14 research outputs found
Effect of 2,4-D and BAP on growth and chemical characteristics of bean sprouts (Vigna mungo L.)
Bean sprouts or “tauge” is a popular vegetable among the Malaysians. Sprouts are rich in nutrients, easily digested, but are perishable and have a short life cycle. Relatively, standard sprouts have long, thin hypocotyls and long roots. Some farmers use plant growth regulators, such as the 2,4-dichlorophenoxyacetic acid (2,4-D) and 6-benzylaminopurine (BAP), to increase the hypocotyl thickness and inhibit bean sprout growth. Calcium makes the sprouts crispy, healthy and fresh. Thus, the objective of this study was to determine the efficiency of 2,4-D and BAP in influencing the growth of bean sprouts. Vigna mungo (black gram) seeds were used in this study. The bean seeds were treated with 2,4-D and BAP at 5, 10, 15 and 20 mg L-1, and each with the addition of 100 mg L-1 calcium. The beans sprouts were analyzed for soluble solids concentration (SSC), pH, titratable acidity and vitamin C. Physical characteristics, such as hypocotyl length, diameter and weight and root length, were determined. The experimental design was a randomized complete block design with a factorial arrangement of treatments. The results showed that seeds treated with 2,4-D and BAP produced significantly shorter sprout hypocotyl and roots length, thicker hypocotyls diameter and higher hypocotyls weight than sprouts from control (water treatment). Also, treated seeds produced sprouts with higher pH, vitamin C, SSC and titratable acidity compared to control. In conclusion, 2,4-D and BAP, produced desirable commercial characteristics of the bean sprouts
Physio-biochemical Responses of Okra (<i>Abelmoschus esculentus</i>) to Oxidative Stress Under Low Temperature Storage
Okra pods, commonly eaten at an immature stage, undergo quick postharvest deterioration due to high
respiration, water loss, wilting, toughening and decay. As okra is a tropical crop, its pods are susceptible to
chilling injury (CI) at low storage temperatures. The effects of low temperature storage on the physiobiochemical properties of okra pods were determined. Chilling injury symptoms were found only in pods
stored at 4°C and were more apparent after transfer to 25°C. In seeds, the CI index was positively correlated
with seed browning, H2O2
, malondialdehyde (MDA) content, and catalase (CAT) activity. Chilling-injured
seeds had lower total phenolic content (TPC), antioxidant activity (DPPH scavenging activity and FRAP
assay), peroxidase (POD), and superoxide dismutase (SOD) activities than non-injured seeds. Additionally, the
seed browning index was related to high polyphenol oxidase (PPO) activity. In the pericarp, the CI index was
also positively correlated with the H2O2
and MDA contents. The POD and SOD activities in chilling-injured
pericarp were significantly lower than in non-injured pericarp. Chilling injury resulted in an initial increase in
DPPH scavenging and CAT activities which later decreased as CI became severe. These results indicate that CI
in okra is due to accumulation of H2O2
, and MDA, as well as its weak antioxidant defense mechanism. This
resulted in development of CI symptoms, including seed browning
A Novel Technique Using Advanced Oxidation Process (UV-C/H2O2) Combined with Micro-Nano Bubbles on Decontamination, Seed Viability, and Enhancing Phytonutrients of Roselle Microgreens
Microbial contamination commonly occurs in microgreens due to contaminated seeds.
This study investigated the decontamination effects of water wash (control), 5% hydrogen peroxide
(H2O2
), UV-C (36 watts), advanced oxidation process (AOP; H2O2 + UV-C), and improved AOP by
combination with microbubbles (MBs; H2O2 + MBs and H2O2 + UV-C + MBs) on microbial loads,
seeds’ viability, and physio-biochemical properties of microgreens from corresponding roselle seeds.
Results showed that H2O2 and AOP, with and without MBs, significantly reduced total aerobic
bacteria, coliforms, Escherichia coli (E. coli), and molds and yeast log count in seeds as compared to
the control. Improved AOP treatment of H2O2 + UV-C + MBs significantly augmented antimicrobial
activity against total bacteria and E. coli (not detected,) as compared to control and other treatments
due to the formation of the highest hydroxy radicals (5.25 × 10−13 M). Additionally, H2O2 and
combined treatments promoted seed germination, improved microbiological quality, total phenolic,
flavonoids, and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•
) activity of the grown microgreens.
Ascorbic acid content was induced only in microgreens developed from H2O2
-treated seeds. Single
UV-C treatment was ineffective to inactivate the detected microorganism population in seeds. These
findings demonstrated that improved AOP treatment (H2O2 + UV-C + MBs) could potentially be
used as a new disinfection technology for seed treatment in microgreens production
Low temperature conditioning reduces chilling injury incidence in okra (Abelmoschus esculentus L.) pods
Introduction – Immature okra pod possess high
respiration activity and low storage temperature is
commonly exploited to lowering down the metabolic process. However, the okra is of tropical origin and
its susceptibility to chilling injury (CI) causes further problems in postharvest storability. Therefore,
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on CI was determined in the present study. Materials
and methods – The freshly harvested pods were preconditioned at 13 °C for 24 h followed by storage at
4 °C while control pods were kept directly at 4 °C, for
16 d and transferred to 25 °C for 2 h. Results and discussion – The results showed that the LTC treatment
suppressed the development of CI effectively whereby
no CI was observed for 8 d of storage. Furthermore,
LTC reduced seed browning with concomitant low
polyphenol oxidase activity. Additionally, LTC inhibited accumulation of O2
–
, H2O2
and malondialdehyde
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vonoids content, catalase and superoxide dismutase
activities, and induced DPPH radical scavenging activity and proline content in pericarp, thus coping with
oxidative stress at low temperature. Conclusion – LTC
treatment enhances chilling tolerance and maintains
the quality of okra pod during low temperature storage
Bioactive Composition and Nutritional Profile of Microgreens Cultivated in Thailand
Microgreens are young and tender leafy vegetables that have gained wider consumer ac‐ceptance. This is attributed to their low caloric composition and rich micronutrient and antioxidant composition. The present study investigated the bioactive composition and proximate analysis of fourteen microgreens belonging to Brassicaceae, Fabaceae, Pedaliaceae, Polygonaceae, Convolvu‐laceae, and Malvaceae. All the microgreens showed low calories (20.22 to 53.43 kcal 100 g−1) and fat (0.15 to 0.66 g 100 g−1), whilst mung bean and lentil microgreens showed considerable amounts of
carbohydrate (7.16 g 100 g−1) and protein (6.47 g 100 g−1), respectively. Lentil microgreens had the highest total chlorophyll (112.62 mg 100 g−1) and carotenoid (28.37 mg 100 g−1) contents, whilst buck‐wheat microgreens showed the highest total phenolic content (268.99 mg GAE 100 g−1) and DPPH•
scavenging activity (90.83 mM TEAC g−1). The lentil microgreens also presented high ascorbic acid content (128.70 mg 100 g−1) along with broccoli, Chinese kale, purple radish, and red cabbage mi‐crogreens (79.11, 81.33, 82.58, and 89.49 mg 100 g−1, respectively). Anthocyanin content was only detected in purple radish (0.148 mg CGE 100 g−1) and red cabbage (0.246 mg CGE 100 g−1). The results provide basic information and highlight the benefits of utilizing genetic biodiversity to ob‐tain microgreens with the desired nutrients and antioxidants