The quality of leguminous vegetables as influenced by preharvest factors

Ntatsi, Georgia; Gutiérrez-Cortines, Marcos Egea; Karapanos, Ioannis; Barros, Ana; Weiß, Julia; Balliu, A.; Rosa, Eduardo; Savvas, Dimitrios

doi:10.1016/j.scienta.2017.12.058

Cited by 50 publications

(34 citation statements)

References 150 publications

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“…Taking into account that our study is a first approximation, since no previous studies related with the influence of environmental variables or management practices have been done in ‘calçot’ cultivation, the results obtained will be helpful as a working basis for future research. The influence of environmental factors such as temperature, photoperiod, fertilization and/or other farming practices have been proved in the quality of crops (Hornick, 1992) such as onions (Sekara et al, 2017), tomatoes ( Solanum lycopersicum L.) (Carli et al, 2011), globe artichoke ( Cynara scolymus L.) (Lombardo et al, 2018) or leguminous vegetables (Ntatsi et al, 2018). …”

Section: Discussionmentioning

confidence: 99%

Improving the Commercial Value of the ‘Calçot’ (Allium cepa L.) Landrace: Influence of Genetic and Environmental Factors in Chemical Composition and Sensory Attributes

2018

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Landraces are considered valuable for their close ties to local cultures, adaptation to low inputs, and quality. ‘Calçots’ are the immature floral stems of second-year sprouts of onions from the ‘Blanca Tardana de Lleida’ landrace. ‘Calçots’ grown in their traditional area of cultivation have been awarded Protected Geographic Indication (PGI) ‘Calçot de Valls’ from the European Union. Despite annual sales of about €15 million, ‘calçot’ germplasm and cultivation methods are under-researched. This study aimed to estimate the influence of genetic and environmental factors in the chemical and sensory characteristics of ‘calçots’ to enable strategies to improve their commercial value to be devised. To this end, we tested the landrace and three new, more productive varieties derived from the landrace in experiments conducted over two seasons in six locations (within and outside the PGI zone), using two planting dates and two harvesting times. The results point to a major environmental influence in the quality of ‘calçots.’ The analysis of variance found all factors related with environmental influence were significant in most chemical traits considered (dry matter content, soluble solids content, pH, titratable acidity, and ash content), while the variety factor was significant only for titratable acidity. In sensory analyses, the variety factor and all the environmental factors had significant effects in all sensory traits recorded (sweetness, fiber perception, and off-flavors). In both chemical and sensory traits, most significant interactions involved the environmental factors. The negative correlation found between sweetness and fiber perception and off-flavors suggests that additional selection can bring ‘calçots’ closer to the sensory ideotype. Although clearly more productive, the new ‘calçot’ varieties maintain the chemical composition and sensory value of the landrace. Thus, fine-tuning the cultivation and/or breeding of the landrace for both yield and quality seem viable approaches to obtaining better commercial products.

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Section: Discussionmentioning

confidence: 99%

Improving the Commercial Value of the ‘Calçot’ (Allium cepa L.) Landrace: Influence of Genetic and Environmental Factors in Chemical Composition and Sensory Attributes

2018

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“…Most of the members of this family are annuals and cultivated for their fresh pods, foliage, tender shoots and roots, although they can be dried or processed for increasing their year-round availability (Rubatzky et al, 1997;Ntatsi et al, 2018). While some vegetable legumes like Pea and Phaseolus are popular and extensively cultivated in the world, others like Velvet Bean remain underexploited.…”

Section: Introductionmentioning

confidence: 99%

Usefulness of Three under Exploited Vegetable Legumes - A Review

Kaushik¹,

Kumar²,

Dhaliwal³

2018

Int.J.Curr.Microbiol.App.Sci

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“…Em relação à qualidade nutricional, o consumo de proteína vegetal precisa ser aumentado para garantir um uso mais sustentável dos recursos naturais, uma vez que, em média, a produção de 1 kg de proteína animal requer 5 kg de proteína vegetal (NTATSI et al, 2018).…”

Section: Proteínas Vegetaisunclassified

Proteínas vegetais como alimentos funcionais - revisão

Alves

Silva

Saqueti

et al. 2020

BJD

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Vegetable foods have biological properties and can be considered potentially functional or health promoting foods. In plant species, proteins are of great interest, they are present in different parts of their structure. Some of its functional properties are attributed to biologically active peptides and proteins, for this activity requires hydrolysis of proteins by digestion: enzymatic, fermentation or autolysis. In addition, proteins of plant origin exert antioxidant power in products, adding value to products. In the food sector, the demand for natural antioxidants is increasing, as well as adding nutritional value and low cost. The objective of this work is to evaluate, on a literary basis, the beneficial health properties provided by proteins of plant origin.

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The quality of leguminous vegetables as influenced by preharvest factors

Cited by 50 publications

References 150 publications

Improving the Commercial Value of the ‘Calçot’ (Allium cepa L.) Landrace: Influence of Genetic and Environmental Factors in Chemical Composition and Sensory Attributes

Improving the Commercial Value of the ‘Calçot’ (Allium cepa L.) Landrace: Influence of Genetic and Environmental Factors in Chemical Composition and Sensory Attributes

Usefulness of Three under Exploited Vegetable Legumes - A Review

Proteínas vegetais como alimentos funcionais - revisão

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