Role of Different Abiotic Factors in Inducing Pre-Harvest Physiological Disorders in Radish (Raphanus sativus)

Manzoor, Ayesha; Bashir, Muhammad Ajmal; Naveed, Muhammad Saqib; Cheema, Kaiser Latif; Cardarelli, Mariateresa

doi:10.3390/plants10102003

Cited by 11 publications

(9 citation statements)

References 52 publications

(101 reference statements)

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“…Radish, belonging to the Brassicaceae family, possesses many health‐promoting functions, including anti‐inflammatory, anticancer, and antioxidant activities (Kumakura et al., 2017; Manzoor et al., 2021; Park et al., 2020). It is largely consumed as fresh root and has a large planting area all year round (Rao et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying

Zheng

Zhou

Chen

et al. 2023

Journal of Food Science

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Spontaneously dried–fermented radishes have been consumed in China for hundreds of years and are usually fermented for a long time to acquire high quality. In this study, the spontaneously dried–fermented radishes with short‐term manufacturing periods were made from five different varieties of radishes that grew in the same environment. In addition, the physicochemical characteristics (i.e., moisture content, soluble solid, and pH value), flavor profiles (i.e., free amino acids, organic acids, and volatile compounds), and functional properties (i.e., total phenolics content, total flavonoids content, sulforaphane content, and γ‐aminobutyric acid [GABA] content) of these five raw radishes and spontaneously dried–fermented radishes were analyzed and compared. In detail, the content of volatile and nonvolatile compounds increased, especially in oxalic acid, succinic acid, and umami free amino acids. Furthermore, functional components, such as sulforaphane and GABA, were also enriched via spontaneous fermentation after drying. In addition, the results of principal component analysis, hierarchical clustering analysis, and redundancy analysis showed that there were significant discrepancies appeared when raw radishes were processed via spontaneous fermentation or not. These results suggested that the process of spontaneous fermentation after drying may contribute to improving the quality of fresh radishes. Notably, radishes with red skin and flesh were regarded as exceptional varieties for processing, because of the preferable flavor profiles and affluent functional substances via spontaneous fermentation after drying. Therefore, these findings could deliver a systematical insight into developing processed radishes with high quality. Practical Application The spontaneously dried–fermented radishes were manufactured through the process of spontaneous fermentation after drying, which acquired tasty and healthy characteristics by accumulating the volatile and nonvolatile compounds as well as the functional components, like total phenolics, total flavonoids, sulforaphane, and γ‐aminobutyric acid. Importantly, because of the excellent processing properties, the radishes with red skin and flesh could be more appropriate to produce spontaneously dried–fermented radishes. Our findings may provide a practical strategy for developing vegetable relishes with superb flavor profiles and good functional properties in pickled vegetables.

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Section: Introductionmentioning

confidence: 99%

Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying

Zheng

Zhou

Chen

et al. 2023

Journal of Food Science

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“…Abiotic factors, such as lack of moisture, temperature fluctuations, the quality of the growing medium, nutrient imbalance, plant density, and harvesting time cause a violation of the metabolic activity of root tissues, which leads to the formation of nonmarketable root deformation, cracking, hollowness, pithiness, branching, premature bolting, etc. In this regard, Manzoor et al [48] conclude that, in order to obtain a high-quality crop, it is necessary to correctly select specific cultivars for specific conditions in order to minimize the manifestation of these disorders.…”

Section: Breeding Under Artificial Light Culture Conditions and Obtai...mentioning

confidence: 99%

Breeding Approaches for Controlled Conditions of Artificial Light Culture for Small Radish and Radish (Raphanus sativus L.)

et al. 2023

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This paper presents the results of breeding and genetic studies of Raphanus sativus L. under the controlled conditions of the biopoligon of the Agrophysical Research Institute (St. Petersburg, Russia). The aim of this study was to create new R. sativus forms for controlled environments with artificial lightning (CEAL). An original technique for accelerated transgressive plant breeding was used. It is based on the methodology for predicting transgressions by economically valuable plant traits when evaluating breeding traits under controlled conditions. Using it in a short period of time (4–5 years) greatly increases productive accessions of small radish and radish adapted to light culture, and a set of valuable characteristics (resistance to bolting, glabrous leaves, compact leaf rosette) were obtained. The yield of roots of new forms was 4.30–4.98 kg/m2 (small radish) and 5.46–7.66 kg/m2 (radish) for the growing period. Transgression by root mass was observed in plants of three new forms and amounted to 40.7–63.0% in small radish and 40.3% in radish. The breeding of new genotypes of R. sativus is aimed at expanding the range of crops cultivated in plant factories, and ultimately, at a better and more balanced nutrition for the population.

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“…The characteristic of pithed roots is a network of white textured stripes, spots, or dull white tissue, which, when observed through a cross-section, forms a sharp contrast with normal tissue [2]. Pithed roots severely affect radish root quality [3].…”

Section: Introductionmentioning

confidence: 99%

RsRbohD1 Plays a Significant Role in ROS Production during Radish Pithiness Development

Gong,

Wang,

Fan

et al. 2024

Plants

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Pithiness is one of the physiological diseases of radishes, which is accompanied by the accumulation of reactive oxygen species (ROS) during the sponging of parenchyma tissue in the fleshy roots. A respiratory burst oxidase homolog (Rboh, also known as NADPH oxidase) is a key enzyme that catalyzes the production of ROS in plants. To understand the role of Rboh genes in radish pithiness, herein, 10 RsRboh gene families were identified in the genome of Raphanus sativus using Blastp and Hmmer searching methods and were subjected to basic functional analyses such as phylogenetic tree construction, chromosomal localization, conserved structural domain analysis, and promoter element prediction. The expression profiles of RsRbohs in five stages (Pithiness grade = 0, 1, 2, 3, 4, respectively) of radish pithiness were analyzed. The results showed that 10 RsRbohs expressed different levels during the development of radish pithiness. Except for RsRbohB and RsRbohE, the expression of other members increased and reached the peak at the P2 (Pithiness grade = 2) stage, among which RsRbohD1 showed the highest transcripts. Then, the expression of 40 genes related to RsRbohD1 and pithiness were analyzed. These results can provide a theoretical basis for improving pithiness tolerance in radishes.

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Role of Different Abiotic Factors in Inducing Pre-Harvest Physiological Disorders in Radish (Raphanus sativus)

Cited by 11 publications

References 52 publications

Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying

Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying

Breeding Approaches for Controlled Conditions of Artificial Light Culture for Small Radish and Radish (Raphanus sativus L.)

RsRbohD1 Plays a Significant Role in ROS Production during Radish Pithiness Development

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