A Comprehensive Evaluation of Nutritional Quality and Antioxidant Capacity of Different Chinese Eggplant Varieties Based on Multivariate Statistical Analysis DOI Creative Commons
Jian Lyu, Ning Jin,

Xianglan Ma

et al.

Antioxidants, Journal Year: 2024, Volume and Issue: 14(1), P. 10 - 10

Published: Dec. 25, 2024

Free amino acids, polyphenols, and anthocyanins were quantified in 30 Chinese eggplant varieties. Moreover, antioxidant capacity characterizations including 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric-reducing power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) performed. The total acid content of the varieties ranged from 15,267.19 to 26,827.4 mg kg-1 DW. most abundant acids glutamic acid, arginine, aspartic acid. coefficients variation (CV) for 20 5.85 106.14%, which 18 free had CVs > 20%. Total polyphenol anthocyanin contents 17,097.41 39,474.98 µg g-1 DW 5.28 978.32 DW, respectively. variability both components was >20%, with a range 21.25-102.89%. Chlorogenic polyphenol. purple significantly higher than green Of varieties, V28 ('E150725'), V30 ('1952'), V16 ('Weichangqie101') other DPPH, ABTS, FRAP assays showed peaks at V3 ('Zhengqie924'). Pearson's correlation analysis revealed that polyphenols main contributors eggplants. A classification model principal component classified into two categories: high low capacities. top five ranked antioxidants, V29 ('Zhengqie903'), V24 ('Zhengqie78'), V1 ('1871'), ('Zhengqie924'), ('E150725'). These findings provide theoretical basis high-quality breeding producer/consumer selection

Language: Английский

Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High‐Temperature Ethylene Using Support Vector Regression DOI Open Access
G. Madasamy Raja,

P. Selvaraju,

P. Pathmanaban

et al.

Journal of Texture Studies, Journal Year: 2025, Volume and Issue: 56(1)

Published: Jan. 13, 2025

ABSTRACT This study investigated the impacts of hot water treatment (HWT) at 50°C or 25°C for 5 min and high‐temperature ethylene (HTE) exposure varying temperatures (20°C, 30°C, 35°C) durations (24, 48, 72 h) on postharvest quality antioxidant properties mature green tomatoes (MG). Color changes, physicochemical characteristics, compounds, overall ability were assessed. HWT increased β‐carotene levels oxygen radical absorbance capacity (ORAC) while preserving color metrics, despite later HTE exposure. Exposure to delayed ripening, titratable acidity, reduced dry matter content. The effects compounds varied depending temperature duration A support vector regression (SVR) model predicted parameters with high performance ( R 2 > 0.85) lightness (L*), greenness‐redness (a*), blueness‐yellowness (b*), chroma, hue values. findings highlight potential in management underscore complex interplay between tomato parameters.

Language: Английский

Citations

1
Nitric oxide delays tomato fruit softening by inhibiting SlNAP2 (NAC-like, activated by apetala3/pistillata2) transcription factor-activated transcription of soften-related genes DOI

Yandong Yao,

Yan Yang,

Zhiqi Ding

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 309, P. 143148 - 143148

Published: April 15, 2025

Language: Английский

Citations

0
Molecular hydrogen: a sustainable strategy for agricultural and food production challenges DOI Creative Commons
Duried Alwazeer, John T. Hancock, G. Russell

et al.

Frontiers in Food Science and Technology, Journal Year: 2024, Volume and Issue: 4

Published: Sept. 18, 2024

The world is confronting numerous challenges, including global warming, health epidemics, and population growth, each presenting significant threats to the stability sustainability of our planet’s ecosystems. Such issues have collectively contributed a reduction in agricultural productivity, corresponding with an increase demand costs essential commodities. This critical situation requires more sustainable environmental, social, technological solutions. Molecular hydrogen (H 2 ) has been suggested as “green” solution for energy needs many health, agricultural, food applications. H supplementation agriculture may represent novel low-carbon biotechnological strategy applicable abundant production crops, vegetables, fruits agri-food chains. potential green alternative conventional chemical fertilizers. use hydrogen-rich water irrigation system also provide other health-related advantages, i.e., decreasing heavy metal accumulation crops. By adopting strategy, crop producers, processors, decision-makers can contribute solutions face challenges such climate change, communicable disease growing population. versatile applications H₂ wider industry position it uniquely suitable approach address today’s potentially fostering better positively impacting chain. present review timely combining latest knowledge about industry, from farm fork.

Language: Английский

Citations

3
Hydrogen-Rich Water Enhances Vegetable Growth and Fruit Quality by Regulating Ascorbate biosynthesis DOI

Bei Lin,

Jinyi Lin, Zhiyu Song

et al.

Plant Physiology and Biochemistry, Journal Year: 2025, Volume and Issue: unknown, P. 109790 - 109790

Published: March 1, 2025

Language: Английский

Citations

0
SlNAP1 promotes tomato fruit ripening by regulating carbohydrate metabolism DOI
Xuemei Hou, Huwei Liu, Yihua Li

et al.

Plant Physiology and Biochemistry, Journal Year: 2024, Volume and Issue: 215, P. 109079 - 109079

Published: Aug. 27, 2024

Language: Английский

Citations

1
Enhancing Root Distribution, Nitrogen, and Water Use Efficiency in Greenhouse Tomato Crops Using Nanobubbles DOI Creative Commons
Fernando del Moral Torres, Rafael Hernández Maqueda,

David Erik Meca Abad

et al.

Horticulturae, Journal Year: 2024, Volume and Issue: 10(5), P. 463 - 463

Published: May 1, 2024

The aim of this work was to determine the effect saturating irrigation solution with air (MNBA) or oxygen nanobubbles (MNBO) on relevant agronomic, productive, and postharvest parameters tomato crops (Solanum lycopersicum L.) in greenhouses. As a control, conventional management established, without nanobubbles, under best possible agronomic conditions used commercial greenhouses southeastern Spain. No significant differences were found soil properties analysed ionic concentration pore water extracted Rhizon probes. Both MNBA MNBO modified root distribution improved N uptake efficiency field compared control. had highest harvest index. total marketable production not affected, although it did increase overall size fruit earliness which they produced significantly decreased titratable acidity soluble solids content control last harvests. nanobubble treatments storage room-temperature (20–25 °C) conditions.

Language: Английский

Citations

0
The delayed senescence in harvested blueberry by hydrogen-based irrigation is functionally linked to metabolic reprogramming and antioxidant machinery DOI
Zhiwei Jin, Huize Huang,

Hehan Huang

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 453, P. 139563 - 139563

Published: May 7, 2024

Language: Английский

Citations

0
Predicting Color Development in Tomatoes Treated with Hot Water and Exposed to High-Temperature Ethylene Using Support Vector Regression DOI

P. Pathmanaban

Published: Jan. 1, 2024

Language: Английский

Citations

0
A Comprehensive Evaluation of Nutritional Quality and Antioxidant Capacity of Different Chinese Eggplant Varieties Based on Multivariate Statistical Analysis DOI Creative Commons
Jian Lyu, Ning Jin,

Xianglan Ma

et al.

Antioxidants, Journal Year: 2024, Volume and Issue: 14(1), P. 10 - 10

Published: Dec. 25, 2024

Free amino acids, polyphenols, and anthocyanins were quantified in 30 Chinese eggplant varieties. Moreover, antioxidant capacity characterizations including 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric-reducing power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) performed. The total acid content of the varieties ranged from 15,267.19 to 26,827.4 mg kg-1 DW. most abundant acids glutamic acid, arginine, aspartic acid. coefficients variation (CV) for 20 5.85 106.14%, which 18 free had CVs > 20%. Total polyphenol anthocyanin contents 17,097.41 39,474.98 µg g-1 DW 5.28 978.32 DW, respectively. variability both components was >20%, with a range 21.25-102.89%. Chlorogenic polyphenol. purple significantly higher than green Of varieties, V28 ('E150725'), V30 ('1952'), V16 ('Weichangqie101') other DPPH, ABTS, FRAP assays showed peaks at V3 ('Zhengqie924'). Pearson's correlation analysis revealed that polyphenols main contributors eggplants. A classification model principal component classified into two categories: high low capacities. top five ranked antioxidants, V29 ('Zhengqie903'), V24 ('Zhengqie78'), V1 ('1871'), ('Zhengqie924'), ('E150725'). These findings provide theoretical basis high-quality breeding producer/consumer selection

Language: Английский

Citations

0