Effect of arachidonic acid elicitation on lettuce resistance towards Botrytis cinerea

Złotek, Urszula; Wójcik, Wiesław

doi:10.1016/j.scienta.2014.08.026

Cited by 24 publications

(17 citation statements)

References 24 publications

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“…In this study, the co‐culturing had no effect on the peroxidase activity but resulted in a significant increase in polyphenol oxidase activity in the preparations of the soybean, mung bean and adzuki bean sprouts. Our results partially correspond with the research conducted by Złotek & Wójcik () and Świeca (), in which an increase in the activity of defence enzymes e.g. PPO and POD was observed as a result of abiotic elicitation in lettuce (using arachidonic acid as an inducer) and in lentil sprouts (using H 2 O 2 as an elicitor).…”

Section: Discussionsupporting

confidence: 91%

Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

Złotek

Świeca

Reguła

et al. 2019

Int J of Food Sci Tech

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This study evaluated the influence of Lactobacillus plantarum 299v on the consumer quality of legume sprouts. The probiotic‐rich sprouts were produced by soaking the seeds in probiotic water suspension and further sprouting at 25 °C for 4 days. The enrichment of the sprouts with L. plantarum 299v only slightly affected the sensory quality ‐ the overall acceptability of the probiotic‐rich sprouts was usually higher. The probiotic‐rich sprouts exhibited increased activity of polyphenol oxidase (the highest activity in the mung bean preparations ‐ 73.97 U mg−1 of protein). The peroxidase activity was not altered. The probiotic enrichment increased the phenolic content by 25%, 31% and 23% in the soybean, adzuki and mung bean preparations; however, it was not reflected in the antioxidant activities. The changes in the activity of enzymes involved in mobilisation of stored material (starch and proteins) and the increased content of phenolics only slightly modified the bioavailability of nutrients.

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Section: Discussionsupporting

confidence: 91%

Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

Złotek

Świeca

Reguła

et al. 2019

Int J of Food Sci Tech

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“…However, fungal and bacterial diseases seriously threaten tomato crops. Grey mold, caused by fungal pathogen B. cinerea, is one of the most serious diseases of tomato plants (Złotek and Wójcik, 2014). The pathogen can infect tomato leaf, stem, flower and fruit and lead to severe production loss (Małolepsza, 2006).…”

Section: Introductionmentioning

confidence: 99%

Induction of disease resistance by salicylic acid and calcium ion against Botrytis cinerea in tomato (Lycopersicon esculentum)

Zou

2017

Emir. J. Food Agric

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“…The content of phytochemicals and the biological properties of vegetables may be affected by several factors, including the genotype, growing conditions, as well as agronomical manipulation and elicitation (Baenas, García‐Viguera, & Moreno, ; Durazzo et al, ). Besides induction of production of many phytochemicals, elicitation also results in an increase in plant resistance to pathogens (Złotek & Wójcik, ). An important group of defensive factors are the induced plant defense enzymes, such as peroxidases and polyphenol oxidases, which are also the principal enzymes involved in enzymatic browning in plants (Altunkaya & Gökmen, ; Raju, Jayalakshmi, & Sreeramulu, ).…”

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Effect of abiotic elicitation on the quality and antioxidant potential of lettuce and endive during storage

Złotek

2017

J Food Biochem

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Changes in polyphenol oxidase and peroxidase activities, total phenolic compounds (TPC), vitamin C content, antioxidant activity, as well as overall visual quality and color parameters occurring during 4 days of storage were evaluated in lettuce and endive elicited with jasmonic acid (JA) and arachidonic acid (AA). The content of ascorbic acid in elicited with 100 µM AA2 and jasmonic acid (1 µM—JA1 and 100 µM –JA2) lettuce leaves at the end of the storage was significantly higher than in the control. Surprisingly, the TPC content in control (not elicited) and elicited endive leaves was generally higher at the end of storage time. Additionally, AA1‐ and JA2‐elicited lettuce and JA2‐elicited endive stored for 4 days had statistically significantly better scores of overall acceptability in comparison to the control. Thus, the research undertaken in this article has shown that elicited vegetables can be used for production ready‐to‐eat salads. Practical applications Elicitation is a method of improving plant immunity and the health of plant food by inducing secondary metabolism. However, many secondary metabolites, such as phenolic compounds or plant defense enzymes induced by elicitation, can shape the quality and suitability of plant food storage. This study confirms the ability of elicitation to increase the health of leafy vegetables, but focused mainly on the possibility of using elicited vegetables in production of ready‐to‐use salads. The results obtained allow us to state that leafy vegetables (lettuce and endive) elicited with arachidonic acid and jasmonic acid may provide valuable material for the production of ready‐to‐eat salads because they are characterized by similar storage ability with simultaneous higher pro‐health quality.

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Effect of arachidonic acid elicitation on lettuce resistance towards Botrytis cinerea

Cited by 24 publications

References 24 publications

Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

Induction of disease resistance by salicylic acid and calcium ion against Botrytis cinerea in tomato (Lycopersicon esculentum)

Effect of abiotic elicitation on the quality and antioxidant potential of lettuce and endive during storage

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