accumulated for 3, 5, 10 and 15 days before fruit sampling, was analyzed. In general, fruits grown in the south were more enriched in total anthocyanin and pelargonidin-3-glucoside (pel-3-glc), the most abundant anthocyanin in strawberry. Principal component analysis (PCA) provided a separation of the growing locations within a cultivar due to latitudinal climatic differences, temporary weather changes before fruit collection and cultivation technique. PCA also depicted different patterns for anthocyanin distribution indicating a cultivar specific reaction on the environmental factors. The linear regression analysis showed that pel-3-glc was relatively less affected by these factors, while the minor anthocyanins cyanidin-3-glucoside, cyanidin-3-(6-O-malonyl)-glucoside, pelargonidin-3-rutinoside and pelargonidin-3-(6-O-malonoyl)-glucoside were sensitive to Tmax. The global radiation strongly increased cya-3-mal-glc in ‘Frida’ and pel-3-rut in ‘Frida’ and ‘Florence’. ‘Candonga’ accumulated less pel-3-glc and total anthocyanin with increased global radiation. The anthocyanin profiles of ‘Gariguette’ and ‘Clery’ were unaffected by environmental conditions.

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“…Identification of individual polyphenol peaks was based on both internal and external standards. 41 Identified peaks in strawberry extracts were quantified based on peak area and mass of the external calibration standard that generated the corresponding curve to the peak. During the quantification, the average peak area was calculated as the average of two targeted peaks from duplicated HPLC injections.…”

Section: Hplc-uv Analysis For Identification and Quantification Of Inmentioning

confidence: 99%

Impact of elevated carbon dioxide and temperature on strawberry polyphenols

et al. 2019

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BACKGROUND The strawberry cultivars ‘Albion’ and ‘San Andreas’ (‘SA’) were grown under various combinations of day temperature (25 and 30 °C) and carbon dioxide [CO2] (400, 650 and 950 μmol mol−1) conditions. The influence of different growth combinations on the polyphenol, flavonoid, anthocyanin, antioxidant, and individual phenolic compound content of fresh strawberry fruits was studied. The content of individual phenolic compounds of fresh strawberry fruits was quantified using high‐performance liquid chromatography – ultraviolet (HPLC‐UV). RESULTS Elevated [CO2] and higher temperature caused significant increases in total polyphenol, flavonoid, anthocyanin and antioxidants in both strawberry cultivars when compared with plants grown under ambient conditions. Results of HPLC‐UV analysis also revealed that individual phenolic compounds of fruits were also increased with increasing [CO2] and temperature. However, the responses were significantly altered by the interaction of elevated [CO2] and higher temperature. The individual and interaction effects of [CO2] and temperature were also significantly cultivar dependent. The largest amounts of flavonoid (482 ± 68 mg kg−1 FW) and antioxidant (19.0 ± 2.1 μmol g−1 FW) were detected in ‘Albion’ grown at 30 °C and under 950 μmol mol−1, and total polyphenol (3350 ± 104 mg GAE kg−1 FW) and anthocyanin (332 ± 16 mg kg−1 FW) in ‘San Andreas’ grown at 25 °C and 950 μmol mol−1. CONCLUSION Strawberry fruit was rich with polyphenols and antioxidants when grown under elevated [CO2] and higher temperature. There were also interactions between [CO2] and temperature affecting the fruits' content. An increase in the polyphenol and antioxidant content in strawberry fruits would be highly beneficial to human health. © 2019 Society of Chemical Industry

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High temperature effects on strawberry fruit quality and antioxidant contents

Cited by 9 publications

References 42 publications

The Impact of Elevated CO2 and High Temperature on the Nutritional Quality of Fruits – A Short Review

The Impact of Elevated CO2 and High Temperature on the Nutritional Quality of Fruits – A Short Review

Influence of Post-Flowering Climate Conditions on Anthocyanin Profile of Strawberry Cultivars Grown from North to South Europe

Impact of elevated carbon dioxide and temperature on strawberry polyphenols

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