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Hydroponic vs. soil-based cultivation of sweet basil: Impact on plants' susceptibility to downy mildew and heat stress, storability and total antioxidant capacity
Year:
2023
Authors :
Chalupowicz, Daniel
;
.
Kenigsbuch, David
;
.
Maurer, Dalia
;
.
Shimshoni, Jakob
;
.
Volume :
Co-Authors:

 

Dalia Maurer
Alona Sadeh
Daniel Chalupowicz
Shimon Barel 
Jakob A Shimshoni
David Kengisbuch .

Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

Backgroud: In recent years, hydroponically cultivated basil gained extensive popularity over soil-based cultivation. Evidence for potential differences between both cultivation methods, in terms of resistance to biotic and abiotic stress factors, storage properties and shelf life is still lacking and the potential effect of cultivation method on the antioxidant capacity has not yet been fully explored. This study aimed to determine which of the two basil cultivation methods, produces plants that are more resilient to downy mildew and external heat treatment and that exhibit better storage and shelf-life performance.

Results: Hydroponically grown basil were significantly more affected by browning than the soil-grown basil at the end of the storage and end of the shelf-life period. Under both cultivation methods, the extent of browning increased significantly between the end of the storage and end of the shelf life period, by a factor of 1.4. Moreover, hydroponically grown plants were significantly more sensitive to heat treatment than soil-grown basil. However, the soil-grown basil exhibited significantly greater susceptibility to downy mildew than the hydroponically grown basil. At harvest, and at the end of the storage period, the antioxidant capacity of hydroponically cultivated basil was significantly greater than soil-grown basil.

Conclusions: Hydroponically cultivated basil exhibited greater resistance to downy mildew, but less resilience to heat and browning during storage and a shelf-life period, resulting in poorer storage and shelf-life performance as compared to soil-cultivated basil. The greater total antioxidant capacity of the hydroponically cultivated basil seems to be the major cause for the observed phenomena. This article is protected by copyright. All rights reserved.

Note:
Related Files :
Antioxidant capacity
Basil
Downy mildew
heat stress
Hydroponic
Storage
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More details
DOI :
10.1002/jsfa.12860
Article number:
0
Affiliations:
Database:
PubMed
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
64993
Last updated date:
18/07/2023 17:19
Creation date:
18/07/2023 17:19
Scientific Publication
Hydroponic vs. soil-based cultivation of sweet basil: Impact on plants' susceptibility to downy mildew and heat stress, storability and total antioxidant capacity

 

Dalia Maurer
Alona Sadeh
Daniel Chalupowicz
Shimon Barel 
Jakob A Shimshoni
David Kengisbuch .

Hydroponic vs. soil-based cultivation of sweet basil: Impact on plants' susceptibility to downy mildew and heat stress, storability and total antioxidant capacity

Backgroud: In recent years, hydroponically cultivated basil gained extensive popularity over soil-based cultivation. Evidence for potential differences between both cultivation methods, in terms of resistance to biotic and abiotic stress factors, storage properties and shelf life is still lacking and the potential effect of cultivation method on the antioxidant capacity has not yet been fully explored. This study aimed to determine which of the two basil cultivation methods, produces plants that are more resilient to downy mildew and external heat treatment and that exhibit better storage and shelf-life performance.

Results: Hydroponically grown basil were significantly more affected by browning than the soil-grown basil at the end of the storage and end of the shelf-life period. Under both cultivation methods, the extent of browning increased significantly between the end of the storage and end of the shelf life period, by a factor of 1.4. Moreover, hydroponically grown plants were significantly more sensitive to heat treatment than soil-grown basil. However, the soil-grown basil exhibited significantly greater susceptibility to downy mildew than the hydroponically grown basil. At harvest, and at the end of the storage period, the antioxidant capacity of hydroponically cultivated basil was significantly greater than soil-grown basil.

Conclusions: Hydroponically cultivated basil exhibited greater resistance to downy mildew, but less resilience to heat and browning during storage and a shelf-life period, resulting in poorer storage and shelf-life performance as compared to soil-cultivated basil. The greater total antioxidant capacity of the hydroponically cultivated basil seems to be the major cause for the observed phenomena. This article is protected by copyright. All rights reserved.

Scientific Publication
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