Spectral quality of photo-selective nets improves phytochemicals and aroma volatiles in coriander leaves (Coriandrum sativum L.) after postharvest storage

Buthelezi, Millicent N. Duduzile.; Soundy, Puffy; Jifon, John; Sivakumar, Dharini

doi:10.1016/j.jphotobiol.2016.05.032

Cited by 45 publications

(37 citation statements)

References 39 publications

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“…Coriander leaves are often used as an ingredient in a number of salads due to its characteristic fragrance and green color, and extensively as a food flavoring, to cover up disagreeable food odors, and to decorate prepared foods (Gil et al, 2002;Kamat, Pingulkar, Bhushan, Gholap, & Thomas, 2003;Potter, 1996). Coriander is rich in vitamins, especially vitamins C and A, and is also an excellent source of iron, minerals, thiamine, zinc, and dietary fiber (Bhat, Kaushal, Kaur, & Sharma, 2014;Buthelezi, Soundy, Jifon, & Sivakumar, 2016). Coriander also possesses high antioxidant, antidiabetic, and antianxiety properties that are beneficial to human health (Buthelezi et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Coriander is rich in vitamins, especially vitamins C and A, and is also an excellent source of iron, minerals, thiamine, zinc, and dietary fiber (Bhat, Kaushal, Kaur, & Sharma, 2014;Buthelezi, Soundy, Jifon, & Sivakumar, 2016). Coriander also possesses high antioxidant, antidiabetic, and antianxiety properties that are beneficial to human health (Buthelezi et al, 2016). Once harvested, coriander is fragile and prone to postharvest yellowing or wilting of its leaves, resulting in a rapid decline in quality.…”

Section: Introductionmentioning

confidence: 99%

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Effect of ozone on the activity of antioxidant and chlorophyll‐degrading enzymes during postharvest storage of coriander ( Coriandrum sativum L.)

Shi

Jia

et al. 2019

J Food Process Preserv

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Coriander is vulnerable to a loss in quality during storage. To improve postharvest quality, 0.68 mg/L ozone (O3) was used to treat coriander prior to storage at 20 ± 1°C. Results indicated that O3 maintained the physical appearance of the harvested coriander and suppressed both the respiration rate and polyphenol oxidase activity. O3 treatment inhibited the decline in chlorophyll content and inhibited the activity of the chlorophyll‐degrading enzymes: chlorophyllase, chlorophyll‐degrading peroxidase, Mg‐dechelatase, and pheophytinase. Results also indicated that O3 effectively inhibited the accumulation of hydrogen peroxide and the generation of superoxide anion while increasing the enzyme activity of peroxidase, catalase, and ascorbate peroxidase, compared to untreated coriander. Thus, treatment of coriander with ozone may be a useful approach for maintaining the quality and extending the shelf life of coriander through its regulation of antioxidant and chlorophyll‐degrading enzyme activity. Practical applications Coriander is prone to postharvest yellowing or wilting of its leaves when stored at ambient temperature, and its quality deteriorates due to a rapid increase in senescence. Ozone treatments have been reported to induce disease resistance, stimulate the response to oxidative stress in plants, and effectively delay the decay of fruits and vegetables. Coriander treated with ozone may be a useful approach for maintaining postharvest quality through its regulation of antioxidant and chlorophyll‐degrading enzyme activity. The study demonstrated that ozone is a potential method for suppressing the postharvest quality deterioration in horticultural corps.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of ozone on the activity of antioxidant and chlorophyll‐degrading enzymes during postharvest storage of coriander ( Coriandrum sativum L.)

Shi

Jia

et al. 2019

J Food Process Preserv

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“…Light transmission through these cover materials promotes the differential stimulation of some physiological responses regulated by light, such as photosynthesis, as a function of photosynthetic photon flux density (PPFD) and leaf content of a and b chlorophylls (ILIĆ et al, 2015;MARTÍNEZ-GUTIÉRREZ et al, 2016;BUTHELEZI et al, 2016;ILIĆ & FALLIK, 2017). According to the literature, photo-selective shading nets changed plant growth and leaf anatomy (BRANT et al, 2009;BASTÍAS & CORELLI-GRAPPADELLI, 2012;OLIVEIRA et al, 2016;MARTÍNEZ-GUTIÉRREZ et al, 2016), and incremented fruits yield and quality (BASTÍAS et al, 2012;KONG et al, 2013;TINYANE et al, 2013;MASHABELA et al, 2015;ILIĆ et al, 2015ILIĆ et al, , 2017 of different cultivated vegetables, but about cucumber there is not information.…”

Section: Introductionmentioning

confidence: 99%

Sunlight transmitted by colored shade nets on photosynthesis and yield of cucumber

et al. 2018

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Black shading nets are widely used in the protected cultivation of vegetables as a technique for controlling light and temperature, while the colored shading nets, with special optical properties to improve the use of solar radiation, appeared recently in the agricultural plastics market. Light quality transmitted by gray, aluminized, pearl, blue, red and black (control) nets with 30% shade was evaluated, as well as its effects on photosynthetic properties and fruits production of cucumber plants. Treatments (shade nets) were established under a randomized complete block design with four repetitions. The red net transmitted 23.7 and 40.3% more photosynthetic photon flux density (400 to 700nm) and red light (600 to 700nm) and the blue net transmitted 36% more blue light (400 to 500nm) in comparison with the respective transmissions of black net. All nets increased the photosynthetic responses: transpiration, stomatal conductance and CO2 assimilation, observed in plants grown under black net. Leaf greenness (41.6 SPAD units) and foliar area (90dm2) increased 22.8 and 38.9% with the red net, while the dry weight of leaf (52.5g) increased 21.9% with pearl net. Pearl, red, aluminized and blue nets showed to be viable alternatives because the production of fruit increased in 71, 48, 46 and 46%, respectively, in comparison with the conventional black net (52t ha-1).

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“…Netting, is frequently used to protect transplants and other commercial crops from excessive solar radiation, to improve the thermal climate sheltering from wind and hail, and for exclusion of birds and insecttransmitted viral diseases (Shahak, 2008;Kong et al, 2013;Ilić and Fallik, 2017). Significant amount of work has been done on the effect of shading material including shade clothes with varying degree of shading , colored shade nets, and partially shade screens (Li et al, 2000;Buthelezi et al, 2016;Chang et al, 2016;Sivakumar et al, 2017) to reduce the photo-inhibition or/and high temperature caused by light. Moderate shading could improve the photosynthesis and thereby increase yields and quality through improved carbohydrate supply and efficient water use .…”

Section: Introductionmentioning

confidence: 99%

Effects of Shade Level and Microenvironment on Vegetative Growth, Physiological and Biochemical Characteristics of Transplanted Cucumber (Cucumis sativus)

Semida¹,

Ammar²,

El-Sawah³

2017

Arch. Agri. Environ. Sci.

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Spectral quality of photo-selective nets improves phytochemicals and aroma volatiles in coriander leaves (Coriandrum sativum L.) after postharvest storage

Cited by 45 publications

References 39 publications

Effect of ozone on the activity of antioxidant and chlorophyll‐degrading enzymes during postharvest storage of coriander ( Coriandrum sativum L.)

Effect of ozone on the activity of antioxidant and chlorophyll‐degrading enzymes during postharvest storage of coriander ( Coriandrum sativum L.)

Sunlight transmitted by colored shade nets on photosynthesis and yield of cucumber

Effects of Shade Level and Microenvironment on Vegetative Growth, Physiological and Biochemical Characteristics of Transplanted Cucumber (Cucumis sativus)

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