Salt increases the nutritional content of cauliflower
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Int Soc Horticultural Science
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
It is known that intermediate salt stress may increase the taste and nutritional content of some horticultural crops. Some antioxidants, vitamins, carotenoids, mineral content and total soluble solids of the edible parts of the crops can be increased. In this study, we have evaluated the effect of 50 mM NaCl on total soluble solids (brix), dry matter, phenols, flavonoids, organic acids, L-ascorbic acid, sugars and minerals concentration of cauliflower heads. Plants were grown in cocopeat slabs and 50 mM NaCl was applied with the nutrient solution during the autumn-winter season in an open soilless system in the greenhouse in Mediterranean climate. Salt stress has significantly increased flavonoids, organic acids, phenols, L-ascorbic acid, succunic acid, dry matter ratio, total soluble solids and EC. However in 50 mM salt, total sugars and individual sugars; glucose, fructose, sucrose were decreased. Mineral nutrient concentration of the cauliflower head were increased for K, Mg, N, while Fe and Zn were decreased. The positive effect of 50 mM salinity on qualitative and nutritional traits of cauliflower head has been indicated.
Açıklama
30th International Horticultural Congress (IHC) - Bridging the World through Horticulture / International Symposium on Tropical and Subtropical Vegetable Production - Tackling Present and Future Global Biotic and Abiotic Stressors -- AUG 12-16, 2018 -- Turkish Soc Hort Sci, Istanbul, TURKEY
Anahtar Kelimeler
Brassica oleracea var. botrytis, NaCl, brix, flavonoids, phenols, succinic acid, minerals
Kaynak
Xxx International Horticultural Congress Ihc2018: International Symposium on Tropical and Subtropical Vegetable Production: Tackling Present and Future Global Biotic and Abiotic Stressors
WoS Q Değeri
N/A
Scopus Q Değeri
Q4
Cilt
1257
