Changes in ascorbic acid content and ascorbate peroxidase activity during the development of Acetabularia mediterranea

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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COMPARISON OF ASCORBIC ACID CONTENT IN IMPORTED TOMATOES AND IN CULTIVARS GROWN IN NOVA SCOTIA

Canadian Journal of Plant Science ◽

10.4141/cjps87-047 ◽

1987 ◽

Vol 67 (1) ◽

pp. 331-335

Author(s):

HAK-YOON JU ◽

W. JOHN MULLIN

Keyword(s):

Ascorbic Acid ◽

Nova Scotia ◽

Vitamin C ◽

Acid Content ◽

Ascorbic Acid Content ◽

Fresh Weight ◽

Atlantic Region ◽

Significant Difference ◽

Cluster Location ◽

Greenhouse Tomatoes

The ascorbic acid (vitamin C) content of fresh imported field tomatoes and Nova Scotia greenhouse and field tomatoes was determined on a bi-weekly basis during the period of availability of each type of tomato to the Nova Scotia consumer in 1984. The average ascorbic acid contents of imported and Nova Scotia field and greenhouse tomatoes were 13.3, 16.7 and 17.7 mg 100 g−1 fresh weight, respectively. A study of nine recommended or promising field tomatoes for the Atlantic region showed significant differences in ascorbic acid content among the cultivars. The cultivar Quick Pick had the highest ascorbic acid content of 22.5 ± 1.5 mg 100 g−1, the cultivar Campbell 18 had the lowest content, 12.0 ± 2.9 mg 100 g−1. In Dombito greenhouse tomatoes the stage of maturity and the effect of cluster location were tested against ascorbic acid content. The lowest ascorbic acid content of 9.1 ± 1.0 mg 100 g−1 was found with the small green tomatoes while others from mature green to overripe contained 14.0–16.7 mg 100 g−1. Tomatoes from different cluster locations showed no significant difference in ascorbic acid content.Key words: Vitamin C, L-ascorbic acid, tomatoes

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Ascorbic Acid Content, pH, and Acceptability of Tomatoes Processed by Different Home Canning Methods

Home Economics Research Journal ◽

10.1177/1077727x7800600406 ◽

1978 ◽

Vol 6 (4) ◽

pp. 305-311 ◽

Cited By ~ 3

Author(s):

Marilyn M. Skelton ◽

Charles W. Marr

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Ascorbic Acid Content

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