Effects of Harvesting Period and Storage Duration on Volatile Organic Compounds and Nutritive Qualities of Alfalfa

Yuan, Ning; Sun, Lin; Du, Shaowu; Ge, Gentu; Wang, Zhijun; Li, Yuyu; Bao, J.; Zhao, Muqier; Sheng, Qiang; Hao, Junfeng; Jia, Yushan

doi:10.3390/agriculture12081115

Cited by 8 publications

(5 citation statements)

References 40 publications

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“…A study was conducted to analyze alfalfa at different harvest periods and storage periods to assess the dynamic changes in the VOCs and nutritional quality levels. The results indicated that the VOCs and nutrient quality of alfalfa varied significantly in different harvest periods; delayed harvesting significantly reduced a range of different nutrient levels (Yuan et al, 2022). The accumulation of five major saponins in three harvest seasons of Panax notoginseng was detected by HPLC, and it was found that September in the third year was the best harvesting time due to the highest content of these five major saponins in the roots at that time (Xia et al, 2017).…”

Section: Discussionmentioning

confidence: 94%

Effect of Different Varieties, Processing Methods, Harvesting Times, and Storage Periods on the Quality of Maca

Xu,

Chen,

Cui

et al. 2023

HST

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Maca, Lepidium meyenii Walpers (Brassicaceae), has been the subject of much research due to its unique biological activity. Maca is widely distributed in Yunnan Province, China, but is not well recognized in the market. In this study, through a chemical analysis, high-performance liquid chromatography (HPLC), and principal component analysis (PCA), the nutritional and bioactive components of different varieties, processing methods, harvesting times, and storage periods of maca were determined and analyzed. The results indicated that whole maca when dried at 35°C, harvested around the winter solstice and planted at an altitude of about 3,000 meters was favorable for the production of nutrients and bioactive components. Compared to black maca, yellow maca had higher levels of glucosinolates, flavonoids, alkaloids and macamides. In addition, a shorter storage period (less than one year) of maca leads to a higher content of bioactive components. The findings here provide a scientific basis for the cultivation and origin processing of maca.

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Section: Discussionmentioning

confidence: 94%

Effect of Different Varieties, Processing Methods, Harvesting Times, and Storage Periods on the Quality of Maca

Xu,

Chen,

Cui

et al. 2023

HST

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“…This can be attributed to the vegetative growth stage of the alfalfa plant, characterized by its rapid growth and nutrient accumulation. Yuan et al [ 30 ] posit that the optimal period for harvesting alfalfa is during the bud stage, and early harvested purple alfalfa exhibits lower fiber content but higher CP content. Delaying the harvest lowers the quality of purple alfalfa, which aligns with the findings of this study.…”

Section: Discussionmentioning

confidence: 99%

“…This can be attributed to the vegetative growth stage of the alfalfa plant, characterized by its rapid growth and nutrient accumulation. Yuan et al [30] posit that the…”

Section: Chemical Composition Of Alfalfa Raw Materials Before Silagementioning

confidence: 99%

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Influences of Growth Stage and Ensiling Time on Fermentation Characteristics, Nitrite, and Bacterial Communities during Ensiling of Alfalfa

An,

Sun,

Liu

et al. 2023

Plants

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This study examined the impacts of growth stage and ensiling duration on the fermentation characteristics, nitrite content, and bacterial communities during the ensiling of alfalfa. Harvested alfalfa was divided into two groups: vegetative growth stage (VG) and late budding stage (LB). The fresh alfalfa underwent wilting until reaching approximately 65% moisture content, followed by natural fermentation. The experiment followed a completely randomized design, with samples collected after the wilting of alfalfa raw materials (MR) and on days 1, 3, 5, 7, 15, 30, and 60 of fermentation. The growth stage significantly influenced the chemical composition of alfalfa, with crude protein content being significantly higher in the vegetative growth stage alfalfa compared to that in the late budding stage (p < 0.05). Soluble carbohydrates, neutral detergent fiber, and acid detergent fiber content were significantly lower in the vegetative growth stage compared to the late budding stage (p < 0.05). Nitrite content, nitrate content, nitrite reductase activity, and nitrate reductase activity were all significantly higher in the vegetative growth stage compared to the late budding stage (p < 0.05). In terms of fermentation parameters, silage from the late budding stage exhibited superior characteristics compared to that from the vegetative growth stage. Compared to the alfalfa silage during the vegetative growth stage, the late budding stage group exhibited a higher lactate content and lower pH level. Notably, butyric acid was only detected in the silage from the vegetative growth stage group. Throughout the ensiling process, nitrite content, nitrate levels, nitrite reductase activity, and nitrate reductase activity decreased in both treatment groups. The dominant lactic acid bacteria differed between the two groups, with Enterococcus being predominant in vegetative growth stage alfalfa silage, and Weissella being predominant in late budding stage silage, transitioning to Lactiplantibacillus in the later stages of fermentation. On the 3rd day of silage fermentation, the vegetative growth stage group exhibited the highest abundance of Enterococcus, which subsequently decreased to its lowest level on the 15th day. Correlation analysis revealed that lactic acid bacteria, including Limosilactobacillus, Levilactobacillus, Loigolactobacillus, Pediococcus, Lactiplantibacillus, and Weissella, played a key role in nitrite and nitrate degradation in alfalfa silage. The presence of nitrite may be linked to Erwinia, unclassified_o__Enterobacterales, Pantoea, Exiguobacterium, Enterobacter, and Allorhizobium–Neorhizobium–Pararhizobium–Rhizobium.

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“…In alfalfa, the stem base is not merely a physical junction, but a vital hub of resilience, underpinning the plant’s remarkable ability to recover and regenerate [ 13 ]. This key area not only enables alfalfa to withstand environmental stressors and adverse conditions, but also supports its capacity to regrow vigorously after dormancy or harvesting [ 14 ]. These factors collectively influence the plant’s viability, productivity, ability to overwinter successfully, and the overall quality of the forage it produces [ 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Structure and Substance Metabolism of a Medicago sativa L. Stem Base

Gao,

Wang,

Huang

et al. 2024

IJMS

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The stem base of alfalfa is a critical part for its overwintering, regeneration, and yield. To better understand the specificity and importance of the stem base, we analyzed the structure, metabolic substances, and transcriptome of the stem base using anatomical techniques, ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS), and RNA sequencing (RNA-seq), and compared it with stems and roots. The anatomical structure shows that the ratio of xylem to phloem changes at the base of the stem. A total of 801 compounds involved in 91 metabolic pathways were identified from the broadly targeted metabolome. Transcriptome analysis revealed 4974 differentially expressed genes (DEGs) at the stem base compared to the stem, and 5503 DEGs compared to the root. Comprehensive analyses of differentially accumulated compounds (DACs) and DEGs, in the stem base vs. stem, identified 10 valuable pathways, including plant hormone signal transduction, zeatin biosynthesis, α-Linolenic acid metabolism, histidine metabolism, carbon metabolism, carbon fixation in photosynthetic organisms, pentose phosphate pathway, galactose metabolism, and fructose and mannose metabolism. The pathways of plant hormone signal transduction and carbon metabolism were also identified by comparing the stem base with the roots. Taken together, the stem base of alfalfa is the transition region between the stem and root in morphology; in terms of material metabolism, its growth, development, and function are regulated through hormones and sugars.

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Effects of Harvesting Period and Storage Duration on Volatile Organic Compounds and Nutritive Qualities of Alfalfa

Cited by 8 publications

References 40 publications

Effect of Different Varieties, Processing Methods, Harvesting Times, and Storage Periods on the Quality of Maca

Effect of Different Varieties, Processing Methods, Harvesting Times, and Storage Periods on the Quality of Maca

Influences of Growth Stage and Ensiling Time on Fermentation Characteristics, Nitrite, and Bacterial Communities during Ensiling of Alfalfa

Exploring the Structure and Substance Metabolism of a Medicago sativa L. Stem Base

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