Abstract
Sisymbrium officinale is a wild Brassicaceae species that is known for its use in the alleviation of vocal inflammatory states. Since this species is particularly rich in bioactive compounds, there is an interest for developing cultivation protocols to use this plant as a leafy vegetable harvested at the 13th BBCH growth stage. Two wild populations of S. officinale (L.) Scop., denominate MI (Milan) and BG (Bergamo), have been used, and three different levels of nutrients (g/m2) have been provided such as 13 N, 7 P2O5, 8 K2O (100%); 9 N, 5 P2O5, 5.5 K2O (70%); and 6.5 N, 3.5 P2O5, 4.0 K2O (50%). The effects of different fertilization levels were evaluated on the yield, leaf pigments (chlorophylls, carotenoids), nitrate concentration, sugars content, and on the antioxidant compounds such as anthocyanins, total phenols and glucosinolates (GLS). Plant stress monitoring was performed by measuring the chlorophyll a fluorescence. Results indicated that yield was not affected and ranged from 0.18 to 0.47 kg/m2, and differences were not statistically significant for chlorophylls, carotenoids, and total sugars content. Nitrate concentrations were higher in the BG wild population (4388.65 mg/kg FW) during the second cultivation cycle and lower (1947.21 mg/kg FW) in the same wild population during the first cultivation cycle, both at the 100% fertilization level. Total phenols and anthocyanins were higher in the highest fertilization rate in the MI wild population during the second cycle. The GLS were higher in the lowest fertilization rate in the BG wild population (19 µmol/g FW) grown at the fertilization level of the 50%, and significant differences were observed in the second cycle. In conclusion, the 50% fertilization level can be considered the most suitable for our experimental conditions.
Highlights
Wild foods constitute an important component of people’s diet around the world
The results prove the possibility to reduce nitrate content working on the fertilization level
Sisymbrium officinale is a medicinal plant that belongs to the Brassicaceae family, common in the Euroasiatic area as a wild species
Summary
Wild foods constitute an important component of people’s diet around the world. Wild edible plants (WEPs) are a subcategory of cultivated plants that include neglected crops. Many of them are classified as weeds, species that can and promptly grow and reproduce in disturbed land, such as urban and agricultural areas [1], and are available in various environments and agroecosystems. WEPs have the potential to improve nutrition and diets, diversify farm production, and improve the resilience of crops [2]. Wild plants contain many secondary metabolites or bioactive compounds, such as polyphenols, polysaccharides, and terpenoids, which act as “nutraceuticals.” For these reasons, they can be used as food-medicine and be named as functional foods [3]. WEPs may accumulate high levels of toxins from the environment where they grow [2]
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