Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves

Akan, Selen; Güneş, Nurdan Tuna; Yanmaz, Ruhsar

doi:10.1016/j.foodchem.2018.07.085

Cited by 24 publications

(24 citation statements)

References 23 publications

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“…Similar optimum treatment concentration of MeJA was also found in Chinese bayberries [27]. In other studies, the effective concentration of MeJA on promoting antioxidant capacity ranged from 1 to 1000 μM [28,29]. This result may be caused by different treatment methods and the type of fruits and vegetables.…”

Section: Discussionsupporting

confidence: 61%

Effect of Methyl Jasmonate on Phenolic Accumulation in Wounded Broccoli

Guan

Jiang

et al. 2019

Molecules

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In order to find an efficient way for broccoli to increase the phenolic content, this study intended primarily to elucidate the effect of methyl jasmonate (MeJA) treatment on the phenolic accumulation in broccoli. The optimum concentration of MeJA was studied first, and 10 μM MeJA was chosen as the most effective concentration to improve the phenolic content in wounded broccoli. Furthermore, in order to elucidate the effect of methyl jasmonate (MeJA) treatment on phenolic biosynthesis in broccoli, the key enzyme activities of phenylpropanoid metabolism, the total phenolic content (TPC), individual phenolic compounds (PC), antioxidant activity (AOX) and antioxidant metabolism-associated enzyme activities were investigated. Results show that MeJA treatment stimulated phenylalanine ammonia-lyase (PAL), cinnamate 4-hydroxylase (C4H), and 4-coumarin coenzyme A ligase (4CL) enzymes activities in phenylpropanoid metabolism, and inhibited the activity of polyphenol oxidase (PPO), and further accelerated the accumulation of the wound-induced rutin, caffeic acid, and cinnamic acid accumulation, which contributed to the result of the total phenolic content increasing by 34.8% and ferric reducing antioxidant power increasing by 154.9% in broccoli. These results demonstrate that MeJA in combination with wounding stress can induce phenylpropanoid metabolism for the wound-induced phenolic accumulation in broccoli.

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Section: Discussionsupporting

confidence: 61%

Effect of Methyl Jasmonate on Phenolic Accumulation in Wounded Broccoli

Guan

Jiang

et al. 2019

Molecules

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“…Therefore, the use of storage techniques that extends the postharvest lifespan and retains the healthpromoting compounds of baby mustard is important for its postharvest preservation. Various postharvest approaches, including low temperature (LT) treatments, 2-5 biochemical treatments, 6 and light treatments, 7 have been used to delay senescence, extend shelf life, and preserve quality in vegetables. LT treatment is one of the most commonly used strategies to maintain the freshness of vegetables for its ability to effectively retard the metabolic processes and extend the postharvest lifespan of vegetables.…”

Section: Introductionmentioning

confidence: 99%

Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard

et al. 2020

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“…Total soluble solids (TSS) (%) was measured by Abbe refractometer (Leica). Titratable acidity (TA) was determined in squeezed garlic juice by using an automatic titrator (DL 50 Mettler (1) Total phenolics content (TPC) was analysed using the Folin Ciocalteu procedures based on the method described by Lu et al (2011) and Akan et al (2019) with minor changes. The absorbances were measured at 765 nm on a spectrophotometer (Shimadzu UV/VIS).…”

Section: Assessmentsmentioning

confidence: 99%

Evaluation and Comparison of Some Parameters in Four Garlic Varieties

Akan

2019

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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This research is aimed to determine the variation and identification of some morphological and biochemical parameters among different garlic varieties. In this research, three foreign hardneck (French, Spanish, Chinese) and one Turkish softneck garlic varieties have been studied. The investigated traits are included the bulb and clove weight, clove height, number of clove/bulb, color values (L, a, b), pH, titratable acidity (TA), total soluble solids (TSS), dry matter (DM), total phenolic content (TPC) and antioxidant activity (AA). It is possible to say that varieties were significantly different on the basis of all morphological characters. The results indicated that Turkish variety had the highest TA (1.21%), TSS (36.80%) and AA (62.58% I) and the highest DM was obtained from French variety. Meanwhile, Spanish and Chinese varieties have higher L values (88.15 and 87.24) than others. On the other hand the highest level of TPC (32.17 mg GAE g -1 FW -1 ) was found in Chinese variety. In accordance with correlation analysis, there was a statistically significant correlation between TSS and TA, and also TPC was significantly correlated with pH and TA (p≤0.05). The result will be helpful for the future studies to understand the similarities and differences of this 4 varieties of morphological and biochemical properties. This study will be good to repeat the experiment at multi variations grown worldwide. However, further studies should be done in this respect in the coming years.

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Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves

Cited by 24 publications

References 23 publications

Effect of Methyl Jasmonate on Phenolic Accumulation in Wounded Broccoli

Effect of Methyl Jasmonate on Phenolic Accumulation in Wounded Broccoli

Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard

Evaluation and Comparison of Some Parameters in Four Garlic Varieties

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