Pseudomonas putida P3-57 induces cucumber (Cucumis sativus L.) defense responses and improves fruit quality characteristics under commercial greenhouse conditions

Kafi, Sahar Alipour; Arabhosseini, Saeid; Karimi, Ebrahim; Koobaz, Parisa; Mohammadi, Ali; Sadeghi, Akram

doi:10.1016/j.scienta.2021.109942

Cited by 11 publications

(5 citation statements)

References 71 publications

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“…The finding agrees with the literature that fruit texture traits are one of the most important characteristics in consumer preference and demand . Although the acceptance of these three attributes is commonly included in cucumber consumer tests, it is difficult to compare the consumer acceptance results for aroma, taste, and texture from this study to the literature because of various variance. ,− In addition, although fruit sensory characteristics are considered the most distinctive quality attributes, the contribution or weight of each attribute to the overall acceptance is sparsely reported, and it should be product-dependent.…”

Section: Results and Discussionsupporting

confidence: 78%

“…H2_UW09 was rated the lowest (3.5), while H2_UW12 and H2_UW08 had ratings of 6.3 and 5.1, respectively. Texture traits such as firmness, crispness, and juiciness are the most important texture characteristics in cucumber. , However, juiciness is scarcely published in the descriptive sensory study …”

Section: Results and Discussionmentioning

confidence: 99%

“…In several studies, cucumber sensory quality was described using terms for overall impression such as appearance, aroma, taste, and texture. − Specific taste attributes such as sweet, sour, bitter, umami, salty, fatty, and aroma attributes such as freshness, have also been used. , Aroma descriptors for cucumber are rare, and a descriptive sensory analysis needs a trained panel. On the other hand, consumer hedonic testing uses untrained panelists to gather key information directly from the end user, bridging the gap between product characteristics and consumer acceptance and preference .…”

Section: Introductionmentioning

confidence: 99%

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Fresh Cucumber Fruit Physicochemical Properties, Consumer Acceptance, and Impact of Variety and Harvest Date

Davila

Williams

et al. 2022

ACS Food Sci. Technol.

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Cucumber is an economically important vegetable crop worldwide, but limited work has been done on consumer acceptance of freshly consumed cucumbers and associated physicochemical characteristics. This study aimed to investigate consumer acceptability of eight cucumber varieties representing different market groups, the correlation between their sensory quality and physiochemical properties (firmness, °Brix, pH, and TA), and the impact of variety and harvest date. Consumer (n = 206) test results indicated that the overall acceptance was correlated positively to the acceptability of overall texture, taste, and aroma (specifically juiciness intensity and fresh, green aroma), but negatively to sourness taste, bitterness taste, astringency, and off-flavors. Fruit firmness (placenta, flesh, peel/flesh border, and peel) from instrumental analyses were correlated positively to sensory crispiness and negatively to juiciness texture. °Brix, pH, and TA (titratable acidity) measurements did not correlate to cucumber sweetness and sourness tastes. Three most acceptable varieties were attributed to their freshness, aroma, and juiciness texture, while two least acceptable ones were due to their bitterness, astringency, and off-notes. Significant differences (p ≤ 0.05) in both consumer acceptance and physicochemical parameters from fruits harvested at different dates were identified. The findings provide new insights into consumer attitude and potential impactful factors, facilitating cucumber breeding for fruit quality improvement.

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Section: Results and Discussionsupporting

confidence: 78%

Section: Results and Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fresh Cucumber Fruit Physicochemical Properties, Consumer Acceptance, and Impact of Variety and Harvest Date

Davila

Williams

et al. 2022

ACS Food Sci. Technol.

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“…The primary sugars accumulated in cucumber fruits are glucose and fructose. As shown by Alipour Kafi et al [ 54 ] the amount of soluble sugars in cucumber fruit decreases with increasing fertilizer amount. This issue has a positive relationship with the quality acceptance of cucumbers, particularly among Iranians.…”

Section: Discussionmentioning

confidence: 89%

“…Fruit fresh weight (FFW), cucumber height, diameter and %FDW are the effective factors determining marketable fruit. The higher (FFW in SS14), unlike the other fruits, is a negative point to reduce the number of marketable cucumber numbers in comparison to the other treatments [ 54 ].…”

Section: Discussionmentioning

confidence: 99%

Specific Streptomyces strain enhances the growth, defensive mechanism, and fruit quality of cucumber by minimizing its fertilizer consumption

Orouji,

Fathi Ghare baba,

Sadeghi

et al. 2023

BMC Plant Biol

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Background The required amounts of chemical fertilizers (NPK) are determined by plant yield, and product quality is given less consideration. The use of PGPRs is an environmentally friendly approach that, in addition to increasing yield, also improves fruit quality. This study examined the role of specific Streptomyces strains in aiding cucumber plants to 1) use fewer NPK fertilizers in the same quantity 2) improve the quality of cucumber fruit, and 3) promote growth and defense system. Results In this study, the effect of 17 Streptomyces strains on the vegetative traits of cucumber seedlings of the Sultan cultivar was evaluated as the first test. Four strains of Streptomyces with the highest root and shoot dry weight were selected from the strains. This experiment was performed to determine the interaction effect of selected strains and different amounts of NPK on cucumber yield, quality, physiological and biochemical responses of plants. The first experiment’s results revealed that strains IC6, Y7, SS12, and SS14 increased significantly in all traits compared to the control, while the other strains dramatically improved several characteristics. Analysis of variance (ANOVA) revealed significant differences between the effect of strains, NPK concentrations, and their interactions on plant traits. The treatments containing 75% NPK + SS12, yielded the most fruit (40% more than the inoculated control). Antioxidant enzymes assay showed that SS12 substantially increased the activity of POX, PPO, and the expression of the genes related to these two enzymes. Hormone assay utilizing HPLC analysis revealed that various strains employ a specific mechanism to improve the immune system of plants. Conclusions Treatment with strain SS12 led to the production of cucumbers with the highest quality by reducing the amount of nitrate, and soluble sugars and increasing the amount of antioxidants and firmness compared to other treatments. A specific Streptomyces strain could reduce 25% of NPK fertilizer during the vegetative and reproductive growth period. Moreover, this strain protected plants against possible pathogens and adverse environmental factors through the ISR and SAR systems.

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Pseudomonas putida and its close relatives: mixing and mastering the perfect tune for plants

Costa‐Gutierrez

Adler

Espinosa‐Urgel

et al. 2022

Appl Microbiol Biotechnol

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Plant growth–promoting rhizobacteria (PGPR) are a group of microorganisms of utmost interest in agricultural biotechnology for their stimulatory and protective effects on plants. Among the various PGPR species, some Pseudomonas putida strains combine outstanding traits such as phytohormone synthesis, nutrient solubilization, adaptation to different stress conditions, and excellent root colonization ability. In this review, we summarize the state of the art and the most relevant findings related to P. putida and its close relatives as PGPR, and we have compiled a detailed list of P. putida sensu stricto, sensu lato, and close relative strains that have been studied for their plant growth–promoting characteristics. However, the mere in vitro analysis of these characteristics does not guarantee correct plant performance under in vivo or field conditions. Therefore, the importance of studying adhesion and survival in the rhizosphere, as well as responses to environmental factors, is emphasized. Although numerous strains of this species have shown good performance in field trials, their use in commercial products is still very limited. Thus, we also analyze the opportunities and challenges related to the formulation and application of bioproducts based on these bacteria. Key points •The mini-review updates the knowledge on Pseudomonas putida as a PGPR. • Some rhizosphere strains are able to improve plant growth under stress conditions. • The metabolic versatility of this species encourages the development of a bioproduct.

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Pseudomonas putida P3-57 induces cucumber (Cucumis sativus L.) defense responses and improves fruit quality characteristics under commercial greenhouse conditions

Cited by 11 publications

References 71 publications

Fresh Cucumber Fruit Physicochemical Properties, Consumer Acceptance, and Impact of Variety and Harvest Date

Fresh Cucumber Fruit Physicochemical Properties, Consumer Acceptance, and Impact of Variety and Harvest Date

Specific Streptomyces strain enhances the growth, defensive mechanism, and fruit quality of cucumber by minimizing its fertilizer consumption

Pseudomonas putida and its close relatives: mixing and mastering the perfect tune for plants

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