Curly Parsley Research Articles

The Alternative Host with the Most: Understanding the Ecology of Xanthomonas hortorum pv. carotae on Noncarrot Crops in Central Oregon.

Bacterial blight of carrot, caused by Xanthomonas hortorum pv. carotae (Xhc), is an economically important disease in carrot (Daucus carota subsp. sativus) seed production. The objectives of this study were to determine if Xhc was present on noncarrot crops grown in central Oregon and, if detected, evaluate its ability to colonize alternative hosts. Surveys of three carrot seed fields and adjacent fields of rye (Secale cereale), alfalfa (Medicago sativa), parsley root (Petroselinum crispum var. tuberosum), and Kentucky bluegrass (Poa pratensis) demonstrated that Xhc was present on noncarrot crops. Greenhouse experiments were conducted to determine the ability of Xhc to colonize crops cultivated in the region. Carrot, alfalfa, curly parsley (Petroselinum crispum), Kentucky bluegrass, mint (Mentha × piperita), parsley root, roughstalk bluegrass (Poa trivialis), and wheat (Triticum aestivum) plants were spray-inoculated with Xhc and destructively sampled at 1, 7, 14, and 28 or 25 days post-inoculation. Xhc populations were quantified using viability quantitative PCR and dilution plating. A significant (P ≤ 0.03) effect of crop was observed at 1, 14, and 28 or 25 days in both experiments. While carrot hosted the most Xhc at the final timepoint, other crops supported epiphytic Xhc populations including wheat and both bluegrasses. Mint, parsley root, and alfalfa hosted the least Xhc. Bacterial blight symptoms were observed on carrots but not on noncarrot crops. This suggests that crops grown in central Oregon have the potential to be asymptomatically colonized by Xhc and may serve as reservoirs of the pathogen in carrot seed production systems.

Anti-hemostatic, antithrombotic, and chemical profiles of a curly-leaf variety of Petroselinum crispum (Apiaceae), a food and medicinal aromatic herb

Thrombosis is currently among the major causes of morbidity and mortality in the World. New prevention and therapy alternatives have been increasingly sought in medicinal plants. In this context, we have been investigating parsley, Petroselinum crispum (Mill.) Nym, an aromatic herb with two leaf varieties. We report here the in vitro, in vivo, and ex vivo anti-hemostatic and antithrombotic activities of a parsley curly-leaf variety. Aqueous extracts of aerial parts (PCC-AP), stems (PCC-S), and leaves (PCC-L) showed significant in vitro antiplatelet activity. PCC-AP extract exhibited the highest activity (IC50 2.92 mg/mL) when using ADP and collagen as agonists. All extracts also presented in vitro anticoagulant activity (APTT and PT) and anti-thrombogenic activity. PCC-S was the most active, with more significant interference in the factors of the intrinsic coagulation pathway. The oral administration of PCC-AP extract in rats caused a greater inhibitory activity in the deep vein thrombi (50%; 65 mg/kg) than in arterial thrombi formation (50%; 200 mg/kg), without cumulative effect after consecutive five-day administration. PCC-AP extract was safe in the induced bleeding time test. Its anti-aggregating profile was similar in ex vivo and in vitro conditions but was more effective in the extrinsic pathway when compared to in vitro results. Apiin and coumaric acid derivatives are the main compounds in PCC-AP according to the HPLC-DAD-ESI-MS/MS profile. We demonstrated for the first time that extracts from different parts of curly parsley have significant antiplatelet, anticoagulant, and antithrombotic activity without inducing hemorrhage, proving its potential as a source of antithrombotic compounds.

Mycobiota of the rhizosphere of vegetable and flower-ornamental crops in the conditions of Surgut

The paper presents the results of a study of the mycobiota of the control soil and the rhizosphere of 11 vegetable and 6 flower-ornamental plant species. Flower cultures are represented by Gauston ageratum, double-feathered cosmea, erect marigolds and thin-leaved marigolds, hybrid petunia and brilliant sage. Closed-ground vegetable crops are cucumber, tomato, hot pepper and Bulgarian pepper; open-ground vegetable crops are seed peas, radish, garlic, potatoes, sorrel, dill and curly parsley. During the year of the research, fertilizers were not introduced into the soil. Most vegetable crops were grown continuously for several years, flower crops during the year. In the mycocoenoses of the rhizosphere of most vegetable crops, toxin-forming species of the genus Penicillium are abundant: P. citrinum, P. citreonigrum and P. polonicum. The toxin-forming agent P. citrinum was found in the mycobiota of the control soil and the rhizosphere of most vegetable and flower-ornamental crops. In the structure of the mycobiota of the control soil, mycocoenoses of the rhizosphere of some vegetable crops such as seed peas, curly parsley, Bulgarian pepper and in the mycobiota of the rhizosphere of flower-ornamental crops, saprotrophic micromycetes with a noticeable abundance of cosmopolite Aspergillus phoenicis (from the A. niger group) are abundant in mycocoenoses of the rhizosphere of the double-feathered cosmea, hybrid petunia, marigolds erect and Bulgarian pepper. According to the research results, it can be concluded that the formation of the species composition of the mycobiota of the rhizosphere of vegetable and flower-ornamental crops is influenced by the type of plant, conditions and duration of cultivation. In the future the author is going to study the species composition of the mycobiota of the rhizosphere depending on the duration of plant cultivation, the expansion of their assortment, as well as the effect of fertilizers on the species composition of the soil mycobiota.

Antifungal Activity of Curly Parsley Essential Oil and Its Nanoemulsion Against Alternaria solani and Rhizoctonia solani Plant Pathogens

Antifungal Activity of Curly Parsley Essential Oil and Its Nanoemulsion Against Alternaria solani and Rhizoctonia solani Plant Pathogens

Effect of sodium selenate foliar supplementation on Cryptotaenia japonica and Petroselinum crispum nutritional characteristics and seed quality

Production of functional food with high levels of selenium and other antioxidants is very valuable for human protection against different forms of oxidant stress. Among leafy vegetables parsley demonstrate the highest levels of antioxidants. Biochemical analysis and fluorimetric determination of selenium revealed that foliar biofortification of 4 parsley (Petroselinum crispum) cultivars and Mitsuba (Cryptotaenia japonica) with sodium selenate (25 mg L-1) resulted in the highest biofortification level in curly parsley cultivar Krasotka (102.9) which showed the highest leaf surface area, antioxidant activity (65 mg GAE g-1 d.w.) and flavonoids content (25.9 mg quercetin equivalent g-1 d.w.), and the increase by 1.4 times in carotene content and 1,5 times in total chlorophyll content. ICP-MS method of mineral composition evaluation recorded extremely high levels of B and Si in Mustuba, which increased due to Se supplementation by 1.23 and 1.46 times respectively. In a two-year experiment with control and Se-fortified, leafy parsley, cultivar Moskvichka reached high values of seed yield and viability, and seed Se content (6170 µg kg-1 d.w.). The results of the present investigation demonstrate high prospects of parsley and Mitsuba selenium biofortification for production of functional food with elevated levels of microelement and high antioxidant activity.

Encapsulation of curly parsley extract and its use in creating functional drinks

Drinks are the most suitable matrix for including biologically active ingredients, which opens prospects for expanding the range of functional and preventive foods. World science knows and has proven many functional properties of flavonoids and their effectiveness in treating and preventing various diseases. Therefore, flavonoids are among the most sought-after functional ingredients widely used in the food and pharmaceutical industries. However, their use is limited due to their low bioavailability, low solubility, low stability, and off-target release. Various methods of encapsulation of biologically active substances have been developed. The work aims to develop a functional soft drink with the optimization of the method of introducing biologically active substances into the drink's composition to ensure the preservation of the beneficial properties of the drink during production and storage. A concentrate of biologically active substances isolated from the curly parsley leaves grown in the Russian Federation's Kemerovo region was used as a functional ingredient. The composition of the resulting concentrate was investigated. Also, the research objects were collagen substances obtained from fish waste and sea buckthorn juice concentrate, used as functional ingredients of the drink. The process of obtaining a collagen substance that performs both technological functions in capsules and the role of a functional ingredient has been investigated. Encapsulation of functional ingredients was carried out. As a result of research, a functional non-alcoholic drink formulation was obtained with sea buckthorn juice and an encapsulated extract of biologically active substances from curly parsley (Petroselinum crispum). One serving of the drink contains 1 g of collagen and 40 mg of flavonoids. These results allow calling the product functional and recommend it for inclusion in the diets of a healthy population to improve health and prevent diseases.

The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery.

Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic herbs. Hence, this study assessed the aroma recovery effect of vapor EOs applied during vacuum cooling on curly parsley and dill. The volatile organic compounds (VOCs) profiles of these aromatic herbs were studied by static headspace solid-phase microextraction (SPME), and the VOCs sorption kinetics onto the SPME stir-bar coating were modeled by the Baranyi model. At the pilot plant scale, the total VOCs contents of parsley and dill (whose extractability was increased by 10–20% after a single vacuum process) were enhanced by 4.5- and 2-fold, respectively, when vapor EOs were applied. In particular, 1,3,8-p-menthatriene and carvone (parsley) increased by 18.7- and 7.3-fold, respectively, while dill ether (the characteristic VOC of dill) augmented by 2.4-fold after vapor EOs were applied under vacuum conditions. The aroma recovery of culinary herbs was successfully validated at an industrial level in an installation developed by our group to apply vapor EOs within a vacuum cooling system, reaching total VOC recoveries of 4.9- and 2.3-fold in parsley and dill, respectively.

Comparative evaluation of several biologically active compounds content in <i>Anthriscus sylvestris</i> (L.) Hoffm. and <i>Anthriscus cerefolium</i> (L.) Hoffm.

Relevance. A rare representative of the Apiaceae family the garden chervil is widely used abroad in nutrition and in folk and traditional medicine.Methods. Evaluation of nutritional potential of Anthriscus cerefolium (L.) Hoffm and Anthriscus sylvestris Hoffm grown in Moscow region is achieved using the parameters of ascorbic acid, polyphenols, flavonoids, total antioxidant activity of ethanolic extracts.Results. Garden chervil (Anthriscus cerefolium) was characterized by lower concentrations of ascorbic acid (1.6-1.8 times), phenolics (2.2-2.5 times), flavonoids (1.8-2.2 times), total antioxidant activity (1-1.54 times) and dry matter content (2.4-4.9 times) than wild chervil (Anthriscus sylvestris) but demonstrated significantly higher levels of total dissolved solids. Significantly higher content of dry matter in leaves and especially stems of wild chervil correlates with low nutritional value of stems despite large total mass of plants compared to garden chervil. Contrary to wild chervil, Anthriscus cerefolium recorded unusually high concentrations of carotene in leaves and significantly lower levels of chlorophyll b. Seeds of garden chervil were also characterized by low antioxidant status contrary to wild chervil and seeds of curly parsley. High yield and significant nutritional value of garden chervil indicate important prospects of its wide-scale cultivation in Russia while Anthriscus sylvestris plants seem to be important in breeding processes.

EFFECT OF CONVENTIONAL AND MICROWAVE DRYING TECHNIQUES ON FLAT AND CURLY PARSLEY QUALITY CULTIVATED IN EGYPT

This study performed out during seasons 2016 and 2017 at special farm near Cairo-Alex Desert Road, Egypt, to investigate the effect of dehydration by sun, oven, hot air, oven under vacuum and microwave treatments on some bioactive compounds and their activities in flat ( Petrosilinum crispum var. neapolitanum) and curly ( Petroselinum crispum var. crispum ) parsley varieties cultivated in Egypt. The results showed that yield, ash and acid insoluble ash were the highest in flat parsley than curly, while curly parsley was the highest in total hydrolysable carbohydrates and dietary fiber. The results from bioactive compounds showed that the gradually decrease cosntents of chlorophyll a and b, carotenoids, β-carotene, flavonoids, polyphenols, vitamin C and volatile oil percentage in commercial techniques (sun, oven and hot air dried) and controlling techniques (oven dried 55oC under vacuum and microwave 400W and 800W in either flat or curly parsley. Those results reflected to free radical scavenging activity and total antioxidants activity. Total identified volatile oil components in flat parsley in different dehydration techniques ranged from 11 to 28 items while, in curly parsley ranged from 13 to 28 items. The percentage of total identified components were higher in two parsley cultivars treated by microwave 800W/6 min (66.99 and 66.77%) and 800W/12 min (63.08 and 64.18%) followed by microwave 400W/12 min (58.70 and 56.50%) and 400W/24 min (47.37 and 48.79%) than other treatments either in flat or curly parsley, respectively. the major components of curly leaves essential oil were Myristicin (15.05%), 2-Allyl-4-methyl phenol (10.15%), Isolongipholene (8.59%) and β-Caryophyllene (6.43%).While, volatile oil of flat parsley, the highest compounds were Myristicin (12.65%), 2-Allyl-4methyl phenol (10.77%), Apiol (9.5%) and Isolongipholene (9.45%). From the obviously results it could be recommended that the best dehydration methods were microwave 800W/6min. > microwave 400W/12min.> oven under vacuum > sun dried > microwave 800W/12min> oven dryer> hot air dried. Finally, through this study, it could be clearly concluded that, it is technical and economical to utilize microwave as a new untraditional dehydration technique in producing flat and curly parsley, rather than traditional dehydration techniques in Egypt, Thus improving the quality specifications of dried parsley which increases the opportunity of exporting.

Effect of Different Wash Water Additives and Deep-Frozen Storage on the Quality of Curly Parsley (Petroselinum crispum var. crispum)

Curly parsley is widely applied as a culinary herb. Due to its growth close to ground level and its curly leaf structure, it is inherently affected by high counts of autochthonous microbiota, which may include pathogens. Washing of leaves prior to freezing is the only step in the processing of deep-frozen parsley enabling the reduction of viable counts. Therefore, the aim of the present study was to evaluate the efficiency of the washing water additives Nα-lauroyl-l-arginine ethyl ester (LAE) and lactic acid in comparison to chlorine as well as sole cold and warm water washing regarding their reduction of viable counts as well as their effect on the sensory quality of parsley. LAE reduced total viable counts, those of Pseudomonas spp. as well as Enterobacteriaceae by at least 2.0 log cfu/g, while lactic acid was especially effective against Enterobacteriaceae. Chlorophyll a and b and β-carotene were best retained during deep-frozen storage in products washed with LAE, while differences for nitrate contents and lipoxygenase activities between the different treatments were insignificant. Flavor ratings were highest for lactic acid treated parsley after 6 months of frozen storage. Thus, the investigated wash water additives were superior to chlorine in curly parsley processing.

Efficiency of sweet flag and curly parsley volatile oils compared with synthetic insecticides against Ceroplastes rusci on Ruellia plants

Summary Ruellia simplex plant is grown for its aesthetic features including flowers, leaves and overall foliage appearance. The fig wax scale Ceroplastes rusci L. (Hemiptera: Coccidae) was detected for the first time in Egypt on R. simplex. Mineral oil, diazinon, thiamethoxam + chlorantraniliprole, and essential oils extracted from Acorus calamus and Petroselinum crispum, were compared for their ability to control the insect. Results indicated that reduction percentage increased gradually until day 7 after the treatment regarding adults, nymphs and their total. The maximum efficacy of the mineral oil, and thiamethoxam + chlorantraniliprole, was noticed 21 days after treatment, followed by A. calamus oil. Efficacy of P. crispum oil and diazinon reached more than 86% after 21 days and more than 90% 28 days after treatment. At 28 days, A. calamus oil reached its maximum efficacy. Plants treated with thiamethoxam + chlorantraniliprole were the tallest plants and possessed significantly higher number of branches and leaves, and leaf pigments followed by those treated with mineral oil or A. calamus oil. A. calamus oil and thiamethoxam + chlorantraniliprole were proved as promising compounds tested for the first time in controlling C. rusci.

Changes of vitamin C content in celery and parsley herb after processing

Humans and other primates have lost the ability to synthesize vitamin C and therefore the only source is diet. Vitamin C or ascorbic acid has labile nature, it is removed or destroyed in specific degree immediately after harvest, but storage and post - harvest processing also contribute to its degradation. The aim of work was to determine the vitamin C content in the herb of selected celery and parsley varieties in dependence on chosen postharvest processing and to compare it with fresh herb. There were chosen five bulb forms varieties of celery (Apium graveolens) - Makara, Ilonaa, Hegy Köi, Talar and Diamant. In case of parsley (Petroselinum crispum) there were evaluated one variety of curly parsley, one variety of herb parsley - Petra, and five varieties of root parsley - Lenka, Eagle, Ginate D´Italia, Titana and Arat. Every variety was harvested in three terms, followed by vitamin C content estimation in fresh herb, after drying and after freezing. The content of vitamin C was estimated by HPLC method by the help of liquid chromatograph with UV detector. There was found the significant difference in content of vitamin C in parsley as well as in celery when comparing the fresh herb with herbs after post - harvest processes - drying (by air circulation in laboratory hall) and freezing. After processing of herbs in both observed species the vitamin C content decreased, in case of freezing it was about 65% (celery) and 61% (parsley), after drying about 86% (celery) and 82% (parsley) in comparison with fresh herb. The effect of processing played more important role in influencing of vitamin C content than variety in case of both selected species. For using of celery and parsley not only as culinary herb, but as a notable source of ascorbic acid it is the most important fresh herb intake.

Relative effectiveness of selected preenrichment media for the detection of Salmonella from leafy green produce and herbs

Four buffered preenrichment media (BAX® System MP Media (BAX)), Universal Preenrichment Broth (UPB), modified Buffered Peptone Water (mBPW), and Buffered Peptone Water (BPW)) were compared with lactose broth (LB) in the Bacteriological Analytical Manual’s (BAM) Salmonella culture method for the analysis of 9 leafy green produce and herb types. Artificially contaminated test portions were pre-enriched in each medium and the results were analyzed statistically using Fisher’s Exact 2-tailed F test (p < 0.05) with pairwise comparisons. There was no difference in recovery of Salmonella from curly parsley and basil among the five media (p > 0.05). UPB was consistently among the most effective media for recovery of Salmonella from the nine produce types; however, S. Typhimurium and S. Newport were isolated from cabbage more frequently with mBPW than with UPB (p < 0.05). Comparisons of the results among the preenrichment media from all experimental trials, with leafy green produce and herbs, demonstrate that Salmonella is more effectively detected and isolated using buffered enrichments than with the currently recommended LB (p < 0.05). There were no significant differences among the buffered preenrichments for the detection of Salmonella-positive test portions of the produce tested (BAX (160 Salmonella-positive test portions/480 test portions), UPB (176/480), mBPW (184/480), BPW (169/480), LB (128/480))(p > 0.05).

De novo transcriptome sequence assembly and identification of AP2/ERF transcription factor related to abiotic stress in parsley (Petroselinum crispum).

Parsley is an important biennial Apiaceae species that is widely cultivated as herb, spice, and vegetable. Previous studies on parsley principally focused on its physiological and biochemical properties, including phenolic compound and volatile oil contents. However, little is known about the molecular and genetic properties of parsley. In this study, 23,686,707 high-quality reads were obtained and assembled into 81,852 transcripts and 50,161 unigenes for the first time. Functional annotation showed that 30,516 unigenes had sequence similarity to known genes. In addition, 3,244 putative simple sequence repeats were detected in curly parsley. Finally, 1,569 of the identified unigenes belonged to 58 transcription factor families. Various abiotic stresses have a strong detrimental effect on the yield and quality of parsley. AP2/ERF transcription factors have important functions in plant development, hormonal regulation, and abiotic response. A total of 88 putative AP2/ERF factors were identified from the transcriptome sequence of parsley. Seven AP2/ERF transcription factors were selected in this study to analyze the expression profiles of parsley under different abiotic stresses. Our data provide a potentially valuable resource that can be used for intensive parsley research.

The effect of concentration on the antioxidant activity of selected culinary herbs

Antioxidant activity of selected widely used culinary herbs (oregano, Greek oregano, marjoram, summer savory, rosemary and two varieties of leafy parsley) was monitored to see the effect of increasing herb content on the inhibition of pork lard oxidation. The activity of tested dry herbs was significant (protection factors were from 1.7 to 11.4) and linearly increased at all range of concentrations from 10 to 100 g/kg. No prooxidant effect occurred under the Schaal test conditions. The antioxidant activity of plants decreased in the following order: marjoram > Greek oregano > flat parsley > rosemary > summer savory > curly parsley > oregano, which did not correspond clearly with their total phenolics content. Key words: Antioxidant activity, Lamiaceae, Apiaceae, prooxidant effect, Schaal test.

Stemphylium Leaf Spot of Parsley in California Caused by Stemphylium vesicarium.

From 2009 through 2011, a previously undescribed disease occurred on commercial parsley in coastal (Ventura County) California. Symptoms of the disease consisted of circular to oval, tan to brown leaf spots and resulted in loss of crop quality and, hence, reduced yields. A fungus was consistently isolated from symptomatic parsley. Morphological and molecular data identified the fungus as Stemphylium vesicarium. When inoculated onto parsley leaves, the isolates caused symptoms that were identical to those seen in the field; the same fungus was recovered from test plants, thus completing Koch's postulates. Additional inoculation experiments demonstrated that 10 of 11 tested flat leaf and curly parsley cultivars were susceptible. The parsley isolates also caused small leaf spots on other Apiaceae family plants (carrot and celery) but not on leek, onion, spinach, and tomato. Isolates caused brown lesions to form when inoculated onto pear fruit but only when the fruit tissue was wounded. Using a freeze-blotter seedborne pathogen assay, parsley seed was found to have a low incidence (0.25%) of S. vesicarium. When inoculated onto parsley leaves, three of four isolates from seed caused the same leaf spot disease. This is the first documentation of a foliar parsley disease caused by S. vesicarium. The occurrence of S. vesicarium on parsley seed indicates that infested seed may be one source of initial inoculum. Based on the negative results in the host range experiments, it appears that this parsley pathogen differs from the S. vesicarium that causes disease on leek, garlic, onion, and pear fruit.