Enhancing iodine content and fruit quality of pepper ( Capsicum annuum L.) through biofortification

Li, Rui; Li, Dewang; Liu, Huiping; Hong, Chun-Lai; Ming-yi, Song; Dai, Zi-Xi; Liu, Jiawei; Zhou, Jun; Weng, Huan-Xin

doi:10.1016/j.scienta.2016.11.030

Cited by 52 publications

(35 citation statements)

References 29 publications

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“…In the Piquillo variety, it was found that SOD is involved in the association of pepper plants with arbuscular mycorrhizal fungi (AMF) to avoid the negative effects promoted by Verticillum [73]. A number of studies have reported the involvement of SOD from hot pepper in diverse processes including ripening and post-harvest [49,83], salt stress [47,84], storage at low temperature [48] and iodine bio-fortification practices to improve fruit quality [85].…”

Section: The Ripening Stage and The Capsaicinoids Content Alter The Mmentioning

confidence: 99%

Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids

et al. 2020

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Capsicum is the genus where a number of species and varieties have pungent features due to the exclusive content of capsaicinoids such as capsaicin and dihydrocapsaicin. In this work, the main enzymatic and non-enzymatic systems in pepper fruits from four varieties with different pungent capacity have been investigated at two ripening stages. Thus, a sweet pepper variety (Melchor) from California-type fruits and three autochthonous Spanish varieties which have different pungency levels were used, including Piquillo, Padrón and Alegría riojana. The capsaicinoids contents were determined in the pericarp and placenta from fruits, showing that these phenyl-propanoids were mainly localized in placenta. The activity profiles of catalase, total and isoenzymatic superoxide dismutase (SOD), the enzymes of the ascorbate–glutathione cycle (AGC) and four NADP-dehydrogenases indicate that some interaction with capsaicinoid metabolism seems to occur. Among the results obtained on enzymatic antioxidants, the role of Fe-SOD and the glutathione reductase from the AGC is highlighted. Additionally, it was found that ascorbate and glutathione contents were higher in those pepper fruits which displayed the greater contents of capsaicinoids. Taken together, all these data indicate that antioxidants may contribute to preserve capsaicinoids metabolism to maintain their functionality in a framework where NADPH is perhaps playing an essential role.

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Section: The Ripening Stage and The Capsaicinoids Content Alter The Mmentioning

confidence: 99%

Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids

et al. 2020

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“…Similarly, Blasco et al (2008) showed that the most appropriate rate of I - in lettuce soilless culture is 5.1 mg L -1 or lower, whereas

concentration of 1.3 to 30.5 mg L -1 achieved foliar accumulation of I without detriment to yield. Kiferle et al (2013) ; Li et al (2017) , and Smoleń et al (2018) indicated that also fruit vegetables and tuber crop such as tomato, pepper, and potato grown in soilless culture can be targeted for I and/or Se biofortification. Another important factor influencing Se and I accumulation in vegetables is their chemical forms.…”

Section: Soilless Biofortification Of Vegetables With Essential and Bmentioning

confidence: 99%

Enhancing Quality of Fresh Vegetables Through Salinity Eustress and Biofortification Applications Facilitated by Soilless Cultivation

Rouphael

Kyriacou

2018

Front. Plant Sci.

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Closed soilless cultivation systems (SCS) support high productivity and optimized year-round production of standardized quality. Efficiency and precision in modulating nutrient solution composition, in addition to controlling temperature, light, and atmospheric composition, renders protected SCS instrumental for augmenting organoleptic and bioactive components of quality. Effective application of eustress (positive stress), such as moderate salinity or nutritional stress, can elicit tailored plant responses involving the activation of physiological and molecular mechanisms and the strategic accumulation of bioactive compounds necessary for adaptation to suboptimal environments. For instance, it has been demonstrated that the application of salinity eustress increases non-structural carbohydrates and health-promoting phytochemicals such as lycopene, β-carotene, vitamin C, and the overall phenolic content of tomato fruits. Salinity eustress can also reduce the concentration of anti-nutrient compounds such as nitrate due to antagonism between nitrate and chloride for the same anion channel. Furthermore, SCS can be instrumental for the biofortification of vegetables with micronutrients essential or beneficial to human health, such as iodine, iron, selenium, silicon, and zinc. Accurate control of microelement concentrations and constant exposure of roots to the fortified nutrient solution without soil interaction can maximize their uptake, translocation, and accumulation in the edible plant parts; however, biofortification remains highly dependent on microelement forms and concentrations present in the nutrient solution, the time of application and the accumulation capacity of the selected species. The present article provides an updated overview and future perspective on scientific advances in SCS aimed at enhancing the sensory and bioactive value of vegetables.

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“…Catalase (CAT) is a hydrogen peroxide (H 2 O 2 ) dismutase involved in the conversion of harmful H 2 O 2 to H 2 O and O 2 (Foyer and Noctor 2005). Guaiacol peroxidase (POX) participates in numerous physiological processes, such as synthesis of lignins and phenolic compounds and protective reaction of plants against ROS (Li et al 2017).…”

Section: Catalase and Guaiacol Peroxidase Activitymentioning

confidence: 99%

Comparison of Effects of Potassium Iodide and Iodosalicylates on the Antioxidant Potential and Iodine Accumulation in Young Tomato Plants

Halka

Smoleń

Ledwożyw-Smoleń

et al. 2019

J Plant Growth Regul

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Iodine (I) is classified as a beneficial element for plants. Until now, there have been only hypotheses regarding the uptakes of organic iodine compounds by plant roots. The purpose of our research was to compare the uptakes and effects of the application of the following mineral and organic iodine compounds on young tomato plants: KI, 5-iodosalicylic (5-ISA), and 3,5-diiodosalicylic (3,5-diISA) acids. An additional control combination included the treatment with salicylic acid (SA) alone. All compounds were introduced into the nutrient solution in 5, 10, 25, and 50 μM I concentrations. It was established that after the application of 5-ISA and 3,5-diISA, iodine is taken up to a smaller extent than from KI. The tested KI, 3,5-diISA, and 5-ISA doses had no negative impact on the growth and development of plants, apart from the reduction of shoot biomass after the application of 3,5-diISA in 10 and 25 µM I doses. All applied compounds, except for SA, caused a reduction of ascorbic acid (AA) content and increase of dehydroascorbic acid (DHA) content in leaves. A significant increase of APX activity was noted only for the highest doses of KI and 5-ISA. None of the iodine compounds, in most tested doses, have substantially increased the CAT and POX activities in tomato leaves. Application of KI decreased the levels of all analyzed sugars in tomato leaves. The effect of iodosalicylates on sugar content varied depending on the compound: when applied in the highest dose 5-ISA increased, while 3,5-diISA decreased the sugar accumulation in tomato plants. In all tested treatments, a reduction of SA content in leaves was noted. We conclude that organic iodine compounds, i.e., 3,5-diISA and 5-ISA, can be taken up by the roots of tomato plants at an early stage of development.

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Enhancing iodine content and fruit quality of pepper ( Capsicum annuum L.) through biofortification

Cited by 52 publications

References 29 publications

Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids

Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids

Enhancing Quality of Fresh Vegetables Through Salinity Eustress and Biofortification Applications Facilitated by Soilless Cultivation

Comparison of Effects of Potassium Iodide and Iodosalicylates on the Antioxidant Potential and Iodine Accumulation in Young Tomato Plants

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