通过适度的NaCl盐度提高甜的营养价值
F Marra1, A Maffia1, F Canino1
1Department of AGRARIA, "Mediterranea" University, Feo di Vito, 89122 Reggio Calabria, Italy.
Heliyon
|December 4, 2023
概括
适度的盐应激,特别是75mM NaCl,可以提高甜 (Capsicum annuum L.) 的质量. 这种盐度水平增加了蛋白质,碳水化合物,甘,胡卜素和,而不会损害水果的质量.
科学领域:
- 园艺科学 园艺科学
- 植物生理学 植物生理学
- 农业化学 农业化学
背景情况:
- 盐度是农作物产量的主要限制因素,特别是在干旱和半干旱地区.
- 甜 (Capsicum annuum L.) 很容易受到盐的压力,影响其生长和营养状况.
- 了解盐度值对于受影响地区的可持续农业至关重要.
研究的目的:
- 研究不同化 (NaCl) 度对生长,营养价值和植物化学物质的影响.
- 确定盐度值,以获得最佳的胡质量和适应性,在盐水环境中适应.
- 评估盐应激对关键生物分子和抗氧化化合物的影响.
主要方法:
- 钟植物被用不同的NaCl度 (0,50和75毫米) 处理.
- 评估了植物生长参数,水果的营养含量 (蛋白质,碳水化合物) 和植物化学物质 (甘,胡卜素,,酸).
- 在不同盐度下评估了抗氧化活性和矿物质含量.
主要成果:
- 75毫米NaCl的应用不会对水果质量产生不利影响;它显著增加了总蛋白质 (50%),总碳水化合物 (18%),柳科 (68%),总胡卜素 (13%) 和总 (18%).
- 亚酸含量和整体抗氧化活性在中度盐应激下保持稳定.
- 中等盐度压力对必需营养素和营养药物的度产生了积极的影响,包括矿物质,酸和黄酸.
结论:
- 适度的盐应激 (75 mM NaCl) 可以提高甜的营养和营养素质.
- 钟表现出一定程度的适应盐度的适应性,特定度提高了有价值的化合物.
- 这些发现支持在中等盐分的土壤中种植的策略,以提高作物价值.
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