Selenium enrichment, fruit quality and yield of winter jujube as affected by addition of sodium selenite

Jing, Dawei; Du, Zhen‐Yu; Ma, Hao; Ma, Bin; Liu, Fang‐Chun; Song, Yuelin; Yuan-feng, XU; Li, Li

doi:10.1016/j.scienta.2017.06.036

Cited by 26 publications

(15 citation statements)

References 19 publications

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“…Organic Seleno-compounds act as potential therapeutic and chemo-preventive agents that function as antioxidants, enzyme modulators, antitumor, antimicrobials, antihypertensive agents, antivirals, and cytokine inducers [29]. Organic seleno-compounds are provided with crop food [30][31][32][33][34][35], vegetables [36][37][38][39][40][41][42], fruits [43][44][45], and even nuts [46][47][48]. Therefore, how to increase concentrations of organic seleno-compounds in these plants is of significance for improvement of dietary Se acquisition by human being.…”

Section: Introductionmentioning

confidence: 99%

Selenium Biofortification of Crop Food by Beneficial Microorganisms

et al. 2020

JoF

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Selenium (Se) is essential for human health, however, Se is deficient in soil in many places all around the world, resulting in human diseases, such as notorious Keshan disease and Keshin–Beck disease. Therefore, Se biofortification is a popular approach to improve Se uptake and maintain human health. Beneficial microorganisms, including mycorrhizal and root endophytic fungi, dark septate fungi, and plant growth-promoting rhizobacteria (PGPRs), show multiple functions, especially increased plant nutrition uptake, growth and yield, and resistance to abiotic stresses. Such functions can be used for Se biofortification and increased growth and yield under drought and salt stress. The present review summarizes the use of mycorrhizal fungi and PGPRs in Se biofortification, aiming to improving their practical use.

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Section: Introductionmentioning

confidence: 99%

Selenium Biofortification of Crop Food by Beneficial Microorganisms

et al. 2020

JoF

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“…Strawberry of 2 g was ground with 6 mL 80% ethanol. After centrifugation, the supernatant was used to determine the content of sucrose, fructose, reducing sugar, glucose, and total sugar …”

Section: Methodsmentioning

confidence: 99%

“…After centrifugation, the supernatant was used to determine the content of sucrose, fructose, reducing sugar, glucose, and total sugar. 33,34 For the determination of sucrose content, a mixture of 100 μL supernatant and 100 μL 30% KOH solution was bathed at 100°C for 10 min, incubated at 40°C for 15 min after adding 3 mL anthrone reagent, and then measured the OD value at 620 nm. A standard curve of sucrose solution was made by using sucrose as the standard sample, and the content of sucrose was calculated according to it.…”

Section: Measurement Of Sugar Contentmentioning

confidence: 99%

Variations in aroma and specific flavor in strawberry under different colored light‐quality selective plastic film

Xin

Wang

et al. 2020

Flavour & Fragrance J

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Strawberry aroma is beneficial to the quality of the fruits and derived foods, as well as consumer health. Light quality affects strawberry aroma emission, which can be conveniently supplied by colored light‐quality selective plastic films. To produce high‐aroma strawberry by using optical colored light‐quality selective plastic film, the aroma emission and key gene expression were investigated under transparent (T), red (R), yellow (Y), green (G), blue (B), and purple (P) films. Moreover, the content of sugar, soluble proteins, and anthocyanins as well as total titratable acidity was also investigated. Strawberry released an abundance of aroma, mainly including esters, terpenoids, alkanes, alcohols, acids, aldehydes, and ketones. T, R, and Y films increased FaAAT (alcohol acyltransferase) expression to promote ester emission. Among strawberry aroma components, trans‐nerolidol showed the maximum emission amount. R film promoted its emission by increasing FaNES1 (nerolidol synthase) expression. Meanwhile, R film was also beneficial to the accumulation of reducing sugar, sucrose, total sugar, anthocyanins, and soluble proteins, and total titratable acidity. Therefore, high‐aroma strawberry can be produced by using R light selective plastic film, with increasing fruit chemical properties.

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“…cv. Dongzao) is a fresh-eating and later-maturing cultivar of jujube of China with good taste and rich nutrition such as vitamin C, amino acids, carbohydrates and minerals [1][2][3]. The winter jujube plantation is one of the leading industries in Zhanhua County of Shandong Province (an eastern Chinese province) and produces about 90% fresh winter jujube fruit of the commercial market [4,5].…”

Section: Introductionmentioning

confidence: 99%

Comparation of Leaf C/N/P Stoichiometry between Two Types of Branches of <i>Ziziphus jujuba</i> Mill. cv. Dongzao

Aiyun¹,

Dong²,

Liu³

et al. 2021

Pol. J. Environ. Stud.

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Carbon, nitrogen and phosphorus transport within the fruit tree are complex processes involving source-sink interactions. Understanding the difference of leaf stoichiometry between fruiting branches and vegetative branches of winter jujube (Ziziphus jujuba Mill. cv. Dongzao) can provide sight into the source-sink relationship. The study investigated the seasonal dynamics and the difference of the leaf stoichiometry between vegetative branches and fruiting branches of winter jujube. The study investigated the seasonal dynamics and the difference of the leaf stoichiometry between vegetative branches and fruiting branches of winter jujube. The results showed that the leaf C content was significantly higher (p<0.05) in the fruiting branch than in the vegetative branch in most growth stages except for the Full flowering stage. The leaf N and P contents were both higher in vegetative branch than in fruiting branch in most growth stages, but only in a few growth stages, these differences reached a significant level. There was a significant correlation between the leaf stoichiometric indices examined such as N and

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Selenium enrichment, fruit quality and yield of winter jujube as affected by addition of sodium selenite

Cited by 26 publications

References 19 publications

Selenium Biofortification of Crop Food by Beneficial Microorganisms

Selenium Biofortification of Crop Food by Beneficial Microorganisms

Variations in aroma and specific flavor in strawberry under different colored light‐quality selective plastic film

Comparation of Leaf C/N/P Stoichiometry between Two Types of Branches of <i>Ziziphus jujuba</i> Mill. cv. Dongzao

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