Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , , , , , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/23795 |
Resumo: | Low dietary intake of Ca in humans has been epidemiologically linked to various diseases, which can have serious health consequences over time. Accordingly, the development of an agronomic itinerary for Ca biofortification of Rocha pears and the assessment of physicochemical deviations prompted this study. Two orchards with contrasting soil and water characteristics were selected, characterized through orthophotomaping and, during fruits development, leaves were sprayed twice with Ca(NO3)2 (0.1, 0.3 and 0.6 kg ha - 1) or CaCl2 (0.4, 0.8 and 1.6 kg ha - 1), followed by pulverization only with CaCl2 (first once with 4 kg ha - 1 and then four times with 8 kg ha - 1). During fruits development net photosynthesis, stomatal conductance, transpiration rates, instantaneous and water use efficiency, only showed minor deviations, which indicated that the threshold of toxicity was not surpassed. Calcium contents varied during fruits development and at harvesting the average biofortification index varied between 47 %–63 % and 24 %–59 % in each of the orchards. Besides, the equatorial region of the fruits showed for all treatments (substantially in Ca treated samples) higher Ca contents in the epidermal and in the central regions. Fresh and heat-treated fruits (in a thermomix at 90 ◦C, during 10 min) biofortified with Ca only revealed minor differences and the sensory acceptability did not vary markedly. It is concluded that, although prevailing a heterogeneous distribution of Ca in fruit tissues, high indexes of biofortification in Rocha pears can be prompt in the orchards, without substantial physicochemical changes. Accordingly, agronomic biofortification with Ca can be used as a strategy for benefiting consumer’s health |
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Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruitscalcium biofortificationcalcium accumulation in Rocha pearsfruit qualityPyrus communis L. var. RochaLow dietary intake of Ca in humans has been epidemiologically linked to various diseases, which can have serious health consequences over time. Accordingly, the development of an agronomic itinerary for Ca biofortification of Rocha pears and the assessment of physicochemical deviations prompted this study. Two orchards with contrasting soil and water characteristics were selected, characterized through orthophotomaping and, during fruits development, leaves were sprayed twice with Ca(NO3)2 (0.1, 0.3 and 0.6 kg ha - 1) or CaCl2 (0.4, 0.8 and 1.6 kg ha - 1), followed by pulverization only with CaCl2 (first once with 4 kg ha - 1 and then four times with 8 kg ha - 1). During fruits development net photosynthesis, stomatal conductance, transpiration rates, instantaneous and water use efficiency, only showed minor deviations, which indicated that the threshold of toxicity was not surpassed. Calcium contents varied during fruits development and at harvesting the average biofortification index varied between 47 %–63 % and 24 %–59 % in each of the orchards. Besides, the equatorial region of the fruits showed for all treatments (substantially in Ca treated samples) higher Ca contents in the epidermal and in the central regions. Fresh and heat-treated fruits (in a thermomix at 90 ◦C, during 10 min) biofortified with Ca only revealed minor differences and the sensory acceptability did not vary markedly. It is concluded that, although prevailing a heterogeneous distribution of Ca in fruit tissues, high indexes of biofortification in Rocha pears can be prompt in the orchards, without substantial physicochemical changes. Accordingly, agronomic biofortification with Ca can be used as a strategy for benefiting consumer’s healthElsevierRepositório da Universidade de LisboaPessoa, Cláudia CamposLidon, Fernando C.Coelho, Ana RitaCaleiro, JoãoMarques, Ana CoelhoLuís, Inês CarmoKullberg, José CarlosLegoinha, PauloBrito, Maria da GraçaRamalho, José C.Guerra, MauroLeitão, RobertaSimões, ManuelaCampos, Paula ScottiSemedo, José ManuelSilva, Maria ManuelaPais, Isabel P.Leal, NunoAlvarenga, NunoGonçalves, Elsa M.Silva, Maria JoséRodrigues, Ana PaulaAbreu, MartaPessoa, Maria FernandaReboredo, Fernando H.2022-03-15T12:38:40Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/23795engPessoa CC, Lidon FC, Coelho ARF, Caleiro JC, Marques AC, Luís IC, Kullberg JC, Legoinha P, Brito MG, Ramalho JC, Guerra MAM, Leitão RG, Simões M, Campos PS, Semedo JMN, Silva MM, Pais IP, Leal N, Alvarenga N, Gonçalves EM, Silva MJ, Rodrigues AP, Abreu M, Pessoa MF, Reboredo H (2021). Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits. Scientia Horticulturae, 277:109834https://doi.org/10.1016/j.scienta.2020.109834info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-17T01:33:21Zoai:www.repository.utl.pt:10400.5/23795Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:56.418005Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits |
title |
Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits |
spellingShingle |
Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits Pessoa, Cláudia Campos calcium biofortification calcium accumulation in Rocha pears fruit quality Pyrus communis L. var. Rocha |
title_short |
Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits |
title_full |
Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits |
title_fullStr |
Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits |
title_full_unstemmed |
Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits |
title_sort |
Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits |
author |
Pessoa, Cláudia Campos |
author_facet |
Pessoa, Cláudia Campos Lidon, Fernando C. Coelho, Ana Rita Caleiro, João Marques, Ana Coelho Luís, Inês Carmo Kullberg, José Carlos Legoinha, Paulo Brito, Maria da Graça Ramalho, José C. Guerra, Mauro Leitão, Roberta Simões, Manuela Campos, Paula Scotti Semedo, José Manuel Silva, Maria Manuela Pais, Isabel P. Leal, Nuno Alvarenga, Nuno Gonçalves, Elsa M. Silva, Maria José Rodrigues, Ana Paula Abreu, Marta Pessoa, Maria Fernanda Reboredo, Fernando H. |
author_role |
author |
author2 |
Lidon, Fernando C. Coelho, Ana Rita Caleiro, João Marques, Ana Coelho Luís, Inês Carmo Kullberg, José Carlos Legoinha, Paulo Brito, Maria da Graça Ramalho, José C. Guerra, Mauro Leitão, Roberta Simões, Manuela Campos, Paula Scotti Semedo, José Manuel Silva, Maria Manuela Pais, Isabel P. Leal, Nuno Alvarenga, Nuno Gonçalves, Elsa M. Silva, Maria José Rodrigues, Ana Paula Abreu, Marta Pessoa, Maria Fernanda Reboredo, Fernando H. |
author2_role |
author author author author author author author author author author author author author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Pessoa, Cláudia Campos Lidon, Fernando C. Coelho, Ana Rita Caleiro, João Marques, Ana Coelho Luís, Inês Carmo Kullberg, José Carlos Legoinha, Paulo Brito, Maria da Graça Ramalho, José C. Guerra, Mauro Leitão, Roberta Simões, Manuela Campos, Paula Scotti Semedo, José Manuel Silva, Maria Manuela Pais, Isabel P. Leal, Nuno Alvarenga, Nuno Gonçalves, Elsa M. Silva, Maria José Rodrigues, Ana Paula Abreu, Marta Pessoa, Maria Fernanda Reboredo, Fernando H. |
dc.subject.por.fl_str_mv |
calcium biofortification calcium accumulation in Rocha pears fruit quality Pyrus communis L. var. Rocha |
topic |
calcium biofortification calcium accumulation in Rocha pears fruit quality Pyrus communis L. var. Rocha |
description |
Low dietary intake of Ca in humans has been epidemiologically linked to various diseases, which can have serious health consequences over time. Accordingly, the development of an agronomic itinerary for Ca biofortification of Rocha pears and the assessment of physicochemical deviations prompted this study. Two orchards with contrasting soil and water characteristics were selected, characterized through orthophotomaping and, during fruits development, leaves were sprayed twice with Ca(NO3)2 (0.1, 0.3 and 0.6 kg ha - 1) or CaCl2 (0.4, 0.8 and 1.6 kg ha - 1), followed by pulverization only with CaCl2 (first once with 4 kg ha - 1 and then four times with 8 kg ha - 1). During fruits development net photosynthesis, stomatal conductance, transpiration rates, instantaneous and water use efficiency, only showed minor deviations, which indicated that the threshold of toxicity was not surpassed. Calcium contents varied during fruits development and at harvesting the average biofortification index varied between 47 %–63 % and 24 %–59 % in each of the orchards. Besides, the equatorial region of the fruits showed for all treatments (substantially in Ca treated samples) higher Ca contents in the epidermal and in the central regions. Fresh and heat-treated fruits (in a thermomix at 90 ◦C, during 10 min) biofortified with Ca only revealed minor differences and the sensory acceptability did not vary markedly. It is concluded that, although prevailing a heterogeneous distribution of Ca in fruit tissues, high indexes of biofortification in Rocha pears can be prompt in the orchards, without substantial physicochemical changes. Accordingly, agronomic biofortification with Ca can be used as a strategy for benefiting consumer’s health |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z 2022-03-15T12:38:40Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/23795 |
url |
http://hdl.handle.net/10400.5/23795 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Pessoa CC, Lidon FC, Coelho ARF, Caleiro JC, Marques AC, Luís IC, Kullberg JC, Legoinha P, Brito MG, Ramalho JC, Guerra MAM, Leitão RG, Simões M, Campos PS, Semedo JMN, Silva MM, Pais IP, Leal N, Alvarenga N, Gonçalves EM, Silva MJ, Rodrigues AP, Abreu M, Pessoa MF, Reboredo H (2021). Calcium biofortification of Rocha pears, tissues accumulation and physicochemical implications in fresh and heat-treated fruits. Scientia Horticulturae, 277:109834 https://doi.org/10.1016/j.scienta.2020.109834 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131173525389312 |