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Innovative Protein Gel Treatments to Improve the Quality of Tomato Fruit.
Luta, Gabriela; Balan, Daniela; Stanca, Maria; Jerca, Ovidiu; Jurcoane, Stefana; Niculescu, Mihaela; Gaidau, Carmen; Stanculescu, Ioana Rodica.
Afiliación
  • Luta G; Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.
  • Balan D; Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.
  • Stanca M; Leather Research Department, Division Leather and Footwear Research Institute, Research and Development National Institute for Textiles and Leather, 93, Ion Minulescu Str., 031215 Bucharest, Romania.
  • Jerca O; Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.
  • Jurcoane S; Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania.
  • Niculescu M; Leather Research Department, Division Leather and Footwear Research Institute, Research and Development National Institute for Textiles and Leather, 93, Ion Minulescu Str., 031215 Bucharest, Romania.
  • Gaidau C; Leather Research Department, Division Leather and Footwear Research Institute, Research and Development National Institute for Textiles and Leather, 93, Ion Minulescu Str., 031215 Bucharest, Romania.
  • Stanculescu IR; Department of Analytical and Physical Chemistry, University of Bucharest, 4-12 Regina Elisabeta Bd., 030018 Bucharest, Romania.
Gels ; 10(1)2023 Dec 21.
Article en En | MEDLINE | ID: mdl-38275848
ABSTRACT
This study aims to establish the effect of biostimulatory protein gels on the quality of tomato. One of the most consumed vegetables, tomato (Lycopersicon esculentum Mill.) is a rich source of healthy constituents. Two variants of protein gels based on bovine gelatin and keratin hydrolysates obtained from leather industry byproducts were used for periodical application on the tomato plant roots in the early stage of vegetation. The gels were characterized by classical physicochemical methods and protein secondary structure was obtained by FTIR band deconvolution. After ripening, tomato was analyzed regarding its content of quality indicators (sugars and organic acids) and antioxidants (lycopene, ß-carotene, vitamin C, polyphenols). The results emphasized the positive effects of the protein gels on the quality parameters of tomato fruit. An increase of 10% of dry matter and of 30% (in average) in the total soluble sugars was noted after biostimulant application. Also, lycopene and vitamin C recorded higher values (by 1.44 and 1.29 times, respectively), while ß-carotene showed no significant changes. The biostimulant activity of protein gels was correlated with their amino acid composition. Plant biostimulants are considered an ecological alternative to conventional treatments for improving plant growth, and also contributing to reduce the intake of chemical fertilizers.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Gels Año: 2023 Tipo del documento: Article País de afiliación: Rumanía Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Gels Año: 2023 Tipo del documento: Article País de afiliación: Rumanía Pais de publicación: Suiza