Articles
EVALUATION OF FE DEFICIENCY EFFECTS ON STRAWBERRY FRUIT QUALITY
Article number
868_58
Pages
423 – 428
Language
English
Abstract
The effects of Fe deficiency on the antioxidant properties of strawberry juice was carried out with a day-neutral cultivar Selva. Bare root transplants (without leaves) with approximately 18 cm, were transferred to Hoaglands nutrient solution with (Fe2.5) and without Fe (Fe0), using Fe-EDDHMA as the Fe source: 0 and 2.5 5 μM Fe.
Plants were grown in 20 L containers in a glasshouse for 6 weeks (from April 27 to June 5) under natural light and air temperature ≤ 25°C. Twelve transplants were used per treatment, distributed in a complete randomized design.
Plants grown in absence of Fe revealed chlorotic symptoms approximately after three weeks, based on SPAD values measured in young leaves (<20). The other treatments did not show any symptoms during the experiment.
Fruits were harvested from each treatment, and juice was analysed for antioxidant activity by using the free radical
–-diphenyl-
-picrylhydrazyl capacity (DPPH•), the Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays.
In addition, fruits were analysed for total phenols and some organic acids.
The phenolic content varied between 1251 and 1514 mg gallic acid equivalents (GAE) L-1 juice, respectively, in Fe0 and Fe2.5 treatments, but with no significant differences.
Despite the same total soluble solids values in both treatments, it was found that Fe depletion reduced significantly the anthocyanins and total phenols of the fruits.
However, ascorbic acid increased as well as antioxidant activity expressed by both DPPH and TEAC methods.
Plants were grown in 20 L containers in a glasshouse for 6 weeks (from April 27 to June 5) under natural light and air temperature ≤ 25°C. Twelve transplants were used per treatment, distributed in a complete randomized design.
Plants grown in absence of Fe revealed chlorotic symptoms approximately after three weeks, based on SPAD values measured in young leaves (<20). The other treatments did not show any symptoms during the experiment.
Fruits were harvested from each treatment, and juice was analysed for antioxidant activity by using the free radical
–-diphenyl--picrylhydrazyl capacity (DPPH•), the Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays.In addition, fruits were analysed for total phenols and some organic acids.
The phenolic content varied between 1251 and 1514 mg gallic acid equivalents (GAE) L-1 juice, respectively, in Fe0 and Fe2.5 treatments, but with no significant differences.
Despite the same total soluble solids values in both treatments, it was found that Fe depletion reduced significantly the anthocyanins and total phenols of the fruits.
However, ascorbic acid increased as well as antioxidant activity expressed by both DPPH and TEAC methods.
Authors
M. Pestana, F. Gama, T. Saavedra, P.J. Correia, S. Dandlen, M.G. Miguel
Keywords
anthocyanins, antioxidant activity, organic acids, strawberry
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