Production of Fruits and Leafy Vegetables Solanum nigrum Linn under Different Shade Levels

Fruits and young shoot of Solanum nigrum Linn are harvested and consumed as indigenous vegetables by different Indonesian ethnics. Preharvest factors and harvesting methods to maximize the quality of S. nigrum produce is still unknown. In this study S. nigrum was grown in full irradiance and under shading and assessed for their growth, and fruit and shoot yields. The experiment was conducted at the Leuwikopo Experimental Farm in Bogor Agricultural University, Indonesia from April-July 2017. The results demonstrated that plants produced more fruits and shoots in full irradiance, i.e., 687.9 g and 211.1 g per plant, whereas only 331.1 g and 116.9 g per plant were produced in 50% shading. Although fruit and shoot production were superior under full irradiance, shoot-harvested plants had healthier leaves and life span of about 2 months longer thus facilitating longer availability. Canopy of shoot-harvested plants formed a columnar shape with 23 to 45 cm in height, in contrast to spherical shape with 48 to 203 cm in height of the fruit-harvested plants. It is likely that shading level might contribute to farmers’ decision to harvest the shoots or fruits of S. nigrum. Further studies are needed to determine the effects of shading levels on nutritional quality of the shoots and fruits of S. nigrum. Keywords: African nightshade, canopy architecture, harvesting method, indigenous vegetable, intercropping

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Nutritional quality of some wild leafy vegetables in South Africa

International Journal of Food Sciences and Nutrition ◽

10.1080/09637480701777928 ◽

2009 ◽

Vol 60 (5) ◽

pp. 424-431 ◽

Cited By ~ 66

Author(s):

A. J. Afolayan ◽

F. O. Jimoh

Keyword(s):

South Africa ◽

Nutritional Quality ◽

Leafy Vegetables

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Nutritional quality of selected African leafy vegetables cultivated under varying water regimes and different harvests

South African Journal of Botany ◽

10.1016/j.sajb.2019.06.016 ◽

2019 ◽

Vol 126 ◽

pp. 78-84 ◽

Cited By ~ 3

Author(s):

I. Maseko ◽

B. Ncube ◽

T. Mabhaudhi ◽

S. Tesfay ◽

V.G.P. Chimonyo ◽

...

Keyword(s):

Nutritional Quality ◽

Leafy Vegetables ◽

Water Regimes ◽

African Leafy Vegetables

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Effect of Reduced Nitrogen and Supplemented Amino Acids Nutrient Solution on the Nutritional Quality of Baby Green and Red Lettuce Grown in a Floating System

Agronomy ◽

10.3390/agronomy10070922 ◽

2020 ◽

Vol 10 (7) ◽

pp. 922 ◽

Cited By ~ 1

Author(s):

Pavlos Tsouvaltzis ◽

Dimitrios S. Kasampalis ◽

Danai-Christina Aktsoglou ◽

Nikolaos Barbayiannis ◽

Anastasios S. Siomos

Keyword(s):

Amino Acids ◽

Nutrient Solution ◽

Nutritional Quality ◽

Mineral Nitrogen ◽

Leafy Vegetables ◽

Nitrate Accumulation ◽

Nitrogen Reduction ◽

Soluble Solid ◽

Floating System

Excessive nitrogen fertilization results in nitrate accumulation in leafy vegetables. Reducing the dose of mineral nitrogen or using alternate fertilizers lowers the nitrate accumulation; however, a critical minimum level of mineral nitrogen is necessary to maintain yield and nutritional quality. The aim of this study was to evaluate the effect of two levels of mineral nitrogen (100% and 50%) and three levels of an amino acid solution (0, 0.3, and 0.9%) in the nutrient solution of two baby lettuce cultivars (green and red) grown in a floating system. Nitrogen reduction did not affect yield (12.9–13.4 and 11.0–11.3 g/plant, respectively) but reduced nitrate accumulation (by 43 and 19%, respectively) in both green and red lettuce, while enhancing phenolic content (by 28%) and antioxidant capacity (by 69%) in green lettuce and soluble solid (by 7%) and total chlorophyll content (by 9%) in red lettuce. Although nitrate accumulation was prevented (< 355 mg/kg FW) and most nutritional components increased in both lettuce types by amino acids supplementation, plant growth was negatively affected, especially in red lettuce, in both concentrations of amino acids (reduction by 9 and 35% in 0.3 and 0.9%, respectively). In both lettuce types, proline content increased by 0.9% amino acids supplementation (by 45%), implying a probable induction of a stress condition. Mineral nutrients were slightly affected by nitrogen reduction, which was probably perceived as an abiotic stress.

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Are green caterers more likely to serve healthy meals than non-green caterers? Results from a quantitative study in Danish worksite catering

Public Health Nutrition ◽

10.1017/phn2005913 ◽

2006 ◽

Vol 9 (7) ◽

pp. 846-850 ◽

Cited By ~ 5

Author(s):

BE Mikkelsen ◽

M Bruselius-Jensen ◽

JS Andersen ◽

A Lassen

Keyword(s):

Nutritional Quality ◽

Leafy Vegetables ◽

Organic Foods ◽

Good Opportunity ◽

Green Leafy Vegetables ◽

Positive Effects ◽

Organic Products ◽

Service Training ◽

Self Administered Questionnaire

AbstractObjectiveThe present study aimed to investigate whether organic conversion in catering has positive effects on the nutritional quality of menus offered.DesignThe methodology was based on a self-administered questionnaire. The self-declared priority given to the use of organic foods was measured as the basis for assigning catering managers to one of two groups: ‘green’ or ‘non-green’ caterers. These groups were then compared with regard to the relative nutritional quality of the menu options offered to customers.SettingThe study was carried out among randomly selected Danish worksite catering outlets.SubjectsThe subjects participating in the study comprised 526 Danish worksite catering managers.ResultsThe results showed a strong correlation between caterers' ‘green-ness’ and the nutritional quality of the menu options offered. Green caters had more healthy options in their menus than non-green caters, which is likely to result in improved nutritional quality of the diets of end consumers. The reason for this may partly be the increased service training efforts that green caterers practise in order to be able to implement organic foods successfully. It may also be associated with the fact that the price premiums and availability of the organic products forces caterers to serve menus with higher amounts of root and non-green leafy vegetables, pulses and seasonal vegetables.ConclusionThe present findings suggest that organic conversion of public canteens may be a good opportunity to promote healthier eating in public catering.

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Trichoderma-Based Biostimulants Modulate Rhizosphere Microbial Populations and Improve N Uptake Efficiency, Yield, and Nutritional Quality of Leafy Vegetables

Frontiers in Plant Science ◽

10.3389/fpls.2018.00743 ◽

2018 ◽

Vol 9 ◽

Cited By ~ 68

Author(s):

Nunzio Fiorentino ◽

Valeria Ventorino ◽

Sheridan L. Woo ◽

Olimpia Pepe ◽

Armando De Rosa ◽

...

Keyword(s):

Nutritional Quality ◽

N Uptake ◽

Leafy Vegetables ◽

Microbial Populations ◽

Uptake Efficiency ◽

N Uptake Efficiency

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Nutritional quality of organic food: shades of grey or shades of green?

Proceedings of The Nutrition Society ◽

10.1079/pns2001126 ◽

2002 ◽

Vol 61 (1) ◽

pp. 19-24 ◽

Cited By ~ 133

Author(s):

Christine M. Williams

Keyword(s):

Nutritional Quality ◽

Human Subjects ◽

Health Benefits ◽

Single Species ◽

Leafy Vegetables ◽

Potential Health ◽

Animal Products ◽

Adverse Health Effects ◽

Intensive Farming

Consumer concern regarding possible adverse health effects of foods produced using intensive farming methods has led to considerable interest in the health benefits of organically-produced crops and animal products. There appears to be widespread perception amongst consumers that such methods result in foods of higher nutritional quality. The present review concludes that evidence that can support or refute such perception is not available in the scientific literature. A limited number of studies have compared the nutrient compositions of organically- and conventionally-produced crops, with a very small number of studies that have compared animal products (meat, milk and dairy products) produced under the two agricultural systems. Very few compositional differences have been reported, although there are reasonably consistent findings for higher nitrate and lower vitamin C contents of conventionally-produced vegetables, particularly leafy vegetables. Data concerning possible impacts on animal and human health of diets comprising organic or conventional produce are extremely sparse. Data from controlled studies in animal models, particularly within single species, are limited or poorly designed, and findings from these studies provide conflicting conclusions. There are no reports in the literature of controlled intervention studies in human subjects. Comparison of health outcomes in populations that habitually consume organically- or conventionally-produced foods are flawed by the large number of confounding factors that might contribute to any differences reported. If consumer perceptions regarding potential health benefits of organic foods are to be supported, more research of better quality is needed than that which is currently available.

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Nutritional quality of ten leafy vegetables harvested at two light intensities

Food Chemistry ◽

10.1016/j.foodchem.2015.12.068 ◽

2016 ◽

Vol 199 ◽

pp. 702-710 ◽

Cited By ~ 77

Author(s):

Emma Colonna ◽

Youssef Rouphael ◽

Giancarlo Barbieri ◽

Stefania De Pascale

Keyword(s):

Nutritional Quality ◽

Leafy Vegetables ◽

Light Intensities

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Effects of Mixing Hyperaccumulated Straw and Phosphate Rock Powder on Cd Content in Chinese Cabbage

E3S Web of Conferences ◽

10.1051/e3sconf/201913101111 ◽

2019 ◽

Vol 131 ◽

pp. 01111

Author(s):

Xian Luo ◽

Fafu Deng ◽

Zheng Zhao ◽

Lin Zhu ◽

Haiyan Zhang ◽

...

Keyword(s):

Chinese Cabbage ◽

Soluble Protein ◽

Nutritional Quality ◽

Phosphate Rock ◽

Soluble Sugar ◽

Solanum Nigrum ◽

Rock Powder ◽

Siegesbeckia Orientalis ◽

Nitrite Content

In this paper, hyperaccumulator straw (Solanum nigrum L., Amaranthus chinense L., and Siegesbeckia orientalis L.) and phosphate rock powder were selected as materials, a pot experiment was used to study the effects of three compounding modifiers on the growth, nutritional quality and cadmium (Cd) content of Chinese cabbage. The results showed that: (1) The combination of Siegesbeckia orientalis + phosphate rock powder can significantly promote the growth of Chinese cabbage, while Solanum nigrum + phosphate rock powder and Amaranthus chinense + phosphate rock powder have no effect on the growth of Chinese cabbage. (2) The combination of Solanum nigrum and phosphate rock powder increased the content of soluble sugar, soluble protein and VC in shoots of Chinese cabbage by 64.33%, 16.27% and 2.2%, respectively, and the nitrite content decreased by 34.58%, which improved the quality of Chinese cabbage. (3) Different compounding modifiers can significantly reduce the Cd content in shoots of Chinese cabbage, and the reduction of Solanum nigrum + phosphate rock powder is the largest, reaching 61.29%. In conclusion, all three modifiers can improve the nutritional quality and reduce the Cd content in the shoots of Chinese cabbage, and Solanum nigrum + phosphate rock powder has the best effect.

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Effect of Molybdenum Rate on Yield and Quality of Lettuce, Escarole, and Curly Endive Grown in a Floating System

Agronomy ◽

10.3390/agronomy8090171 ◽

2018 ◽

Vol 8 (9) ◽

pp. 171 ◽

Cited By ~ 14

Author(s):

Alessandra Moncada ◽

Alessandro Miceli ◽

Leo Sabatino ◽

Giovanni Iapichino ◽

Fabio D’Anna ◽

...

Keyword(s):

Nutrient Solution ◽

Nutritional Quality ◽

Growth Yield ◽

Leafy Vegetables ◽

Morphological Alteration ◽

Nitrate Content ◽

Yield And Quality ◽

Floating System ◽

Four Levels

Molybdenum (Mo) is required in enzymes involved in a number of different metabolic processes, and is crucial for the survival of plants and animals. The influence of nutrient solutions containing four levels of molybdenum (0, 0.5, 1.5, and 3.0 µmol/L) on growth, yield, and quality of lettuce, escarole, and curly endive grown in a hydroponic floating system was evaluated. Biometric, nutrient, and quality analyses were conducted to assess the response of each species to Mo. The results demonstrated that molybdenum is essential for harvesting marketable plants. Lettuce, escarole, and curly endive plants differed significantly in their response to molybdenum fertilization. The increase of Mo concentration in the nutrient solution was not harmful for plants and had no influence on yield and morphological traits of the leafy vegetables; however, it significantly affected some quality characteristics. Mo fertilization raised the nutritional quality by increasing ascorbic acid content up to 320.2, 139.0, and 102.1 mg kg−1 FW (fresh weight), and reducing nitrate content down to 1039.2, 1047.3, and 1181.2 mg kg−1 FW for lettuce, escarole, and curly endive, respectively. The addition of Mo in the nutrient solution increased the Mo content of plants up to 0.50, 4.02, and 2.68 μg g−1 FW for lettuce, escarole, and curly endive, respectively. Increasing Mo supply to lettuce, escarole, and curly endive up to 3.0 µmol L−1 could lead to a higher nutritional quality with no significant morphological alteration or yield loss.

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