Influence of Excessively High Temperatures on the Fruit Growth and Physicochemical Properties of Shiranuhi Mandarin in Plastic-Film Greenhouse Cultivation

Kim, Mi-Sun; Kang, Sock-Beom; Yun, Seok Kyu; Kim, Sang Suk; Joa, Jae–Ho; Park, YoSup

doi:10.3390/plants10081525

Cited by 13 publications

(13 citation statements)

References 26 publications

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“…Curiously, Pro was the only amino acid of those measured that suffered a reduction in such treatment (Figure 6). These findings coincide with those observed by other authors such as Kim et al [21], who found that fruits exposed to high temperatures during their development accumulated several amino acids, which they found to be associated with glycolysis and the tricarboxylic acid (TCA) cycle.…”

Section: Free Amino Acidssupporting

confidence: 92%

“…However, in the case of SO4 2− , these only increased with the highest temperature (32 °C) in both cultivars (42.6% in Melchor and 33.8% in Tamarín) (Figure 5D). On the contrary, if we observe the cation content of pepper fruits, the opposite effect occurs when the tempera- A similar trend was found by other authors when Shiranuhi Mandarin fruits were exposed to high temperatures during the day [21]. These findings are not very positive; as the concentration of phenolic compounds in foods are reduced by increasing temperatures, the positive effects they generate in the human body will also be reduced, such as lowering the risk of developing health disorders due to their protective antioxidant effect [22].…”

Section: Mineral Contentsupporting

confidence: 89%

“…However, in Tamarín, the temperature of 28 • C caused the most pronounced reduction (53.3%), while at a temperature of 32 • C, the reduction was similar to that of the other cultivar (29.2%). A similar trend was found by other authors when Shiranuhi Mandarin fruits were exposed to high temperatures during the day [21]. These findings are not very positive; as the concentration of phenolic compounds in foods are reduced by increasing temperatures, the positive effects they generate in the human body will also be reduced, such as lowering the risk of developing health disorders due to their protective antioxidant effect [22].…”

Section: Phenolic Concentrationsupporting

confidence: 83%

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Tailored Physicochemical Properties and Bioactive Value of Sweet Pepper Fruits from Controlled High Temperature

et al. 2022

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Sweet pepper is susceptible to changes in temperature conditions, especially above 30 °C. In this research study, two cultivars, Melchor and Tamarín, were subjected to three different temperatures. For this, the experiment was run at three specific temperatures (24 °C, 28 °C, and 32 °C), keeping the rest of the parameters the same in all experiments. In fully mature fruits, parameters such as weight, color, TSS, total phenols, mineral content, and amino acid content were analyzed. Our results showed that high temperatures reduced fruit weight and increased color parameters, mainly in Melchor. In addition, a temperature of 28 °C advanced the maturation of the Tamarín fruits by 14 days with respect to 24 °C. At a nutritional level, high temperatures caused a reduction in TSS, total phenols, and cations, and on the contrary, increased the content of anions. In the case of amino acids, a temperature increase to 28 °C caused a general increase in the amino acids measured, except for proline, which was reduced. Thus, the data from this study support the need to study new strategies in crop management to reduce the negative effects that the unstoppable rise in temperatures due to climate change will produce.

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Section: Free Amino Acidssupporting

confidence: 92%

Section: Mineral Contentsupporting

confidence: 89%

Section: Phenolic Concentrationsupporting

confidence: 83%

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Tailored Physicochemical Properties and Bioactive Value of Sweet Pepper Fruits from Controlled High Temperature

et al. 2022

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“…It is believed that the content of soluble sugars accumulated in pomelo fruits from different producing areas is different [42,43]. Regional and climatic conditions have effects on sugar and acid levels in fruits [44][45][46].…”

Section: Discussionmentioning

confidence: 99%

Fruit Physiology and Sugar-Acid Profile of 24 Pomelo (Citrus grandis (L.) Osbeck) Cultivars Grown in Subtropical Region of China

et al. 2021

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In the present study, the fruit physiology and sugar-acid ratio of 24 pomelo cultivars grown in ten different locations of the subtropical region of China were measured. The contents of soluble sugars and organic acids were quantified using high-performance (HPLC-MS) and ultra-performance liquid chromatography-mass spectrometry (UPLC-MS), respectively. The results revealed that the physiological and basic quality attributes of 24 pomelo cultivars, including fruit weight, fruit width, fruit length, peel thickness, number of segments, pulp weight, pulp color, soluble solids, and Vitamin C, ranged between 264.63–1945.85 g, 8.60–19.56 g, 7.40–20.70 g, 0.46–3.33 mm, 11–18.66, 210.25–1351.66 g, 8.59–15.14 Brix°, and 34.79–84.58 mg/100 g, respectively. Soluble sugars, i.e., fructose, glucose, and sucrose, ranged between 16.25–24.25, 16.17–24.22, and 19.90–55.28 mg/g, respectively. Similarly, Organic acids, i.e., pyruvate, fumaric acids, succinic acid, tartaric acid, quinic acid, citric acid, malic acid, and cis-aconitic acid, in 24 pomelo cultivars ranged between 0.48–1.84, 0.02–0.45, 0–0.05, 0.01–0.1, 0–0.14, 3.01–11.85, 0.18–1.42, and 0.01–0.16 mg/g, respectively. The pomelo cultivars ‘Hongzuanmi’, ‘Minihong’, and ‘Hangwanmi’ exhibited maximum contents of citric acid and pyruvate and showed ultimately excessive organic acids. Overall, the ‘Guanximi’ and its budding cultivars, i.e., ‘Hongroumi’, ‘Huangjinmi’, and ‘Sanhongmi’, had the best quality fruits having maximum sugar-acid ratio. Correlation analysis showed that total soluble sugars had a significantly positive correlation with sucrose contents, while citric acids, malic acid, and pyruvate were positively correlated with total organic acids. The determined sugar-acid profile of pomelo cultivars provides the basis for future elucidation of key mechanisms regulating sugars and acids biosynthesis in pomelo.

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“…Climate change and agriculture are interrelated activities and affect citrus as one of the largest fruit crops in the world. The growth and yield of citrus begin to change when the environmental temperature increases; the water required by the plant decreases [39]. Extreme temperature causes biochemical, morphological, physiological, and genetic changes in citrus.…”

Section: Green and Reticular Polyethylene Shades With One (A) Two (B)...mentioning

confidence: 99%

Abiotic Stresses Management in Citrus

Rafie-Rad¹,

Moradkhani²,

Golchin³

et al. 2023

Citrus Research - Horticultural and Human Health Aspects

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Citrus production is affected globally by several environmental stresses. Some citrus-producing regions suffer from severe ecological abiotic stresses, including cold, soil salinity and sodicity, extreme temperature, and drought. These abiotic stresses can alleviate the growth, fruit yield, and quality of citrus. Strategies that attempt to sustain and increase tolerance of citrus against the negative effect of abiotic stresses are the use of antiperspirant compounds, phytohormones, synthetic and natural growth regulators, soil and plant moisture retaining tools and structures, nutrition management, application of organic fertilizers, rootstocks breeding in citriculture, and others. These strategies increase the yield and growth of the plant along with the relative improvement of the fruit quality during the growth and fruiting period, increasing the absorption of water and nutrients, the extensive accumulation of osmolytes and the increase of antioxidant enzymes, changes in the amount of signaling substances, and the expression of genes under stress, increase tolerance to abiotic stresses in citrus fruits. In this review, we tried to provide a summary of the abiotic stress management in citrus by literature.

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Influence of Excessively High Temperatures on the Fruit Growth and Physicochemical Properties of Shiranuhi Mandarin in Plastic-Film Greenhouse Cultivation

Cited by 13 publications

References 26 publications

Tailored Physicochemical Properties and Bioactive Value of Sweet Pepper Fruits from Controlled High Temperature

Tailored Physicochemical Properties and Bioactive Value of Sweet Pepper Fruits from Controlled High Temperature

Fruit Physiology and Sugar-Acid Profile of 24 Pomelo (Citrus grandis (L.) Osbeck) Cultivars Grown in Subtropical Region of China

Abiotic Stresses Management in Citrus

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