干旱区生态环境知识资源中心(Arid): Enhancing the nutritional value of sweet bell pepper through moderate NaCl salinity

Arid

DOI	10.1016/j.heliyon.2023.e22439
	Enhancing the nutritional value of sweet bell pepper through moderate NaCl salinity
	Maffia, A.; Canino, F.; Petrovicova, B.; Mallamaci, C.; Russo, Mt; Hussain, Muhammad Iftikhar; Muscolo, A.
通讯作者	Muscolo, A
来源期刊	HELIYON
EISSN	2405-8440
出版年	2023
卷号	9 期号:12
英文摘要	Salinity presents a significant obstacle to crop productivity, particularly in dry and semi-arid regions. Sweet bell pepper (Capsicum annuum L.), a widely grown and consumed horticultural crop, is especially vulnerable to salinity. Consequently, it is vital to determine the salinity threshold that impacts bell pepper growth and quality, enabling sustainable production in salinized areas. This study aimed to evaluate the effects of varying sodium chloride concentrations (0, 50, and 75 mM) on bell pepper growth, nutritional value, and phytochemical composition, aiming to identify the adaptable threshold in salinized environments. The results suggested that the application of 75 mM NaCl not only had no adverse impact on fruit quality in terms of biomolecules and phytochemicals but also led to significant improvements. Specifically, under these conditions, there was a remarkable increase, in respect to control, in total protein (TPRO by 50 %), total carbohydrates (TCARB by 18 %), lycopene (LIC by 68 %), total Carotenoids (TCAR by 13 %), and total phenols (TPHE by 18 %) in terms of antioxidants.In contrast, the content of ascorbic acid and antioxidant activities remained consistent. Moderate salt stress exhibited the most positive influence on sweet bell pepper quality, leading to higher concentrations of essential nutrients and nutraceutical compounds, including minerals, phenolic acids, and flavonoids.
英文关键词	Antioxidants Biocompounds fruit quality Pepper Phytochemicals salinity
类型	Article
语种	英语
开放获取类型	gold, Green Published
收录类别	SCI-E
WOS记录号	WOS:001127842300001
WOS关键词	FRUIT-QUALITY ; PLANT-GROWTH ; ANTIOXIDANT ; STRESS ; CAROTENOIDS ; EXTRACTS ; DAMAGE ; ACIDS
WOS类目	Multidisciplinary Sciences
WOS研究方向	Science & Technology - Other Topics
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/396829
推荐引用方式 GB/T 7714	Maffia, A.,Canino, F.,Petrovicova, B.,et al. Enhancing the nutritional value of sweet bell pepper through moderate NaCl salinity[J],2023,9(12).
APA	Maffia, A..,Canino, F..,Petrovicova, B..,Mallamaci, C..,Russo, Mt.,...&Muscolo, A..(2023).Enhancing the nutritional value of sweet bell pepper through moderate NaCl salinity.HELIYON,9(12).
MLA	Maffia, A.,et al."Enhancing the nutritional value of sweet bell pepper through moderate NaCl salinity".HELIYON 9.12(2023).