Prohexadione-Ca (Apogee®): Growth Regulation and Reduced Fire Blight Incidence in Pear

Prohexadione-Ca (Apogee®) was tested as a growth retardant and fire-blight control agent in the pear (Pyrus communis L. cv. Abbé Fétel) on both bearing trees in the orchard and on 1-year-old scions under greenhouse conditions. Four sprays of 50 and 100 mg·L-1 of the chemical were applied to trees in the orchard at 2-week intervals starting at petal fall, when terminal growth was 4 cm (mid-April). Scions received a single application (250 mg·L-1) and were transferred 2 weeks later to a greenhouse where the shoots were inoculated with a local, virulent strain of Erwinia amylovora (Burrill) Winslow et al. In the orchard, the higher prohexadione-Ca concentration was more effective in reducing shoot growth, enhancing fruit weight and controlling fire blight incidence and severity. Similar effects on growth parameters and disease progression were observed under greenhouse conditions. Chemical name used: calcium 3-oxido-4-propionyl-5-oxo-3-cyclohexene carboxylate (prohexadione-Ca

Open field trial of genetically modified parthenocarpic tomato: seedlessness and fruit quality

BACKGROUND: Parthenocarpic tomato lines transgenic for the DefH9-RI-iaaM gene have been cultivated under open field conditions to address some aspects of the equivalence of genetically modified (GM) fruit in comparison to controls (non-GM). RESULTS: Under open field cultivation conditions, two tomato lines (UC 82) transgenic for the DefH9-RI-iaaM gene produced parthenocarpic fruits. DefH9-RI-iaaM fruits were either seedless or contained very few seeds. GM fruit quality, with the exception of a higher β-carotene level, did not show any difference, neither technological (colour, firmness, dry matter, °Brix, pH) nor chemical (titratable acidity, organic acids, lycopene, tomatine, total polyphenols and antioxidant capacity – TEAC), when compared to that of fruits from control line. Highly significant differences in quality traits exist between the tomato F1 commercial hybrid Allflesh and the three UC 82 genotypes tested, regardless of whether or not they are GM. Total yield per plant did not differ between GM and parental line UC 82. Fruit number was increased in GM lines, and GM fruit weight was decreased. CONCLUSION: The use in the diet of fruits from a new line or variety introduces much greater changes than the consumption of GM fruits in comparison to its genetic background. Parthenocarpic fruits, produced under open field conditions, contained 10-fold less seeds than control fruits. Thus parthenocarpy caused by DefH9-RI-iaaM gene represents also a tool for mitigating GM seeds dispersal in the environment

Antioxidant and antiproliferative activities of different varieties of cauliflower (Brassica oleracea var. botrytis) after cooking processes.

Cauliflowers are well-known for their health benefits and they are becoming increasingly popular as a fresh vegetable significant source of nutritional antioxidants, such as vitamins and carotenoids, or biologically active dietary components, such as the polyphenols and glucosinolates [1]. Cauliflowers are also a rich source of nutrients such as calcium, zeaxanthin and lutein which have a protective action in eye health and they can also help in the prevention of cancer through the flavonoids known as quercetin or phytonutrient as sulforaphane [2]. Cultivation of coloured cauliflowers (Brassica oleracea var. botrytis) is spreading in Italy and this is also a consequence of the significant genetic improvement on the white type “Tardivo di Fano”, the green types “Verde di Macerata” and the violet type “Violetto di Catania” [3]. Recently, in the framework of a genetic improvement programme, pure lines of “orange type” were obtained [4]. Cooking as a domestic processing method has a great impact on food nutrients. Most vegetables are mainly consumed after being cooked, and cooking considerably affects their health-promoting compounds (glucosinolates, phenolic compounds, phytochemicals, and vitamin C). The cooking process is more important also to determine the quality and recovery of biological active components that characterized the different variety of cauliflowers selected. The aim of this work was to study the influence of these conditions during boiling water and microwave cooking on some properties of coloured cauliflowers. Total polyphenols, antioxidant activity, and antiproliferative activity on human breast adenocarcinoma cell line MDA-MB 231 were evaluated after cooking processes. The results showed that the antioxidant activity, tested using ABTS assay, was reduced during the cooking in all cauliflower varieties. An increase of antioxidant activity in orange and violet varieties was observed when tested with DPPH and FRAP assays. Furthermore, the phenolic substances increase in methanol extracts after cooking processes, especially with microwave treatment. The antiproliferative activity on MDA-MB 231 tumour cell line shows an increase in orange and violet cauliflower aqueous extracts cooked with microwave. In conclusion, the change of properties results lower for orange and violet cauliflowers respect to white or green varieties after cooking processes. In some case the cooking processes increase the antioxidant and antiproliferative activity. The best cooking method that preserves the healthy properties of all varieties of cauliflower is the microwave treatment. [1] Raiola A, Errico A, Petruk G, Monti DM, Barone A, Rigano MM. Bioactive Compounds In Brassicaceae Vegetables With A Role In The Prevention Of Chronic Diseases. Molecules. 2017;23(1), pii: E15. [2] Rosa EAS, Heaney RK, Fenwick GR, Portas CAM. Glucosinolates in Crop Plants, in Horticultural Reviews, Volume 19 (ed J. Janick), 2010, John Wiley & Sons, Inc., Oxford, UK. [3] Acciarri N, Sabatini E, Rotino GL, Ciriaci T, Pulcini L, Della Campa M, Maestrelli A. Breeding In Progress In New Typologies Of Orange Cauliflowers (Brassica oleracea var. botrytis) Proceedings of 5th International Symposium on Brassicas and the 16th Crucifer genetic Workshop. Lillehammer, Norway. 8-12 September 2008. [4] Lu S,Van Eck J, Zhou X, Lopez AB, O’Halloran DM, Cosman KM, Conlin BJ, Paolillo DJ, Garvin DF, Vrebalov J, Kochian, LV, Kupper H, Earle ED, Cao J, Lia L. The Cauliflower Or Gene Encodes A Dnaj Cysteine-Rich Domain-Containing Protein That Mediates High Levels Of β-Carotene Accumulation. Plant Cell 2006;18:3594-3605

Reduction of scab incidence (Venturia inaequalis) in apple with prohexadione-Ca and trinexapac-ethyl, two growth regulating acylcyclohexanediones

Prohexadione-calcium and trinexapac-ethyl, inhibitors of 2-oxoglutaric acid-dependent dioxygenases, were tested for their efficacy in controlling scab infection on apple (cv. Golden Delicious) scions under greenhouse and field conditions. Their effectiveness was compared with other types of growth inhibitors (chlormequat chloride and paclobutrazol). Furthermore, to determine the time required to build-up plant resistance against scab, the compounds were applied at different concentrations and timings prior the inoculation with Venturia inaequalis. Prohexadione-calcium and trinexapac-ethyl significantly reduced scab incidence starting approximately 10 and lasting for approximately 25 days after application. In field conditions, the practical application of these compounds mayresult valuable both to control the vegetative/ reproductive balance of the trees and to effectively reduce the amount of fungicides used to control scab