Biologically Active Compounds in Tomato Fruits Under the Application of Water–Ethanol Spirulina, Dunaliella and Chlorella Microalgae Extracts on Plants’ Leaves

International Journal of Plant Biology, Journal Year: 2024, Volume and Issue: 15(4), P. 1338 - 1352

Published: Dec. 13, 2024

This study aimed to detect an impact of water–ethanol extracts different microalgae species—Spirulina platensis, Dunaliella salina and Chlorella vulgaris—on the accumulation bioactive compounds in tomatoes. A treatment with corresponding ethanol solution pure drinking water was used as a control. Tomato cultivar ‘Belle’ F1 (Enza Zaden) grown polycarbonate greenhouse, 25 L pots filled peat substrate (pH KCl 5.5). The plants were sprayed weekly from germination until start harvesting, total nine times. Fruits analysed at stage full ripeness. Bioactive compounds’ contents such vitamin C, titratable acidity, pH value, β-carotene, lycopene, anthocyanin, phenols well soluble solids dry matter analysed, connection between fruit mass taste index determined. influence tested on quality parameters tomatoes different, but no significant differences for most active found, exception (from 137.59 ± 1.34 166.93 2.01 mg 100 g−1) 3.93 0.12 4.4 0.18 °Brix). In next research, more detailed about concentration changes biologically should be provided.

Language: Английский

Algae-Derived Food and Feed Products

Published: Jan. 1, 2024

Language: Английский