Grafting influences phenolic profile and carpometric traits of fruits of greenhouse-grown eggplant (Solanum melongena L.)

The influence of eggplant grafting on tomato rootstock was evaluated during the two growing seasons. Yield, quality traits, and individual phenolics in fruits were assessed. Three commercial varieties and one landrace were used as scions. Grafting significantly increased eggplant yield and decreased...

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Vydáno v:Journal of agricultural and food chemistry Ročník 62; číslo 43; s. 10504
Hlavní autoři: Kacjan Maršić, Nina, Mikulič-Petkovšek, Maja, Stampar, Franci
Médium: Journal Article
Jazyk:angličtina
Vydáno: United States 29.10.2014
Témata:
Antioxidants - chemistry
Breeding - methods
Fruit - chemistry
Fruit - growth & development
Lycopersicon esculentum - genetics
Lycopersicon esculentum - growth & development
Phenols - chemistry
Solanum melongena - chemistry
Solanum melongena - genetics
Solanum melongena - growth & development
quercetin glycosides
anthocyanins
flavonols
grafting
phenolic acids
scion/rootstock combination
eggplant
ISSN:1520-5118, 1520-5118
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Shrnutí:The influence of eggplant grafting on tomato rootstock was evaluated during the two growing seasons. Yield, quality traits, and individual phenolics in fruits were assessed. Three commercial varieties and one landrace were used as scions. Grafting significantly increased eggplant yield and decreased the presence of calyx prickles. The effect of grafting on the accumulation of major phenolic constituents in eggplant fruit was inconsistent: in the year with less solar radiation and lower mean daily air temperatures, grafting decreased phenolic content in commercial variety/rootstock fruit and increased the content in landrace/rootstock fruit. An opposite effect in the latter combination was observed in the year with improved conditions for eggplant cultivation. The browning potential of fruit pulp was highly dependent on variety/landrace and partly also on grafting combination. Differences in correlations between phenolic constituents and browning potential (positive for varieties and negative for landrace) could also be ascribed to the importance of other antioxidants for diminished eggplant pulp browning.
Bibliografie:ObjectType-Article-1
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ISSN:1520-5118
1520-5118
DOI:10.1021/jf503338m