Silicon attenuates calcium deficiency by increasing ascorbic acid content, growth and quality of cabbage leaves

AbstractCalcium (Ca) deficiency in cabbage plants induces oxidative damage, hampering growth and decreasing quality, however, it is hypothesized that silicon (Si) added to the nutrient solution may alleviate crop losses. Therefore, this study aims at evaluating whether silicon supplied in the nutrient solution reduces, in fact, the calcium deficiency effects on cabbage plants. In a greenhouse, cabbage plants were grown using nutrient solutions with Ca sufficiency and Ca deficiency (5 mM) without and with added silicon (2.5 mM), arranged as a 2 × 2 factorial in randomized blocks, with five replications. At 91 days after transplanting, the plants were harvested for biological evaluations. In the treatment without added Si, Ca deficiency promoted oxidative stress, low antioxidant content, decreased dry matter, and lower quality leaf. On the other hand, added Si attenuated Ca deficiency in cabbage by decreasing cell extravasation while increasing both ascorbic acid content and fresh and dry matter, providing firmer leaves due to diminished leaf water loss after harvesting. We highlighted the agronomic importance of Si added to the nutrient solution, especially in crops at risk of Ca deficiency.

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Effect of temperature and type of packages on quality of stored lettuce

Acta Agrobotanica ◽

10.5586/aa.1996.007 ◽

2013 ◽

Vol 49 (1-2) ◽

pp. 73-82

Author(s):

Józef Bąkowski ◽

Helena Michalik ◽

Marcin Horbowicz

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Dry Matter ◽

Storage Time ◽

Ascorbic Acid Content ◽

Effect Of Temperature ◽

Different Temperatures

Lettuce head cv. Sanora non-wrapped, wrapped with perforated PE film, unperforated PE film, and in stretch film was stored at different temperatures: 1, 6, 20 and 28°C. The lettuce can be stored at 1°C up to 10 days, and at 6°C during 8 days period. Longer storage time caused clear loses of lettuce quality. During first two - three days of storage in both temperatures 1 and 6°C loses of ascorbic acid, dry matter, colour and organoleptic value were not observed. Faster decrease of ascorbic acid content was noted in leuuce stored in unperforated PE film and stretch film, in comparison to perforated PE film. The highest lettuce quality were found in case where lettuce were stored in perforated PE bags at 1°C.

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Combined application of methyl salicylate and L-arginine alleviates chilling injury, potentiates antioxidant system and maintains quality of sweet pepper (Capsicum Annum L.) fruits cv. ‘Winner’

Journal of Horticultural Science & Technology ◽

10.46653/jhst2142068 ◽

2021 ◽

pp. 68-75

Author(s):

Nida Akram ◽

Mahmood Ul Hasan ◽

Rana Naveed Ur Rehman ◽

Rana Muhammad Ateeq Ahmad ◽

Zeeshan Ahmed ◽

...

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Methyl Salicylate ◽

Disease Incidence ◽

Chilling Injury ◽

Ascorbic Acid Content ◽

Sweet Pepper ◽

Total Phenolic ◽

Ion Leakage

Chilling injury is the critical issue in sweet pepper fruit under low temperature storage. Present work was aimed to evaluate the effect of different concentration of methyl salicylate (MS) and L-arginine (Arg) on chilling injury and overall quality of sweet pepper fruits cv. ‘Winner’. The treatments were T1 = Control, T2 = 0.01mM MS, T3 = 0.05 mM MS, T4 = 1mM Arg, T5 = 1.5mM Arg and T6 = 0.01mM MS+1.5mM Arg. After respective treatment (for 10 min) fruits were kept at 5 ± 1 ◦C with 85-90 % RH for 28+2 days of storage. Physical, biochemical, and phytochemical parameters were studied at 7 days interval followed by two days of reconditioning at ambient conditions (25 ± 2 °C). On last removal (28+2days), sweet pepper fruits treated with combined MS and Arg treatment (T6) showed highly significant results in lower fruit weight loss (8.3%), maintained fruit colour (0.3 score) and firmness (13.4N), and reduced wrinkling (2 score), disease incidence (0.4 score), ion leakage (45.4%), alleviated chilling injury (1.7 score), retained total antioxidants (49.1%) and total phenolic content (74.4 mg 100 g-1 GAE FW) as compared to control. In addition, the ascorbic acid content was observed higher in all treatments in comparison with untreated control fruits. In conclusion, MS and Arg combine treatment improved storage potential with reduced chilling injury by maintaining higher total phenolic concentrations, ascorbic acid content and total antioxidants in terms of DPPH radical scavenging activities, and markedly maintained overall quality of sweet pepper under cold storage condition at 5 °C for 28 days.

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The Effect of the Drying Method on the Quality of Dried Kiwi Slices

International Journal of Health and Medicine ◽

10.24178/ijhm.2017.2.1.01 ◽

2017 ◽

Vol 2 (1) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Kamyar Movagharnejad ◽

Sepideh Pouya

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Acid Content ◽

Freeze Drying ◽

Color Change ◽

Ascorbic Acid Content ◽

Standard Methods ◽

Freeze Dryer ◽

Microwave Dryer

Abstract— Drying is known as a food preservation method which increases the food’s storage time by water reduction. Traditional drying consisted of open sun-drying, but different industrial dryers have been widely used in recent times. The new dryers consist of convective, infrared, ultrasound, freeze fluidized bed and freeze dryers. All of these dryers reduce the water content but under different mechanisms which leads to the end products with different qualities. In this study we aim to compare the difference in quality of kiwi fruit slices dried by three different dryers: 1. Convective tray dryer, 2. Microwave dryer and 3. Freeze dryer. The tray dryer experiments were conducted in two air temperatures of 60 and 80oC in the constant air velocity of 0.8 m/s. The microwave dryer operated in 3 output powers of 180, 270 and 360 W. The condenser temperature and pressure in the freeze dryer reduced to -50oC and 0.1 mbar, respectively. The operating conditions and time were regulated so that the moisture content of all dried samples reduced to nearly 10% in the wet basis. The three parameters of color change, ascorbic acid and antioxidant reduction were selected as the measuring criteria for the comparison of the product qualities. The experiments show that the freeze drying caused the minimum color change while the microwave drying in the maximum power of 360W caused the maximum amount of color change. The concentration of ascorbic acid was measured in the fresh fruits and dried samples by standard methods. The measurements proved that the ascorbic acid content of the freeze dried samples was 80% of the fresh fruits. The ascorbic acid content of other samples was much lower. The antioxidant activity of the dried samples and the fresh fruits was also measured by standard methods and the experimental data also showed that the freeze drying causes the minimum reduction in the antioxidant activity.

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Effect of inorganic fertilizers and bio-fertilizers on growth, yield and quality of tomato (Lycopersicon esculentum Mill.)

International Journal of Agricultural Invention ◽

10.46492/ijai/2016.1.1.21 ◽

2016 ◽

Vol 1 (01) ◽

pp. 116-118

Author(s):

Anant Kumar ◽

Virendra Pal ◽

S. P. Singh ◽

Santosh Verma

Keyword(s):

Ascorbic Acid ◽

Lycopersicon Esculentum ◽

Acid Content ◽

Growth Yield ◽

Ascorbic Acid Content ◽

Summer Season ◽

Growth And Yield ◽

Lycopersicon Esculentum Mill ◽

Yield And Quality

A field experiment was carried out during summer season of 2013 and 2014 to find out the effect of inorganic and bio-fertilizers on the growth, yield and quality of tomato (Lycopersicon esculentum Mill.) cv. Pusa Hybrid -2. The results revealed that plants growth and yield of tomato can be increased with the application of Azospirillum along with recommended dose of NPK (120kg N + 60kg P + 60kg K/ha). The ascorbic acid content of fruits were found maximum with the 80kg N + 40kg P + 60kg K/ha with Azospirillum. The TSS was improved by the application of 80kg N + 40kg P + 60kg K/ha with Phosphobacteria.

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Extraction, Processing, Canning, and Keeping Quality of Acerola Juice

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v39i4.12670 ◽

1969 ◽

Vol 39 (4) ◽

pp. 175-183

Author(s):

F. Sánchez Nieva

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Room Temperature ◽

Ascorbic Acid Content ◽

Fresh Fruit ◽

Appreciable Change ◽

Maximum Loss ◽

Keeping Quality

The juice is best extracted from the acerola by pressing the mashed fruit in a cider press. The recovery of juice varies from about 59 to 73 percent of the weight of the fresh fruit used, depending on the pressure applied and the ripeness of the fruit. The extracted juice is clarified by centrifugation followed by filtration using Hyflo Supercell. Although pasteurization of the juice causes but a slight loss of the ascorbic acid content, it induces a change in color and flavor of the juice. The product must be canned in enameled cans to prevent excessive discoloration. When the juice was stored at room temperature (80° to 85°F.) the loss of ascorbic acid during 1 year amounted to from 53.5 to 81.5 percent. The loss of ascorbic acid is minimized by storage at 45°F. Juices stored at 45°F. suffered a maximum loss of ascorbic acid of about 20 percent during 1 year. Although the flavor of the juice changed during processing, the product can be used as a source of ascorbic acid to enrich other products without detrimentally affecting then taste. Only 1 part of the juice need be added to 27 parts of the product to be enriched with no appreciable change in flavor of the enriched product.

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