Inducing fungal resistance of spinach treated with preharvest hormetic doses of UV-C

Martínez-Sánchez, Ascensión; Guirao-Martínez, Josefa; Martı́nez, Juan Antonio; Lozano-Pastor, Pedro; Aguayo, Encarna

doi:10.1016/j.lwt.2019.108302

Cited by 12 publications

(5 citation statements)

References 32 publications

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“…Melon wine samples were diluted in water (1:5) and their total polyphenol content (TPC) and antioxidant capacities were determined, using a multiscan plate spectrophotometer (Tecan infinite M200, Männedorf, Switzerland). For TPC, Folin-Ciocolteau’s reagent was used and performed as detailed by Martínez-Sánchez et al [ 14 ], using gallic acid as the standard (mg gallic acid equivalent/L of must or wine, mg GAE/L). Ferric reducing antioxidant capacity (FRAP) was measured by the increment of absorbance at 593 nm due to the reduction of ferrous cation Fe + 3 by antioxidants at 37 °C and pH 3.6 [ 15 ] and was evaluated according to cation ferrous Fe + 2 linear calibration (mmol Fe +2 /L of wine).…”

Section: Methodsmentioning

confidence: 99%

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

Salas-Millán

Aznar

Conesa

et al. 2022

Foods

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About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel re-valuable ones is a challenge for a sustainable food industry. This research studies an alcoholic fermentation fruit-based wine from two melon (Cucumis melo L.) cultivars: Jimbee® (smooth and yellow skin with orange flesh) and Okashi® (netted yellow-orange skin with pale green flesh). The melon juice (must) was fermented by Saccharomyces cerevisiae and enriched in sucrose and organic acids to achieve alcoholic fermentation, acidity, and flavors, obtaining a fruity-flavored and dry melon-based wine with 10° alcoholic grade, in both melon cultivars. The volatile compounds were measured by GC-MS and the odor activity value (OAV) was calculated. The Jimbee and Okashi melon wines increased their aromatic profile due to an increment in medium-chain fatty acid ethyl esters such as ethyl hexanoate, ethyl octanoate, and ethyl decanoate (OAV > 1), which contributed to the fruity aroma. Other volatile compounds such as ethyl 9-decenoate and phenethyl acetate (OAV > 1) appeared in the Okashi wine, which brought a floral aroma. For sensory evaluation (40–100), the Jimbee cultivar, with its orange flesh, scored 68.2 and the Okashi cultivar, with pale green flesh, scored 82.8, which was the preferred melon-based wine. This is an example of a circular economy model to produce a fruit-based wine with commercial potential and satisfactory sensory evaluation.

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Section: Methodsmentioning

confidence: 99%

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

Salas-Millán

Aznar

Conesa

et al. 2022

Foods

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“…Furthermore, the use of UV-C at low doses (0.3, 0.6 and 0.9 kJ m −2 ) has been demonstrated to reduce the antifungal activity in spinach baby leaves by 3 log CFU g −1 [79,80]. Particularly, the vitamin C and phenolics contents were improved, which was related to an increased antioxidant capacity.…”

Section: Preharvest Uv and Visible Spectrum Illumination Strategies T...mentioning

confidence: 95%

UV and Visible Spectrum LED Lighting as Abiotic Elicitors of Bioactive Compounds in Sprouts, Microgreens, and Baby Leaves—A Comprehensive Review including Their Mode of Action

Artés–Hernández

Castillejo

Martínez-Zamora

2022

Foods

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According to social demands, the agri-food industry must elaborate convenient safe and healthy foods rich in phytochemicals while minimising processing inputs like energy consumption. Young plants in their first stages of development represent great potential. Objective: This review summarises the latest scientific findings concerning the use of UV and visible spectrum LED lighting as green, sustainable, and low-cost technologies to improve the quality of sprouts, microgreens, and baby leaves to enhance their health-promoting compounds, focusing on their mode of action while reducing costs and energy. Results: These technologies applied during growing and/or after harvesting were able to improve physiological and morphological development of sprouted seeds while increasing their bioactive compound content without compromising safety and other quality attributes. The novelty is to summarise the main findings published in a comprehensive review, including the mode of action, and remarking on the possibility of its postharvest application where the literature is still scarce. Conclusions: Illumination with UV and/or different regions of the visible spectrum during growing and shelf life are good abiotic elicitors of the production of phytochemicals in young plants, mainly through the activation of specific photoreceptors and ROS production. However, we still need to understand the mechanistic responses and their dependence on the illumination conditions.

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“…In spinach cultivars, UV-C induced a hormetic effect that increased total phenolic compounds and reduced the presence of the parasite fungi Alternaria ssp. in the crops [62]. In barley seedlings, UV-B radiation up-regulated enzymatic activity, resulting in the accumulation of phenolic acids [63].…”

Section: Uv Radiation As Functional Quality Of Plant Foods Of Commerc...mentioning

confidence: 99%

Ultraviolet Radiation and Its Effects on Plants

Correa¹,

Saavedra²,

Parra³

et al. 2023

Abiotic Stress in Plants - Adaptations to Climate Change

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Ultraviolet radiation is a portion of the electromagnetic spectrum ranging from 10 to 400 nm, classified into three main categories: UV-A (320–400 nm), UV-B (280–320 nm), and UV-C (100–280 nm). The UV radiation from the sun that crosses the atmosphere and reaches the earth’s surface is composed largely of UV-A radiation (95%) and, to a lesser extent, UV-B (5%), which is normally filtered by stratospheric ozone. With the thinning of the ozone layer, UV-B radiation penetrates deeper into the earth’s surface, where it becomes dangerous due to its high energy content that acts at the molecular level, affecting the cycles of carbon, nitrogen, and other elements, thus, having a direct impact on global warming. On the other hand, UV radiation alters numerous essential organic compounds for living organisms. Since its discovery, it has been established that e UV-B causes alterations in plant development and metabolism, both primary and secondary. In this chapter, we summarize the current knowledge about the effects of UV radiation on the morphological, biochemical, and genetic processes in plants.

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Inducing fungal resistance of spinach treated with preharvest hormetic doses of UV-C

Cited by 12 publications

References 32 publications

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

UV and Visible Spectrum LED Lighting as Abiotic Elicitors of Bioactive Compounds in Sprouts, Microgreens, and Baby Leaves—A Comprehensive Review including Their Mode of Action

Ultraviolet Radiation and Its Effects on Plants

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