Articles
ANTIOXIDANTS – ENHANCING AND UNDERSTANDING IN STRAWBERRY FRUITS
Article number
838_32
Pages
193 – 198
Language
English
Abstract
The purpose of this study was an effort to look into antioxidant enhancing and understanding in strawberry fruits. Frigo strawberry (Fragaria x ananassa Duch.) plants of the cv. Camarosa were cultivated in plastic pots under greenhouse conditions.
At the pink fruit stage the plants were supplied with half-strength Hoagland nutrient solution (pH~6.0) containing 0, 10, 20, and 40 mM NaCl.
The response of strawberry plants under salt-stress conditions, revealed that the phenylpropanoid and flavonoid pathways are still intact and functioning, as indicated by higher contents of antioxidants.
It was also attempted to determine if the synthesis of phenolic compounds is influenced by the production system, e.g., organic or conventional.
The practices mainly concerned organic vs. inorganic fertilizers and pesticides application.
Results revealed that phenolic compounds and subsequent antioxidant capacity are higher in organically grown strawberries.
Another experiment was conducted to determine the SAs relation to ethylene biosynthesis in strawberry fruits.
Salicylic acid (SA) significantly affected fruit postharvest ethylene production compared to the control, and this may suggest that SA act as a component of the signal transduction system important in defence mechanisms.
At the pink fruit stage the plants were supplied with half-strength Hoagland nutrient solution (pH~6.0) containing 0, 10, 20, and 40 mM NaCl.
The response of strawberry plants under salt-stress conditions, revealed that the phenylpropanoid and flavonoid pathways are still intact and functioning, as indicated by higher contents of antioxidants.
It was also attempted to determine if the synthesis of phenolic compounds is influenced by the production system, e.g., organic or conventional.
The practices mainly concerned organic vs. inorganic fertilizers and pesticides application.
Results revealed that phenolic compounds and subsequent antioxidant capacity are higher in organically grown strawberries.
Another experiment was conducted to determine the SAs relation to ethylene biosynthesis in strawberry fruits.
Salicylic acid (SA) significantly affected fruit postharvest ethylene production compared to the control, and this may suggest that SA act as a component of the signal transduction system important in defence mechanisms.
Authors
D. Neocleous, M. Vasilakakis
Keywords
Fragaria x ananassa, salinity, organic strawberries, salicylic acid (SA), antioxidants, fruit quality
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