Quality of fresh‐cut tomatoes as affected by salt content in irrigation water and post‐processing ultraviolet‐C treatment

Kim, Hyun Jin; Fonseca, Jorge M.; Kubota, Chieri; Kroggel, Mark; Choi, Ju Hee

doi:10.1002/jsfa.3305

Cited by 27 publications

(18 citation statements)

References 43 publications

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“…Similar results were reported by Kim et al. (). This team applied different doses of UV‐C (3.2, 9.6 and 19.2 kJ/m 2 ) on Lycopersicon esculentum (cv.…”

Section: Discussionsupporting

confidence: 92%

Effect of UV‐C Radiation on Resistance of Romaine Lettuce (Lactuca sativa L.) Against Botrytis cinerea and Sclerotinia minor

Ouhibi

Attia

Nicot

et al. 2014

Journal of Phytopathology

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The aim of this research was to examine the effect of UV-C on resistance of lettuce to Botrytis cinerea and Sclerotinia minor. Analysis of the lesion surfaces showed that plants exposed to UV-C were less susceptible to the two pathogens, especially on the fourth day after inoculation. Chlorophyll, carotenoid contents and malondialdehyde and hydrogen peroxide were assayed after 1 day and 4 days. Lettuces treated with UV-C and inoculated showed an increase in chlorophyll and carotenoid content, especially 24 h after inoculation, and low values of the two indicators of oxidative stress as compared with lettuces which were inoculated but did not receive UV-C treatment.

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“…Similar results were reported by Kim et al. (). This team applied different doses of UV‐C (3.2, 9.6 and 19.2 kJ/m 2 ) on Lycopersicon esculentum (cv.…”

Section: Discussionsupporting

confidence: 92%

Effect of UV‐C Radiation on Resistance of Romaine Lettuce (Lactuca sativa L.) Against Botrytis cinerea and Sclerotinia minor

Ouhibi

Attia

Nicot

et al. 2014

Journal of Phytopathology

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“…In accordance with our finding in the first stage, increased ascorbic acid (vitamin c) content in response to salt treatment was previously recorded in Hordeum vulgare [48], Lycopersicon esculentum [49] and Cicer arietinum [50]. Accumulation of ascorbic acid in stressed plants may be an adaptive strategy to cope with the unsuitable conditions.…”

Section: Discussionsupporting

confidence: 92%

Effect of salinization on health benefits of fenugreek seedlings

Mickky

Abbas

Sameh

2017

IJB

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The current investigation was conducted to evaluate the potency of salinity to enhance the nutraceutical properties of fenugreek (Trigonella foenum-graecum L.) seedlings. Gradual doses of NaCl solution (0, 50, 100, 150 and 200 mM) were applied and the nutritional value of seedlings was determined 2 and 5 days' post-germination. Moreover, the antioxidant and antimicrobial activity along with the phenolic content of the considered seedlings were assessed. The obtained results manifested that salt application to different levels could increase the amount of protein, N, Zn and Cu in the 2-and 5-day old seedlings. Salinity could also raise the amount of vitamin C, B1, B2 and B9 but only in one stage. Conversely, the amount of reducing, non-reducing and total sugars as well as that of Fe declined under stress. Compared with their unsalted synonyms, water and methanolic extracts of salt-treated fenugreek seedlings had higher H2O2-scavenging activity in the two stages, while their reducing power and free radicles-scavenging activities were promoted in the second stage only. Regarding the antimicrobial activity, water and methanolic extracts of the stressed seedlings generally exhibited better antimicrobial activity against some pathogenic microbes especially Erwinia carotovora, Bacillus subtilis and Candida albicans. Only in the second stage, most of the employed salt concentrations increased the titer of tannins, saponins, alkaloids, flavonoids and total phenols in the aqueous and alcoholic extracts. Therefore, it is recommended to salinize young fenugreek seedlings to improve its health benefits in a simple, lowcost and low-risk approach.

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“…Water availability and some nutrients like calcium or boron can considerably affect plant phenolic metabolism and composition in fruits 69. In a recent trial, Kim et al 70 studied the impact of electrical conductivity (EC) in irrigation water and concluded that EC had little or no effect on the phenolic content of tomato fruit.…”

Section: Effects Of Environmental Conditions and Cultural Practicesmentioning

confidence: 99%

“…In postharvest trials it was demonstrated that the use of UV‐C (200–280 nm) radiation as a sanitizing agent stimulated an increase (26%) in total phenolic content in fresh‐cut tomatoes 70. The levels of specific phenolic groups were not measured.…”

Section: Effects Of Environmental Conditions and Cultural Practicesmentioning

confidence: 99%

Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum Mill.) cultivars

Slimestad¹,

2009

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BACKGROUND: Tomato, one of the most important vegetables worldwide, contains a range of flavonoids and phenolic acids in addition to lycopene, which are regarded as potentially useful compounds with respect to health benefits. Composition data in fresh tomatoes vary due to genetic and environmental factors and cultural practices. Breeding programs aim to produce tomatoes with enhanced levels of flavonoids and other phenolics.

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Quality of fresh‐cut tomatoes as affected by salt content in irrigation water and post‐processing ultraviolet‐C treatment

Cited by 27 publications

References 43 publications

Effect of UV‐C Radiation on Resistance of Romaine Lettuce (Lactuca sativa L.) Against Botrytis cinerea and Sclerotinia minor

Effect of UV‐C Radiation on Resistance of Romaine Lettuce (Lactuca sativa L.) Against Botrytis cinerea and Sclerotinia minor

Effect of salinization on health benefits of fenugreek seedlings

Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum Mill.) cultivars

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