Varietal differences in the chlorogenic acid, anthocyanin, soluble sugar, organic acid, and amino acid concentrations of eggplant fruit

A study was conducted to investigate the influence of organic acid (citric acid, oxalic acid) and amino acid (histidine) on the desorption of cadmium and lead from artificial contaminated soil in north-east China. Results showed that when the concentration of organic acid and amino acid in desorption solution was relatively low, the presence of organic ligands inhibited the desorption behaviour of Cd. When organic acid and amino acid concentrations were higher (>2 mmol/L), the presence of organic acid and amino acid obviously promoted Cd desorption. The increment of citric acid, oxalic acid, and histidine concentration significantly (P < 0.01) accelerated the desorption of Pb. The influence of organic acid and amino acid on the desorption behaviour of Cd and Pb followed the same sequence: citric acid > oxalic acid > histidine. This revealed that the organic acids had stronger affinity with heavy metals than that of amino acids. Functional group positions and types were important in determining if an organic acid or an amino acid would complex metals and increase their potential leaching. The results of this work implicated that amendment of organic acid and amino acid would enhance conditionally the bioavailability of heavy metals adsorbed by soils, relying on the type and concentration of organic acid and amino acid in soil solution.

Download Full-text

The distinct impact of multi-color LED light on nitrate, amino acid, soluble sugar and organic acid contents in red and green leaf lettuce cultivated in controlled environment

Food Chemistry ◽

10.1016/j.foodchem.2019.125799 ◽

2020 ◽

Vol 310 ◽

pp. 125799 ◽

Cited By ~ 6

Author(s):

Akvilė Viršilė ◽

Aušra Brazaitytė ◽

Viktorija Vaštakaitė-Kairienė ◽

Jurga Miliauskienė ◽

Julė Jankauskienė ◽

...

Keyword(s):

Amino Acid ◽

Organic Acid ◽

Soluble Sugar ◽

Green Leaf ◽

Controlled Environment ◽

Led Light ◽

Leaf Lettuce

Download Full-text

Nutritional quality of different potassium efficiency types of vegetable soybean as affected by potassium nutrition

Food Quality and Safety ◽

10.1093/fqsafe/fyab039 ◽

2022 ◽

Author(s):

Changkai Liu ◽

Xue Wang ◽

Heng Chen ◽

Houyu Xia ◽

Bingjie Tu ◽

...

Keyword(s):

Amino Acid ◽

High Efficiency ◽

Soluble Sugar ◽

High Yield ◽

Vegetable Soybean ◽

Potassium Nutrition ◽

Nutritional Components ◽

Almost All ◽

Amino Acid Concentrations ◽

K Fertilization

Abstract Pot experiments were conducted in 2017, 2019, and 2020 to examine the effects of potassium nutrition on the nutritional components of vegetable soybeans with different K efficiency at immature and mature stages. Two vegetable soybean varieties with higher K efficiency and two varieties with lower K efficiency were studied in the low available K soil under the condition of no K and normal K fertilization. The results indicated that almost all nutritional components in vegetable soybean were affected by K, genotypes, inter-annual differences, and their interactions. In general, no K fertilization increased protein and amino acid concentrations but decreased oil, soluble sugar, sucrose, K, Mg, and Fe concentrations in immature and mature vegetable soybean. The sensitivity of nutritional components to K nutrition differed among varieties. For instance, K high-efficiency varieties generally exhibited higher protein and amino acid concentrations without K application. K high-efficiency vegetable soybeans are low-K tolerance varieties to isoflavones. The results of this study provide insights for high yield and quality vegetable soybean breeding against soil K deficiency.

Download Full-text