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Wang H, Li J, Liu H, Chen S, Zaman QU, Rehman M, El-Kahtany K, Fahad S, Deng G, Yang J. Variability in morpho-biochemical, photosynthetic pigmentation, enzymatic and quality attributes of potato for salinity stress tolerance. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 203:108036. [PMID: 37738866 DOI: 10.1016/j.plaphy.2023.108036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 09/08/2023] [Accepted: 09/11/2023] [Indexed: 09/24/2023]
Abstract
Salt stress has emerged as a growing global concern, exerting a significant impact on agricultural productivity. The challenges of salt stress on potatoes are crucial for ensuring food security and sustainable agriculture. To address this issue a pot trial was executed to evaluate the impacts of NaCl in the soil on the growth, photosynthetic pigments, and quality attributes of potato, plants were grown in soil spiked with various concentrations of NaCl (0, 1, 3, 5, 7 g kg-1 of soil). Results revealed that salt stress have negative impacts on the growth, biomass, photosynthesis and quality attributes of potato. Lower level of salt stress 1 g kg-1 of soil improved the fresh and dry biomass of leaves (78.70 and 47.74%) and tubers (86.04 and 88.92%) as compared to control, respectively. Higher levels of salt stress (7 g kg-1) increased lipid peroxidation in leaves and improved the enzymatic antioxidants. It was observed that enzyme activities i.e., SOD (134.97%), POD (101.02%), and CAT (28.87%) increased in leaves and are inversely related to the NaCl concentration. The combination of reduction in chlorophyll contents and soluble sugars resulted in lower levels of quality attributes i.e., amylose (68.90%) and amylopectin (16.70%) of potato. Linear relationship in growth, biomass and physiological attributes showed the strong association with increased salt stress. Furthermore, the PCA-heatmap synergy offers identifying clusters of co-regulated attributes, which pinpoint the physiological responses that exhibit the strongest correlation with increasing salt stress levels. Findings indicate that potato can be grown successfully with (1 g kg-1 of NaCl in soil) without negative impacts on plant quality. Furthermore, this study contributes valuable insights into the complexities of salt stress on potato plants and provides a foundation for developing strategies to enhance their resilience in salt-affected environments.
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Affiliation(s)
- Hongyang Wang
- Yunnan Key Laboratory of Potato Biology, Yunnan Normal University, Kunming, Yunnan, 650500, China
| | - Junhua Li
- School of Agriculture, Yunnan University, Kunming, Yunnan 650504, China
| | - Hao Liu
- School of Agriculture, Yunnan University, Kunming, Yunnan 650504, China
| | - Shengnan Chen
- Yunnan Key Laboratory of Potato Biology, Yunnan Normal University, Kunming, Yunnan, 650500, China
| | - Qamar Uz Zaman
- Department of Environmental Sciences, The University of Lahore, Lahore 54590, Pakistan
| | - Muzammal Rehman
- Guangxi Key Laboratory of Agro-environment and Agric-products Safety, Key Laboratory of Plant Genetics and Breeding, College of Agriculture, Guangxi University, Nanning 530004, China
| | - Khaled El-Kahtany
- Geology and Geophysics Department, College of Science, King Saud University, PO Box 2455, Riyadh, 11451, Saudi Arabia
| | - Shah Fahad
- Geology and Geophysics Department, College of Science, King Saud University, PO Box 2455, Riyadh, 11451, Saudi Arabia; Department of Agronomy, Abdul Wali Khan University, Mardan, Khyber Pakhtunkhwa 23200, Pakistan.
| | - Gang Deng
- School of Agriculture, Yunnan University, Kunming, Yunnan 650504, China.
| | - Jing Yang
- Yunnan Key Laboratory of Potato Biology, Yunnan Normal University, Kunming, Yunnan, 650500, China.
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Ligarda-Samanez CA, Palomino-Rincón H, Choque-Quispe D, Moscoso-Moscoso E, Arévalo-Quijano JC, Huamán-Carrión ML, Quispe-Quezada UR, Muñoz-Saenz JC, Gutiérrez-Gómez E, Cabel-Moscoso DJ, Sucari-León R, Aroquipa-Durán Y, García-Espinoza AJ. Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones ( Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU. Foods 2023; 12:2511. [PMID: 37444249 DOI: 10.3390/foods12132511] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/20/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Native potatoes (Solanum tuberosum spp. andigena) have diverse pigments and are cultivated in Peru's high Andean regions; they are characterized by containing bioactive compounds that prevent various degenerative diseases. The study aimed to evaluate the physicochemical and sensory quality in chips of native potato clones grown at 3496 m altitude, for which the potatoes were cut into slices and fried in extra virgin olive oil at 180 °C for 200 s. This was determined by proximal analysis, reducing sugars, minerals, color, antioxidant capacity (AC), total phenolic compounds (TPC), and anthocyanins in fresh and chips; an instrumental characterization by FTIR and SEM and sensory tests were also performed. The native potatoes presented low moisture and reduced sugar contents; when frying, their bioactive properties improved, increasing AC, TPC, and trace elements, such as K, Mg, Ca, P, Fe, and Zn. To conclude, fresh clones have high yields in the field and are an essential source of nutrients and bioactive; the salt-free chips of clone B presented better physicochemical properties and greater sensory acceptance, closely followed by clone A. Both clones could be used as raw material by food companies that produce snacks to benefit high Andean agricultural producers.
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Affiliation(s)
- Carlos A Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Henry Palomino-Rincón
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - David Choque-Quispe
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Water and Food Treatment Materials Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - José C Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Mary L Huamán-Carrión
- Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Uriel R Quispe-Quezada
- Agricultural and Forestry Business Engineering, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | | | - Edgar Gutiérrez-Gómez
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | | | - Reynaldo Sucari-León
- Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru
| | - Yolanda Aroquipa-Durán
- Professional Nursing School, Universidad Nacional Autónoma Altoandina de Tarma, Junín 12731, Peru
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Drapal M, De Boeck B, Kreuze HL, Bonierbale M, Fraser PD. Identification of metabolites associated with boiled potato sensory attributes in freshly harvested and stored potatoes. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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