Light and Low Relative Humidity Increase Antioxidants Content in Mung Bean (Vigna radiata L.) Sprouts
Autor: | Carmen Arena, Chiara Amitrano, Veronica De Micco, Stefania De Pascale |
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Přispěvatelé: | Amitrano, C., Arena, C., De Pascale, S., De Micco, V. |
Jazyk: | angličtina |
Rok vydání: | 2020 |
Předmět: |
0106 biological sciences
Antioxidant Starch Radiata medicine.medical_treatment Plant Science 01 natural sciences Article Hypocotyl Vigna chemistry.chemical_compound 0404 agricultural biotechnology lcsh:Botany medicine Relative humidity Ecology Evolution Behavior and Systematics morpho-anatomical traits Water transport Ecology biology Mung bean Chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science lcsh:QK1-989 controlled environment agriculture (CEA) Horticulture antioxidants air relative humidity light 010606 plant biology & botany |
Zdroj: | Plants Volume 9 Issue 9 Plants, Vol 9, Iss 1093, p 1093 (2020) |
ISSN: | 2223-7747 |
DOI: | 10.3390/plants9091093 |
Popis: | In the last decades, there has been a growing interest in the production of sprouts, since they are a highly nutritious food, particularly suitable for indoor farming in urban areas. Achieving sprout production in indoor systems requires an understanding of possible alterations induced by the microclimate. The aim of this study was to analyze the combined effect of presence/absence of light and high/low air relative humidity (RH) on mung bean sprouts. Morpho-anatomical development and functional anatomical traits in hypocotyl were quantified. The content of antioxidants, soluble sugars, and starch were measured for nutritional and functional purposes. Different RH regimes mainly induced morpho-anatomical modifications, while the presence/absence of light changed the content of antioxidant compounds. Increments in stele diameter at high RH suggest a higher water uptake and conductivity, compared to the low RH treatment low RH and light induced anatomical traits improving plant water transport (reduced number of cortical layers) and increased the production of antioxidants. The overall results suggested that RH and light, already at the early stages of development, affect the plant&rsquo s nutritional value. Therefore, the combination of light and low RH allows the production of antioxidant-rich mung bean sprouts to be used as a food supplement. |
Databáze: | OpenAIRE |
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