Salt increases the nutritional content of cauliflower

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dc.authoridDasgan, Hayriye Yildiz/0000-0002-0403-1627
dc.contributor.authorDere, S.
dc.contributor.authorDasgan, H. Y.
dc.contributor.authorKafkas, N. E.
dc.contributor.authorErturk, H. B.
dc.date.accessioned2024-12-24T19:23:57Z
dc.date.available2024-12-24T19:23:57Z
dc.date.issued2019
dc.departmentSiirt Üniversitesi
dc.description30th 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
dc.description.abstractIt 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.
dc.description.sponsorshipRepubl Turkey, Minist Agr & Forestry,Bayer,Turkish Exporters Assembly Aegean Exporters Assoc,ANADOLU ETAP,ISHS, Div Vegetables, Roots & Tubers
dc.identifier.doi10.17660/ActaHortic.2019.1257.15
dc.identifier.endpage107
dc.identifier.isbn978-94-62612-54-9
dc.identifier.issn0567-7572
dc.identifier.issn2406-6168
dc.identifier.scopus2-s2.0-85075522838
dc.identifier.scopusqualityQ4
dc.identifier.startpage103
dc.identifier.urihttps://doi.org/10.17660/ActaHortic.2019.1257.15
dc.identifier.urihttps://hdl.handle.net/20.500.12604/5775
dc.identifier.volume1257
dc.identifier.wosWOS:001209198800015
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInt Soc Horticultural Science
dc.relation.ispartofXxx International Horticultural Congress Ihc2018: International Symposium on Tropical and Subtropical Vegetable Production: Tackling Present and Future Global Biotic and Abiotic Stressors
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectBrassica oleracea var. botrytis
dc.subjectNaCl
dc.subjectbrix
dc.subjectflavonoids
dc.subjectphenols
dc.subjectsuccinic acid
dc.subjectminerals
dc.titleSalt increases the nutritional content of cauliflower
dc.typeConference Object

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