scholarly journals Assessing the Biostimulant Effects of a Novel Plant-Based Formulation on Tomato Crop

2020 ◽  
Vol 12 (20) ◽  
pp. 8432
Author(s):  
Antonios Chrysargyris ◽  
Savvas Charalambous ◽  
Panayiota Xylia ◽  
Vassilis Litskas ◽  
Menelaos Stavrinides ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oils ◽  
Chlorophyll Content ◽  
Tomato Fruit ◽  
Damage Index ◽  
Soluble Solids ◽  
Leaf Damage ◽  
Total Phenols ◽  
Tomato Crop ◽  
Fruit Cracking

The aim of this research was to evaluate the biostimulant effects of an eco-product (EP) containing essential oils of rosemary and eucalyptus on tomato crop. Experiments were conducted to evaluate EP effects on plant growth and physiological parameters (e.g., chlorophyll content), total phenols and antioxidant activity, enzyme activities (e.g., catalase), plant macronutrient content and fresh tomato fruit quality. The application of an EP once (EP-1x) increased tomato plant height by 19%, stomatal conductance, and chlorophyll content compared to the control (sprayed with water). EP triplicate (EP-3x) application significantly increased yield (0.79 kg plant−1) compared to the control (0.58 kg plant−1). However, application of EP-3x was associated with a higher percentage of fruit cracking in comparison to the control. Total phenols and antioxidant activity were affected from both the use of EP and application frequency. EP application decreased by 27.3% the leaf damage index in comparison to the control. Nutrient content in leaves (N, Mg) was significantly decreased in the case of EP-3x treatment. Fruit firmness was decreased by 19.9% in the case of EP-1x application. Fruit marketability and tomato-like aroma, fresh weight and soluble solids did not differ among the treatments. Further research is required to examine the potential use of essential oils as biostimulants.

scholarly journals Quality of Tomato (Solanum lycopersicum L.) Due to Grafting in Solanaceae of Different Species

2019 ◽  
Vol 11 (3) ◽  
pp. 188
Author(s):  
João Lucas Moraes Vieira ◽  
Rogério Eiji Hanada
Keyword(s):  
Block Design ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Control Treatment ◽  
Tomato Cultivar ◽  
Tomato Crop ◽  
Significant Difference ◽  
Four Blocks

The present work had as objective to evaluate the physical-chemical characteristics of commercial tomato fruits grafted on different solanaceous species. The experiment was conducted in a greenhouse, in a randomized complete block design, with four blocks and six treatments, being the rootstocks: cocona (Solanum sessiliflorum); two cultivars of eggplant (Solanum aethiopicum), Long Light Green and Big Hill; jurubebão (Solanum lycocarpum) and jurubeba juna (Solanum stramonifolium), grafted with the tomato cultivar Santa Cruz Kada, and the control treatment was represented by the self-grafted tomato. Three consecutive harvests were spaced seven days after the production stabilization, and the characteristics fruits analyzed were Total Soluble Solids (ºBrix), pH, Titratable Acidity (percentage of citric acid) and TSS/TA. A statistically significant difference was found in the Tukey’s test at 5% probability in the titratable acidity, pH and fruit pulp flavor, among the evaluated treatments, while the soluble solids content did not differ between treatments in any of the harvests, but the values remained within the considered adequate for the tomato in natura in the current literature. There was a decrease in fruit flavor in all treatments, and fruit pH drop in all treatments with the exception of jurubebão, with the advancement of plant age, while the titratable acidity had an inverse behavior. The evaluated rootstocks can be used in the tomato crop, without prejudice to the quality of the tomato fruit produced.

scholarly journals Profiling of Essential Oils Components and Polyphenols for Their Antioxidant Activity of Medicinal and Aromatic Plants Grown in Different Environmental Conditions

Agronomy ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 727 ◽  
Author(s):  
Antonios Chrysargyris ◽  
Maria Mikallou ◽  
Spyridon Petropoulos ◽  
Nikolaos Tzortzakis
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Environmental Conditions ◽  
Antioxidant Activities ◽  
Added Value ◽  
Total Phenols ◽  
Aromatic Plants ◽  
Medicinal And Aromatic Plants ◽  
Antioxidant Power

In the present study, the yield, the chemical composition, and the antioxidant activities of the essential oils (EOs) of eight medicinal and aromatic plants (MAPs) cultivated under two environmental conditions characterized by a different altitude (namely mountainous and plain) were evaluated. Cultivation at different environmental conditions resulted in significant differences in the chemical composition and antioxidant activity for most of the studied species. In particular, high altitudes resulted in increased phenolic compounds’ content and antioxidant activity for artemisia plants, while specific parameters increased in the case of spearmint (total phenols) and rosemary (flavonoids). In contrast, in pelargonium, all the tested parameters were positively affected in the plain area, whereas, for laurel and sage, only flavanols remained unaffected. EO yield in mountainous pelargonium and spearmint decreased while, in mountainous laurel, pelargonium and spearmint increased when compared to plain areas. In addition, the major EO constituents’ content for most of the species were affected by environmental conditions. The 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric reducing antioxidant power (FRAP) were variably correlated with total phenols, flavonoids, and flavanols, depending on the species and the altitude. Lastly, in limited cases, antioxidant activity (DPPH or FRAP values) was positively correlated with some EO components (e.g., borneol and β-pinene in artemisia and laurel plants grown in the plain, respectively, or 1,8-cineole in mountainous grown verbena plants). In conclusion, environmental conditions (altitude) affected antioxidants’ content and EO yield and composition of the studied MAPs. These findings can be used to introduce cultivation of MAPs in specific ecosystems for the production of high added value products.

scholarly journals BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
GABRIELA NIEMEYER REISSIG ◽  
LISIANE PINTANELA VERGARA ◽  
RODRIGO CEZAR FRANZON ◽  
ROSANE DA SILVA RODRIGUES ◽  
JOSIANE FREITAS CHIM
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenols ◽  
Total Carotenoids ◽  
Added Sugar ◽  
Added Sugars ◽  
Significant Difference

ABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.

scholarly journals Vapour Application of Sage Essential Oil Maintain Tomato Fruit Quality in Breaker and Red Ripening Stages

Plants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2645
Author(s):  
Antonios Chrysargyris ◽  
Charalampos Rousos ◽  
Panayiota Xylia ◽  
Nikolaos Tzortzakis
Keyword(s):  
Essential Oils ◽  
Fruit Quality ◽  
Fresh Produce ◽  
Tomato Fruit ◽  
Storage Period ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Solanum Lycopersicum L ◽  
Weight Losses ◽  
Antimicrobial Protection

Consumers seek safe, high-nutritional-value products, and therefore maintaining fresh produce quality is a fundamental goal in the food industry. In an effort to eliminate chemical-based sanitizing agents, there has been a shift in recent decades toward the usage of eco-friendly, natural solutions (e.g., essential oils-EOs). In the present study, tomato fruits (Solanum lycopersicum L. cv. Dafni) at breaker and red ripening stage were exposed to sage essential oils (EO: 50 μL L−1 or 500 μL L−1) for 2, 7 and 14 days, at 11 °C and 90% relative humidity (RH). Quality-related attributes were examined during (sustain effect—SE) and following (vapour-induced memory effect—ME; seven days vapours + seven days storage) vapour treatment. In breaker tomatoes, EO-enrichment (sustained effect) retained fruit firmness, respiration rates, and ethylene emission in low EO levels (50 μL L−1). In contrast, breaker fruit metabolism sped up in high EO levels of 500 μL L−1, with decreased firmness, increased rates of respiration and ethylene, and effects on antioxidant metabolism. The effects were more pronounced during the storage period of 14 days, comparing to the fruit exposed to common storage-transit practice. In red fruits, the EOs impacts were evidenced earlier (at two and seven days of storage) with increased rates of respiration and ethylene, increased β-carotene, and decreased lycopene content. In both breaker and red ripening fruit, EO application decreased weight losses. Considering the fruits pre-exposed to EOs, quality attributes were more affected in green fruits and affected to a lesser level in the red ones. Furthermore, based on appearance, color, and texture evaluations, organoleptic trials demonstrated an overwhelming preference for EO-treated red fruit during choice tests. EOs had lower effects on total phenolics, acidity, total soluble solids, and fruit chroma, with no specific trend for both breaker and red tomatoes. Natural volatiles may aid to retain fruit quality in parallel with their antimicrobial protection offered during storage and transportation of fresh produce. These effects may persist after the EO is removed from the storage conditions.

scholarly journals 305 Effects of Electrical Conductivity (EC) and Its Diurnal Changes in Nutrient Feedings on Fruit Yield and Quality of Greenhouse Tomato Grown in Rockwool

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 444C-444 ◽  
Author(s):  
Xiuming Hao ◽  
Athanasios P. Papadopoulos
Keyword(s):  
Fruit Quality ◽  
Tomato Fruit ◽  
Fruit Size ◽  
Matter Content ◽  
Research Centre ◽  
Dry Matter Content ◽  
Diurnal Changes ◽  
Tomato Crop ◽  
Greenhouse Production ◽  
Fruit Cracking

Poor tomato fruit quality in summer time (soft fruit, cracking, and russetting) is a major greenhouse production problem in North America. To improve tomato quality and yield, especially under summer conditions, four EC treatments were applied to a tomato crop grown in rockwool in summer and fall of 1999 at the Greenhouse and Processing Crops Research Centre, Harrow, Ont., Canada. The four fertigation solution EC treatments were 1) constant low EC at 2.54 mS·cm-1, 2) constant high EC at 3.82 mS·cm-1, 3) diurnal EC variation (1 to 5 mS·cm-1) with a 24-h average of 2.54 mS·cm-1 and 4) diurnal EC variation (1 to 7 mS·cm-1) with a 24-h average of 3.82 mS·cm-1. For diurnal EC variation, the plants were fed with low EC in the morning and around noon, and high EC in the afternoon and night. High EC (3.82 mS·cm-1, constant or 24-h average for diurnal variation) treatments, in comparison to the recommended EC (2.54 mS·cm-1) treatments, improved tomato fruit quality by reducing fruit cracking, and increasing percentage of grade #1 fruit, fruit firmness, soluble solid and dry-matter content. However, the constant high EC treatment resulted in smaller fruit size and lower yield. Diurnal EC variation with a high EC average (24-h average: 3.82 mS·cm-1) did not reduce fruit size and yield, and reduced fruit russetting. Therefore, a diurnal fertigation EC variation strategy-supplying low EC solution in the morning and noon and high EC solution in the afternoon and night, with an overall 24-h average of 3.82 mS·cm-1, may be used to improve tomato fruit quality.

scholarly journals Bioactive Compounds, Antioxidant Activity and Color of Hydroponic Tomato Fruits at Different Stages of Ripening

2015 ◽  
Vol 43 (2) ◽  
pp. 404-412 ◽  
Author(s):  
Violeta NOUR ◽  
Mira Elena IONICA ◽  
Ion TRANDAFIR
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Radical Scavenging Activity ◽  
Tomato Fruit ◽  
Radical Scavenging ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Hue Angle ◽  
Lycopene Content

This experiment was carried out in order to study the simultaneous effect of on-vine ripening and examined cultivars on fruit quality, color development and antioxidant content in two different types of tomatoes. ‘Admiro’ and ‘Komet’ (normal average fruit weight) and ‘Cheramy’ (cherry type) cultivars grown in hydroponic culture were used. Dry matter, soluble solids, titratable acidity, ascorbic acid, lycopene, b-carotene, total phenolic, total flavonoid content and hydrophilic antioxidant activity were measured in six ripening stages. Color of fruits was determined by CIELab system. The L*, a*, b* values were used to calculate hue angle (ho), chroma (C*) and a* to b* ratio. In all analysed cultivars total phenolic content increased as ripening progressed, reached the maximum at the pink stage and subsequently declined, while the trend of ascorbic acid was cultivar dependent. DPPH radical scavenging activity showed significant moderately strong positive correlations with total phenolics and ascorbic acid. The content of β-carotene increased constantly during ripening while lycopene content registered a sharp rise, especially in the last stage of ripening when 47.2% of the lycopene content was accumulated. During ripening the lightness (L*) decreased because tomato fruit colour became darker while the ratio of red to green colour increased as a result of carotenoids synthesis. Among color indexes, hue angle (ho) was best correlated with lycopene content (r = −0.758), followed by a* (r = 0.748), C* (r = 0.708) and a*/b* (r = 0.683). Better correlations were established between main carotenoids content (lycopene + b-carotene) and each of the color indexes.

scholarly journals Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

Agriculture ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 62
Author(s):  
Lucía Andreu-Coll ◽  
María Emma García-Pastor ◽  
Daniel Valero ◽  
Asunción Amorós ◽  
María Soledad Almansa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Co2 Production ◽  
Total Phenols ◽  
Pear Fruit ◽  
Cactus Pear ◽  
Life Conditions

Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three days at 20 °C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO2 production decreased, and ethylene production increased slightly, while under shelf life conditions CO2 production increased and ethylene production increased more sharply. Firmness increased under cold conditions and did not change during shelf life period. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both conservation conditions. However, hydro-antioxidant activity (H-TAA) increased under both cold and shelf life conditions, and total phenols remained stable during cold storage and increased under shelf life conditions. Besides, weight loss was acceptable under both storage conditions, and color changes were more pronounced under shelf life storage. These results show that the marketability of cactus pear fruit from ‘Orito’ cultivar was acceptable until the end of the storage under cold and shelf life conditions.

scholarly journals Quality Attributes and Storage of Tomato Fruits as Affected by an Eco-Friendly, Essential Oil-Based Product

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1125
Author(s):  
Panayiota Xylia ◽  
Irene Ioannou ◽  
Antonios Chrysargyris ◽  
Menelaos C. Stavrinides ◽  
Nikolaos Tzortzakis
Keyword(s):  
Antioxidant Activity ◽  
Essential Oils ◽  
Fresh Produce ◽  
Damage Index ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Tomato Fruits ◽  
Ripening Index ◽  
And Storage

The preservation of fresh produce quality is a major aim in the food industry since consumers demand safe and of high nutritional value products. In recent decades there has been a turn towards the use of eco-friendly, natural products (i.e., essential oils-EOs) in an attempt to reduce chemical-based sanitizing agents (i.e., chlorine and chlorine-based agents). The aim of this study was to evaluate the efficacy of an eco-friendly product (EP—based on rosemary and eucalyptus essential oils) and two different application methods (vapor and dipping) on the quality attributes of tomato fruits throughout storage at 11 °C and 90% relative humidity for 14 days. The results indicated that overall, the EP was able to maintain the quality of tomato fruits. Dipping application was found to affect less the quality attributes of tomato, such as titratable acidity, ripening index and antioxidant activity compared to the vapor application method. Vapor application of 0.4% EP increased fruit’s antioxidant activity, whereas tomatoes dipped in EP solution presented decreased damage index (hydrogen peroxide and lipid peroxidation levels), activating enzymes antioxidant capacity (catalases and peroxidases). Moreover, higher EP concentration (up to 0.8%) resulted in a less acceptable product compared to lower concentration (0.4%). Overall, the results from the present study suggest that the investigated EP can be used for the preservation of fresh produce instead of the current commercial sanitizing agent (chlorine); however, the method of application and conditions of application must be further assessed for every commodity tested.

scholarly journals Physicochemical and Bioactive Compounds in Carrot and Beetroot Juice

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Simran Arora ◽  
Saleem Siddiqui ◽  
Rakesh Gehlot
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Bioactive Compound ◽  
Soluble Solids ◽  
Total Phenols ◽  
Beetroot Juice ◽  
Total Carotenoids ◽  
Total Antioxidant ◽  
Dpph Scavenging ◽  
Locally Grown

Carrot and beetroot are mostly used for salad and juice purpose. To know the physicochemical and bioactive composition of the locally grown carrot and beetroot, the present investigation was carried out. Physicochemical and bioactive compound like total soluble solids, total sugars, reducing sugars, titrable acidity, pH, ascorbic acid, total antioxidant activity, anthocyanins, betanin, total phenols and total carotenoids were determined from fresh carrot and beetroot juices. The results showed that fresh red carrot juice contained high amount of β-carotenoids (4.59 mg/100 ml) content. Freshly extracted beetroot juice contained 62.20% DPPH scavenging antioxidant activity, 990.7 mg/100 ml total phenols, 790 mg/l anthocyanins, 520.3 mg/l betanins. The results suggest that carrot and beetroot juices are rich source of nutrients and bioactive compounds thus can be used for value addition in food formulations.

scholarly journals 304 Effects of Calcium and Magnesium on Growth, Fruit Yield, and Quality of Greenhouse Tomato Grown in Rockwool

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 444B-444 ◽  
Author(s):  
Xiuming Hao ◽  
Athanasios P. Papadopoulos
Keyword(s):  
Dry Matter ◽  
Tomato Fruit ◽  
Fruit Production ◽  
Matter Content ◽  
Fruit Yield ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Yield And Quality ◽  
Fruit Cracking ◽  
High Calcium

Tomato (Lycopersicon esculentum Mill.) cv. Trust was grown in rockwool in summer and fall 1999 and 8 calcium/magnesium nutrient treatments, formed by two levels of calcium (Ca: 150 and 300 ppm) and four levels of magnesium (Mg: 20, 50, 80, and 110 ppm), were applied to investigate the effects on growth, fruit yield and quality. High calcium (300 ppm) increased overall fruit yield and size, reduced incidence of blossom-end rot and fruit cracking. However, high calcium also reduced the dry-matter content, soluble solid content and firmness of tomato fruit, and increased fruit russetting. Magnesium did not affect early growth or fruit production. However, 2 months after applying the treatments, the plants grown under 20 ppm Mg started to show Mg-deficient symptoms (leaf chlorosis), and Mg-deficient leaves lost more than 50% of their photosynthetic capability. The Mg concentration required for achieving high yield of firm fruit with high soluble solids and dry-matter content increased as the plant aged; i.e, 50 ppm in early stage of fruit production and 80 ppm in later stage of fruit production. At the end of experiment, the plants grown with 80 ppm of Mg also had the best root systems. Therefore, for both better yield and quality, a concentration of 300/50-80 ppm Ca/Mg may be recommended. Mg concentration may be started at 50 ppm and gradually be increased to 80 ppm in the later stage of fruit production.

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