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| Registros recuperados : 1 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
09/12/2016 |
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Data da última atualização: |
20/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
GALLI, V.; MESSIAS, R. da S.; PERIN, E. C.; BOROWSKI, J. M.; BAMBERG, A. L.; ROMBALDI, C. V. |
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Afiliação: |
VANESSA GALLI, UFPEL; RAFAEL DA SILVA MESSIAS, UFPEL; ELLEN CRISTINA PERIN, UFPEL; JOYCE MOURA BOROWSKI, UFPEL; ADILSON LUIS BAMBERG, CPACT; CESAR VALMOR ROMBALDI, UFPEL. |
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Título: |
Mild salt stress improves strawberry fruit quality. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
LWT Food Science and Technology, v. 73, p. 693-699, 2016. |
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Idioma: |
Português |
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Conteúdo: |
Strawberry is one of the most popular fruits because of its shape, color and taste, and the presence of antioxidant compounds. Because severe abiotic stresses result in detrimental consequences to plant growth, the effect of cultivating under mild stress conditions has rarely been investigated. Therefore, we evaluated the effect of mild salt stress on yield and quality of strawberry fruit. Mild salt stress did not affect yield. The lower level of mild salt stress evaluated showed increased vegetative growth (24%), higher photosynthetic effectiveness, and increased activity of phenoloxidase (22%) and polyphenoloxidase (33%), as well as the accumulation of sucrose (5%) and anthocyanins (60%) in the fruit, compared to non-stressed plants. The higher level of mild salt stress increased root growth (30%), the activity of phenylalanine ammonia lyase (68%), and the accumulation of total phenolic compounds (14%), and total antioxidant activity (13%) in the fruit, compared to non-stressed plants. The only phenolic compound improved in these treatments was (þ)- catechins. Both levels of salt stress affected the expression of genes involved in the phenylpropanoid and flavonoid pathways, cell wall disassembly and abscisic acid-related genes. Therefore, mild salt stress improves strawberry fruit quality. |
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Palavras-Chave: |
Strawberry. |
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Thesagro: |
Fruta; Fruta de clima temperado; Morango. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/151541/1/galli2016.pdf
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Marc: |
LEADER 01936naa a2200229 a 4500
001 2058338
005 2022-05-20
008 2016 bl uuuu u00u1 u #d
100 1 $aGALLI, V.
245 $aMild salt stress improves strawberry fruit quality.$h[electronic resource]
260 $c2016
520 $aStrawberry is one of the most popular fruits because of its shape, color and taste, and the presence of antioxidant compounds. Because severe abiotic stresses result in detrimental consequences to plant growth, the effect of cultivating under mild stress conditions has rarely been investigated. Therefore, we evaluated the effect of mild salt stress on yield and quality of strawberry fruit. Mild salt stress did not affect yield. The lower level of mild salt stress evaluated showed increased vegetative growth (24%), higher photosynthetic effectiveness, and increased activity of phenoloxidase (22%) and polyphenoloxidase (33%), as well as the accumulation of sucrose (5%) and anthocyanins (60%) in the fruit, compared to non-stressed plants. The higher level of mild salt stress increased root growth (30%), the activity of phenylalanine ammonia lyase (68%), and the accumulation of total phenolic compounds (14%), and total antioxidant activity (13%) in the fruit, compared to non-stressed plants. The only phenolic compound improved in these treatments was (þ)- catechins. Both levels of salt stress affected the expression of genes involved in the phenylpropanoid and flavonoid pathways, cell wall disassembly and abscisic acid-related genes. Therefore, mild salt stress improves strawberry fruit quality.
650 $aFruta
650 $aFruta de clima temperado
650 $aMorango
653 $aStrawberry
700 1 $aMESSIAS, R. da S.
700 1 $aPERIN, E. C.
700 1 $aBOROWSKI, J. M.
700 1 $aBAMBERG, A. L.
700 1 $aROMBALDI, C. V.
773 $tLWT Food Science and Technology$gv. 73, p. 693-699, 2016.
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Embrapa Clima Temperado (CPACT) |
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