Journal of Applied Botany and Food Quality 2020-09-02T11:32:01+02:00 Journal of Applied Botany and Food Quality Open Journal Systems <p>This journal is published in collaboration with the German Society for Quality Research on Plant Foods and the Section Applied Botany of the German Botanical Society. It focuses on applied research in plant physiology and plant ecology, plant biotechnology, plant breeding and cultivation, phytomedicine, plant nutrition, plant stress and resistance, plant microbiology, plant analysis (including -omics techniques), and plant food chemistry.</p> Up-modulation of membrane lipid composition and functionality by seed priming under salinity in the Hasawi rice variety 2020-09-02T11:32:01+02:00 Nabil Ben Youssef Reem Mohammed Shaher Al-Moaikal Ghadah Hamad Saleh Al-Hawas Farah Mustafa Alrammah <p>In this study, we investigated the role of seed priming in mitigating depressive effects of high salinity on membrane lipid composition and membrane functionality in seedlings of Hasawi rice cultivar (<em>Oryza sativa</em> L). Results indicated that seed pre-treatment with hydropriming (HP) and priming with 50 mM NaCl solution enhanced germination performance and early seedling growth under salinity condition. Priming treatments were found effective in maintaining membrane stability and integrity by increasing total membrane lipid content and reducing membrane damage. Concentrations of monogalactosyldiacylglycerol, digalactosyldiacylglycerol and phosphatidylglycerol were greatly increased when seeds were primed. Priming also increased phosphatidylcholine PC (lipid forming lamellar structure) and maintained phosphatidylethanolamine PE (non-bilayer-forming lipid) levels resulting in enhanced PC/PE ratio under salinity condition. Membrane unsaturation level was also increased, suggesting an improvement in membrane fluidity under salinity conditions. HP and NaCl-priming with 50 mM also induced increased contents of total phenolics, total soluble sugar and proline as compared to unprimed seedlings subjected to salinity. It is concluded that HP and priming with 50 mM NaCl solution can offer perspectives to improve germination and early growth of Hasawi rice under high salinity. This could be achieved through down-regulation of oxidative stress, accumulation of osmoprotectant compounds and improving cell membrane fluidity and integrity.</p> 2020-09-02T10:03:34+02:00 Copyright (c) 2020 The Author(s) Estimation of daily carbon demand in sweet cherry (Prunus avium L.) production 2020-07-31T11:58:26+02:00 Martin Penzel Monika Möhler Cornelia Weltzien Werner B. Herppich Manuela Zude-Sasse <p>In cherry production, the assimilate supply to the fruit is a crucial factor for growth and formation of quality parameters. The assimilate supply per fruit is limited by the relative growth capacity of trees, represented by the leaf area to fruit ratio (LA:F). In the present study, the required leaf area per fruit (LA<sub>demand</sub> [cm² fruit-1]) of two sweet cherry cultivars, 'Bellise' and 'Regina', was estimated in 2018 and 2019, based on measured and interpolated values of fruit growth and fruit respiration rates. LA<sub>demand</sub> changed daily with an overall increase during fruit development, showing average values in stage III in 2018 and 2019 of 139 cm² and 175 cm² in 'Bellise', while 199 cm² and 212 cm² were found in 'Regina', respectively. Estimated LA<sub>demand</sub> for both cultivars was compared with measurements in cherries grown on girdled branches. In both years, estimated values exceeded measured values. In both years, positive correlation between LA:F and fresh mass, soluble solids content, and coloration was observed. The data obtained can be applied to evaluate the tree’s crop load for precise management.</p> 2020-07-30T09:50:15+02:00 Copyright (c) 2020 The Author(s) Evaluation of freshness of lettuce using multi-spectroscopic sensing and machine learning 2020-07-31T09:09:32+02:00 Akane Tsukahara Shinichi Kameoka Ryoei Ito Atsushi Hashimoto Takaharu Kameoka <p>We aimed to develop a method to evaluate lettuce freshness changes during storage using only the surface color. In the first experiment, the surface color of one lettuce were measured continuously for 6 days. At the same time, moisture contents, elemental composition and organic matter of lettuce leaves were measured by oven drying method, X-ray fluorescent analysis and Mid-infrared spectroscopy, respectively. Considering a combination of the surface color and moisture and elemental contents, it was found that there were several color change points before and after the time when the moisture contents and elemental balances in the lettuce changed. These results represented that the surface color could relate to the internal quality. Additionally, it is suggested that freshness of lettuce could be quantified and predicted using surface color information.<br>Furthermore, the data set and the method for freshness evaluation leading to machine learning were studied in the second experiment for the freshness judgement. In this experiment, 15 multispectral sensing data including lettuce color information were acquired, and the quality change point was determined using machine learning such as K-means and decision tree.</p> 2020-07-30T09:42:38+02:00 Copyright (c) 2020 The Author(s) Evaluation of precooling temperature and 1-MCP treatment on quality of ‘Golden Delicious’ apple 2020-07-31T09:07:26+02:00 Laszlo Baranyai Lien Le Phuong Nguyen Mai Sao Dam Tamás Zsom Géza Hitka <p class="western" lang="hu-HU" align="justify"><span lang="en-US">The presented study simulates commercial practice and focuses on the effect of time gap between harvest and the beginning of cold storage. Apple fruit ʻGolden Delicious’ was harvested in Hungary and randomly separated into 3 groups for precooling at 1, 4 and 10 °C. After 7 d cold storage, groups were randomly split half to control and the other half was subjected to gaseous 1-methylcyclopropene (1-MCP) treatment for 24 h on their cold storage temperature (1, 4 and 10 °C). All samples were stored for 6 months at 1 °C followed by 7 d shelf-life at ambient temperature. Ethylene production, firmness, total soluble solid content, surface color and disorder incidence were determined. Significant correlation was found between color parameters hue and normalized green with firmness, SSC and ethylene production. Precooling temperature and 1-MCP treatment significantly affected apple quality (p &lt; 0.01). Initial storage at 10 °C and application of 1-MCP on this temperature had no clear effect on maintaining fruit quality compared to control after 6 months storage. On the other hand, 1 °C and 4 °C precooling and applied 1-MCP treatment could slow the softening of samples during 6 months storage and in the following shelf-life. Apple quality was observed to change faster for group of 10 °C precooling and slower for groups of 1 °C and 4 °C. According to the results, precooling of apple fruit at 1 °C can be recommended in case the 1-MCP treatment is delayed.</span></p> 2020-07-30T09:34:04+02:00 Copyright (c) 2020 The Author(s) Comparison of 1-MCP treatment on four melon cultivars using different temperatures 2020-07-31T09:05:29+02:00 Lien Le Phuong Nguyen Tamás Zsom Mai Sao Dam Laszlo Baranyai Géza Hitka <div class="page" title="Page 1"> <div class="layoutArea"> <div class="column"> <p>The aim of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) treatment on muskmelons (Cucumis melo L. var. reticulates Naudin) using different temperatures during the treatments. Three application temperatures (5, 10 and 20 °C) and four melon cultivars (‘Centro’, ‘Lillo’, ‘Donatello’ and ‘Celestial’) were investigated. Three groups of each cultivar were treated with 625-650 nL L<sup>-1</sup> gaseous 1-MCP for 24 h at 5, 10 and 20 °C. During the 24 h long gaseous 1-MCP treatment, the control group was kept at 5 °C. After treatment, all samples were stored at ambient temperature (20 °C) for 10 d. The results showed that 1-MCP treated melons released less ethylene and CO2 compared to controls. Moreover, 1-MCP application could slow the softening as well as the color change of melon throughout shelf-life in comparison to controls. No significant differences were observed among 1-MCP treatment temperatures for four melon cultivars. 1-MCP did not reduce disease severity of treated melons.</p> </div> </div> </div> 2020-07-30T09:24:14+02:00 Copyright (c) 2020 The Author(s)