Health-promoting Substances Research Articles

Nutritional value and antioxidant capacity of organic and conventional vegetables of the genus Allium

There are indications that organically grown plants are safer for health and have higher antioxidant content than conventional ones. Vegetables of the genus Allium L. are a valuable source of health-promoting substances, including compounds with antioxidant properties. The aim of the study was to compare the antioxidant potential and nutritional value of four species of Allium L. vegetables obtained from organic and conventional production: garlic, leek and red and yellow onion. Their proximate and mineral composition were determined, as well as the content of bioactive substances and antioxidant potential. The study showed that the cultivation method significantly influenced the parameters tested. Comparison of organic vegetables with conventional ones in terms of content of dry matter, crude protein and crude fibre revealed no general trend indicating the superiority of one method over the other. However, all organic vegetables analysed were more abundant in minerals (Ca, Mg, Fe, Zn, Cu and Mn) and bioactive compounds. They also exhibited higher antioxidant capacity as measured by the FRAP and DPPH. tests. Their consumption (especially organic garlic and leek) may therefore strengthen the body's natural antioxidant defences and is beneficial for health.

Media optimization of antimicrobial activity production and beta-glucan content of endophytic fungi Xylaria sp. BCC 1067

Fungi is a notable asset for drug discovery and production of pharmaceuticals; however, slow growth and poor product yields have hindered industrial utilization. Here, the mycelial biomass of Xylaria sp. BCC 1067 was examined in parallel with the assessment of antimicrobial properties by using media-type selection. To enhance both mycelial content and antifungal activity, the media replacement approach was successfully applied to stimulate fungal growth and successively switched to poorer malt-peptone extract media for metabolite production. This simple optimization reduced fungal cultivation time by 7 days and yielded 4-fold increased mycelial mass (32.59 g/L), with approximately 3-fold increased antifungal activity against the model yeast Saccharomyces cerevisiae strain. A high level of β-glucan (115.84 mg/g of cell dry weight) and additive antibacterial effect against Propionibacterium acnes were also reported. This simple strategy of culture media optimization allows for investigation of novel and rich source of health-promoting substances for effective microbial utilization.

Multiomics Analyses of Two Sorghum Cultivars Reveal the Molecular Mechanism of Salt Tolerance.

Sorghum [Sorghum bicolor (L.) Moench] is one of the most important cereal crops and contains many health-promoting substances. Sorghum has high tolerance to abiotic stress and contains a variety of flavonoids compounds. Flavonoids are produced by the phenylpropanoid pathway and performed a wide range of functions in plants resistance to biotic and abiotic stress. A multiomics analysis of two sorghum cultivars (HN and GZ) under different salt treatments time (0, 24, 48, and 72) was performed. A total of 45 genes, 58 secondary metabolites, and 246 proteins were recognized with significant differential abundances in different comparison models. The common differentially expressed genes (DEGs) were allocated to the “flavonoid biosynthesis” and “phenylpropanoid biosynthesis” pathways. The most enriched pathways of the common differentially accumulating metabolites (DAMs) were “flavonoid biosynthesis,” followed by “phenylpropanoid biosynthesis” and “arginine and proline metabolism.” The common differentially expressed proteins (DEPs) were mainly distributed in “phenylpropanoid biosynthesis,” “biosynthesis of cofactors,” and “RNA transport.” Furthermore, considerable differences were observed in the accumulation of low molecular weight nonenzymatic antioxidants and the activity of antioxidant enzymes. Collectively, the results of our study support the idea that flavonoid biological pathways may play an important physiological role in the ability of sorghum to withstand salt stress.

Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects

This review paper gives an insight into the effective delivery mechanisms for health-promoting substances and highlights the challenges of using antioxidants and bioactives in foods. The selection criteria for choosing bioactives and their extraction in bioavailable form with their adequate incorporation techniques and delivery mechanisms are covered. Moreover, an overview of existing methods for determination of bioactivity is given. The importance of scientifically evaluating the effects of foods or food components on consumer health before making claims about the healthiness is aligned. Finally, a scientific perspective on how to respond to the booming demand for health-promoting products is given, and we acknowledge that despite the work done, there are still many challenges that need to be overcome.

Ornamental Flowers Grown in Human Surroundings as a Source of Anthocyanins with High Anti-Inflammatory Properties.

Flowers have always accompanied people thanks to their manifold aesthetic properties. Some species have also become a component of the human diet. Recent years have seen an increased interest in edible flowers and, consequently, research has been undertaken to determine their chemical composition. Dyes that are abundantly contained in flowers, whose role is to attract pollinating animals, are recognized substances with health-promoting properties. Anthocyanins are a group of dyes that are very common in petals and other parts of flowers. Studies carried out in the twentieth and twenty-first century on flowers growing in temperate climates have found very strong antioxidant and anti-inflammatory properties of anthocyanins. Therefore, flowers used by humans for centuries to decorate their surroundings may become an easily available source of nutrients and health-promoting substances. This paper discusses the health-promoting properties of anthocyanins and collects literature on anthocyanin content in edible flowers commonly grown on balconies, terraces, and roofs in countries of temperate climate.

The content of bioactive substances and their antioxidant effects in the European blueberry ( Vaccinium myrtillus L.) influenced by different ways of their processing

The objective of this study was to evaluate the effect of traditional processing methods on the polyphenol, flavonoid, phenolic acids, anthocyanin contents, and the antioxidant activity of European blueberry (Vaccinium myrtillus L.). All methods had a significant effect on the investigated bioactive substances. The total polyphenol content was 39,562–44,760 (fresh), 12,495–20,266 (dried), 7504–9472 (frozen), and 3029–5876 (sterilized) mg GAE/kg DW. Processing resulted in a reduction in flavonoid content on average by 86.8 (drying), 75.8 (sterilization), and 50.2% (freezing). The anthocyanins content ranged from 7419–9719 (fresh) to 560–649 mg Cye/kg DW (dried). Due to processing, the antioxidant activity decreased in the order of dried > frozen > fresh > sterilized (DPPH) and dried > fresh > frozen > sterilized (FRAP). The obtained results confirmed a reduction in the content of biologically valuable substances and antioxidant activity in blueberries after processing, but their complete degradation did not occur. Novelty impact statement The present study provides more comprehensive information regarding valuable biological compounds in blueberries and their changes due to processing methods for their preservation. Investigated preservation methods (freezing, sterilization, and drying) did not cause a significant reduction of phenolic compounds. Therefore, even processed blueberries can be considered a valuable source of health-promoting substances.

Response of Tomato Fruit Quality Depends on Period of LED Supplementary Light.

Light is an important environmental factor that regulates the activity of metabolism-related biochemical pathways during tomato maturation. Using LED to improve lighting conditions during the process of tomato growth and development is a feasible and efficient method to improve the quality of tomato fruit. In this study, red and blue LEDs were used to supplement light on “MicroTom” tomato plants for different periods of time in the morning and evening, and the differences between the primary and secondary metabolites and other nutrient metabolites in the tomato fruit were analyzed using liquid chromatography and liquid chromatography mass spectrometry and other methods. Supplementing light in the morning promoted the accumulation of vitamin C, organic acids, amino acids, carotenoids, phenolic acids, and other health-promoting substances in the tomato fruits. Supplementing light in the evening significantly increased the content of sugars, flavonoids, and aromatic substances in tomato fruits, whereas the promoting effect of LED on the accumulation of amino acids and carotenoids was lower in the evening than in the morning. Both morning and evening light supplementation reduced the mineral content of fruit. In conclusion, morning light supplementation improved the nutritional quality of tomato fruits, while evening light supplementation improved their flavor.

Organic versus Conventional Raw Cow Milk as Material for Processing.

Simple SummaryMilk, alongside meat, is one of the basic animal materials of importance in food processing. Most of the world’s milk production is carried out in an intensive system focused on high productivity at the expense of quality. This system is dominant in highly developed countries, while milk production in developing and poorer countries is still carried out in a traditional manner, using silage. The popularity of certified organic milk has been increasing in European countries since the 1990s. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional, and organic, as material for processing. Research assessing the quality of organic milk and dairy products is much less extensive than for conventionally produced milk (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, particularly in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This stems from the fact that animals in organic farming are kept in the pasture. However, the hygienic quality of the raw milk raises some concerns, and organic milk producers should be supported in this regard, e.g., through consultancy and training. Importantly, milk production in traditional and organic systems is in line with the concept of the European Green Deal.Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

Heavy Metals Presence in the Soil and Their Content in Selected Varieties of Chili Peppers in Slovakia.

Capsicum chili peppers are popular vegetables in Slovakia. They provide a supply of health-promoting substances, but contaminated vegetables can pose a serious health risk to the people who consume them. Therefore, the aim of this study was to determine the content of heavy metals (Mn, Zn, Cr, Cu, Ni, Cd, Pb and Hg) in the soil as well as in selected varieties of the genus Capsicum grown in southern Slovakia. The results were compared with the limit values given by the Law no. 220/2004 (valid in the SR) as well as threshold values proposed by the European Commission (EC) (2006). The gained result showed that the total content of Cd (1.64 mg/kg) as well as the available mobile forms of Cd (0.12 mg/kg) and Pb (0.26 mg/kg) was exceeded on the soil on which Capsicum cultivars were grown. The limit values of other monitored heavy metals (Mn, Zn, Cr, Cu, Ni, and Hg) were not exceeded. The studied species of the genus Capsicum did not accumulate monitored heavy metals. It can be stated that consumption of chili peppers does not pose any risk for human health.

Hemicellulose-Derived Oligosaccharides: Emerging Prebiotics in Disease Alleviation.

The gut microbiota in the human body is an important component that plays a pivotal role in the ability of the host to prevent diseases and recover from these diseases. If the human microbiome changes for any reason, it affects the overall functioning of the host. Healthy and vigorous gut microbiota require dietary fiber supplementation. Recently, oligosaccharides have been found to play a significant role in the modulation of microbiota. Several such oligosaccharides, i.e., xylooligosaccharides (XOS), mannooligosaccharides (MOS), and arabino-xylooligosaccharides (AXOS), are derived from hemicellulosic macromolecules such as xylan, mannan, and arabino-xylan, respectively. These oligosaccharides serve as substrates for the probiotic production of health-promoting substances (short-chain fatty acids, branched chain amino acids etc.), which confer a variety of health benefits, including the prevention of some dreaded diseases. Among hemicellulose-derived oligosaccharides (HDOs), XOS have been largely explored, whereas, studies on MOS and AXOS are currently underway. HDOs, upon ingestion, help reduce morbidities by lowering populations of harmful or pathogenic bacteria. The ATP-binding cassette (ABC) transporters are mainly utilized for the uptake of oligosaccharides in probiotics. Butyrate generated by the selective fermentation of oligosaccharides, along with other short-chain fatty acids, reduces gut inflammation. Overall, oligosaccharides derived from hemicelluloses show a similar potential as conventional prebiotics and can be supplemented as functional foods. This review summarizes the role of HDOs in the alleviation of autoimmune diseases (inflammatory bowel disease, Crohn's disease), diabetes, urinary tract infection, cardiovascular diseases, and antimicrobial resistance (AMR) through the modulation of the gut microbiota. The mechanism of oligosaccharide utilization and disease mitigation is also explained.

The effect of thawing on the antioxidant activity of the leaves and fruit of the grapevine (Vitis vinifera)

Introduction : Grapevine is a valuable source of active health-promoting substances, in particular polyphenols, i.e., flavonoids and phenolic acids, with antioxidant, anti-inflammatory, antibacterial, antiviral and anticancer properties. Grape seeds, peels and leaves also provide a rich source of antioxidants. The aim of the study was to evaluate the antioxidant activity of aqueous and alcoholic extracts of various parts of the Vitis vinifera . Materials and methods : Fresh and frozen grapevine fruits and leaves of a red variety, cultivated by the authors, were evaluated for antioxidant potential. Extracts were prepared with an ultrasound-assisted extraction at 40 kHz for 15, 30 or 60 min. Methanol, ethanol and isopropanol aqueous solutions, as well as water, were used as extractants. Antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azinobis(ethylbenzothiazoline-6 sulphonic acid) (ABTS) methods. Results : The antioxidant potential of extracts prepared from both fresh and frozen plant material was observed. The highest activity, evaluated with the DPPH method, was found in methanolic extracts of fresh leaves, obtained after a 60 min extraction. Similarly, a high activity was observed for frozen grapevine leaf extracts. The highest antioxidant capacity, evaluated by the ABTS method, was found in frozen leaves extracted with isopropanol for 60 min. Freezing and thawing markedly increased the antioxidant properties of the extracts. Conclusions : Extracts from both fresh and frozen parts of the Vitis vinifera showed antioxidant activity, and leaf extracts seemed to be particularly valuable. The freezing-thawing process had a beneficial effect on antioxidant potential and should be considered a useful method to increase extraction efficiency of antioxidants to be used to obtain valuable cosmetic, pharmaceutical or food products.

Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition

Sprouts are generally accepted as a pro-healthy food. They are consumed as a source of valuable macronutrients, antioxidants, microelements, and vitamins. Changing growth conditions of sprouts enables modification of their nutritional quality, as well as their safety. Thus, in order to achieve the most desirable composition of the produced sprouts, the conditions for their production are optimized. The aim of this review is to present methods currently used to modify the nutritional quality of plant sprouts. Most scientific works focus on stress conditions inducing the synthesis of secondary metabolites, mainly antioxidants. An increase in their content is achieved after application of physical (e.g., light illumination, temperature) or chemical factors (e.g., salinity stress, phytohormones, metal ions, etc). Though the application of these modifications on a larger scale is problematic. These problems include difficulties in predicting the effect of the stressor and an increased price of the obtained sprouts. However, since it is possible to enrich sprouts with valuable health-promoting substances, these methods are still considered very promising.

Fine Mapping of the “black” Peel Color in Pomegranate (Punica granatum L.) Strongly Suggests That a Mutation in the Anthocyanidin Reductase (ANR) Gene Is Responsible for the Trait

Anthocyanins are important dietary and health-promoting substances present in high quantities in the peel and arils of the pomegranate (Punica granatum L.) fruit. Yet, there is a high variation in the content of anthocyanin among different pomegranate varieties. The ‘Black’ pomegranate variety (P.G.127-28) found in Israel contains exceptionally high levels of anthocyanins in its fruit peel which can reach up to two orders of magnitude higher content as compared to that of other pomegranate varieties’ peel anthocyanins. Biochemical analysis reveals that delphinidin is highly abundant in the peel of ‘Black’ variety. The pattern of anthocyanin accumulation in the fruit peel during fruit development of ‘Black’ variety differs from that of other pomegranates. High anthocyanin levels are maintained during all developmental stages. Moreover, the accumulation of anthocyanin in the fruit peel of ‘Black’ variety is not dependent on light. Genetic analysis of an F2 population segregating for the “black” phenotype reveals that it is determined by a single recessive gene. Genetic mapping of the F2 population using single nucleotide polymorphism (SNP) markers identified few markers tightly linked to the “black” phenotype. Recombination analysis of the F2 population and F3 populations narrowed the “black” trait to an area of 178.5 kb on the draft genome sequence of pomegranate cv. ‘Dabenzi.’ A putative anthocyanidin reductase (ANR) gene is located in this area. Only pomegranate varieties displaying the “black” trait carry a base pair deletion toward the end of the gene, causing a frame shift resulting in a shorter protein. We propose that this mutation in the ANR gene is responsible for the different anthocyanin composition and high anthocyanin levels of the “black” trait in pomegranate.

Optimized spaghetti pasta from amaranth, partially deoiled sesame and modified sorghum starch composite: bioactive, nutritional and physico-functional characterization

PurposePasta is popularly consumed in developed and developing countries. Many low-income homes that could not afford protein-rich foods consumed pasta without further supplements as a meal. However, pasta is deficient in protein and some other health-promoting substances. Deoiled sesame and amaranth flours are rich in protein, minerals, amino acids, antioxidants and many non-nutrient-based health benefits. Formulating a nutrient-dense pasta product (spaghetti) would reduce protein-energy malnutrition (PEM) and improve the health status of pasta consumers. This study aims to investigate some bioactive, nutrients and non-nutrient components of developed and optimized spaghetti pasta from deoiled sesame, amaranth and modified sorghum starch blend.Design/methodology/approachAmaranth, sorghum and sesame grains were sorted, wet-cleaned and dried. Sesame grain was roasted while starch was extracted from sorghum grain. The innate starch was modified by heat-moisture treatment. The prepared grains and starch were milled into flours and formulated into different flour mixtures using the Box-Behnken design of response surface methodology and the process was modeled and optimized. The flour mixtures were made into spaghetti pasta. Proximate, mineral, amino acids, biological value, protein efficiency ration, phytochemical, antioxidant activity, physico-functional and sensory properties of the formulated spaghetti were evaluated using standard procedures.FindingsAn optimal mixture of deoiled sesame (31.12g/100g), amaranth (56.56g/100g) and modified sorghum starch (12.32g/100g) were established, which yielded protein (25.79g/100g), appearance (96.65%), taste (94.57%) and acceptability index (97.37%). The spaghetti was significantly (p-values ranged from 0.001 to 0.018) superior in protein, ash, fat, fiber, calcium, magnesium, zinc, alkaloids, total phenolic, flavonoids, 2,2-diphenyl-1-picryl-hydrazl (DPPH) and ferric ion reducing antioxidant power (FRAP) relative to the control (100% wheat flour). Amino acid showed that the product is rich in histidine, isoleucine, phenylalanine and threonine. The high essential amino acid index of the product indicated that it is a good protein source. The spaghetti was significantly (p-values ranged from 0.001 to 0.021) superior in aroma, taste and acceptability index relative to the control.Originality/valueThis study showed the feasibility of developing spaghetti pasta from deoiled sesame, amaranth grains and modified sorghum starch. The production process described in this study is scalable; and the process could be applied on a small scale for the development of self-entrepreneurs and industrially. The high protein content of the product indicated that it could be used to reduce PEM in developing countries.

Product qualities and sensory evaluation of high protein snack bar incorporated with pea protein isolate

Snack bars are convenient and nutritious food composed of several ingredients. It also can be supplemented by some health-promoting substances such as pea protein isolate (PPI). The aim of this study was to formulate a high-protein snack bar using pea protein isolate using INMUCAL-Nutrients V.4.0. Moreover, the product qualities of PPI snack bars in term of physical and sensory qualities and nutritive values were also determined. Protein content of the PPI snack bars (20-25 g per 100 g sample) was criteria for the formulation. As the result the physical qualities of PPI snack bars showed that water activity was below 0.65, therefore snack bars should be stable against microbial growth. No significant difference was found in color values between the PPI snack bar and the control formula, but PPI snack bars had higher hardness than the control formula. The energy, carbohydrate, protein, fat and dietary fiber of PPI snack bar was 439.40 kcal, 46.88 g, 22.20 g 18.12 g and 7.17 g per 100 g, respectively. Moreover, it had balanced energy distribution of carbohydrate: protein: fat at 54:25:21. The results from the sensory evaluation indicated that the liking score of appearance, color, odor, taste texture and overall liking of PPI snack bars were higher than 7 (like moderately). Therefore, PPI appears to be an alternative ingredient used to improve the nutritional quality of the high protein diet bar

Engineering Bacillus subtilis Cells as Factories: Enzyme Secretion and Value-added Chemical Production

Bacillus subtilis has been studied for more than half a century, ever since the dawn of molecular biology, as a representative Gram-positive bacterium and cell factory. Two characteristic capacities of B. subtilis, namely its natural competence for DNA uptake and high-level enzyme secretion, have been investigated and exploited intensively during these long years. As a consequence, this bacterium has evolved into an excellent platform for synthetic biological research and development. In this review, we outline basic concepts for B. subtilis cell factory engineering, and we describe several examples of its applications in the production of proteins and high-value metabolites. In particular, we highlight engineering approaches that can make the already very efficient Bacillus protein secretion pathways even more efficient for the production of enzymes and pharmaceutical proteins. We further showcase examples of metabolic engineering in B. subtilis based on synthetic biology principles to produce various high-value or health-promoting substances, especially inositol stereoisomers. We conclude that the versatile traits of B. subtilis, combined with multi-omics approaches and rapidly developing technologies for genome engineering and high-throughput screening enable us to modify and optimize this bacterium’s metabolic circuits to deliver compounds that are needed for a green and sustainable society as well as a healthy population.

Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods.

Consumers are demanding more natural, healthy, and high-quality products. The addition of health-promoting substances, such as bioactive compounds, to foods can boost their therapeutic effect. However, the incorporation of bioactive substances into food products involves several technological challenges. They may have low solubility in water or poor stability in the food environment and/or during digestion, resulting in a loss of their therapeutic properties. Over recent years, the encapsulation of bioactive compounds into laboratory-engineered colloidal structures has been successful in overcoming some of these hurdles. However, several nature-assembled colloidal structures could be employed for this purpose and may offer many advantages over laboratory-engineered colloidal structures. For example, the casein micelles and milk fat globules from milk and the oil bodies from seeds were designed by nature to deliver biological material or for storage purposes. These biological functional properties make them good candidates for the encapsulation of bioactive compounds to aid in their addition into foods. This review discusses the structure and biological function of different nature-assembled carriers, preparation/isolation methods, some of the advantages and challenges in their use as bioactive compound delivery systems, and their behavior during digestion.

Evaluation of Antioxidant and Anti-Inflammatory Activity of Anthocyanin-Rich Water-Soluble Aronia Dry Extracts.

Aronia fruits contain many valuable components that are beneficial to human health. However, fruits are characterized by significant variations in chemical composition dependent on the growing conditions and harvesting period. Therefore, there is a need to formulate the extracts with a precisely defined content of health-promoting substances. Aronia dry extracts (ADE) were prepared from frozen pomace applying water extraction, followed by purification and spray-drying. Subsequently, the content of anthocyanins, phenolic acids, and polyphenols was determined. The high-quality chokeberry pomace enabled obtaining extracts with anthocyanin content much higher than the typical market standards. Moreover, it was found that the antioxidant capacity of aronia extracts exceeded those found in other fruit preparations. Antioxidant and free-radical scavenging properties were evaluated using a 2,2′-diphenyl-1-picrylhydrazyl using Electron Paramagnetic Resonance (EPR) spectroscopy (DPPH-EPR) test and Oxygen Radical Absorbance Capacity (ORAC) assay. The inhibition of lipid peroxidation and the level of inflammatory markers have been also investigated using lipopolysaccharide (LPS)-stimulated RAW 264 cells. It was revealed that ADE standardized to 25% of anthocyanins depresses the level of markers of inflammation and lipid peroxidation (Interleukin 1 beta (IL-1β), tumor necrosis factor alpha (TNF-α), and malondialdehyde (MDA)) in in vitro conditions. Additionally, it was confirmed that ADE at all analyzed concentrations did not show any cytotoxic effect as demonstrated by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay.

Abiotic stress hormesis: An approach to maintain quality, extend storability, and enhance phytochemicals on fresh produce during postharvest.

Postharvest losses of whole and fresh-cut fruits and vegetables cause significant reductions in food availability and an increase in economic losses/damages. Additionally, regulatory agencies are increasingly restricting the postharvest use of synthetic chemicals. This has strengthened the need to develop environmentally friendly approaches to postharvest management, such as utilization of natural compounds, antagonist microorganisms, and treatments with abiotic stresses, among others. The current review focuses on the potential of low doses of abiotic stresses to extend the shelf life, increase the amount of health beneficial phytochemicals, and reduce postharvest losses of fresh produce. The positive effects of the responses to low doses of abiotic stresses are based on a biological phenomenon termed hormesis. Research to develop new technologies to improve postharvest handling of fresh fruit and vegetables as well as minimally processed products is critical. The phenomenon of abiotic stress hormesis in fresh fruit and vegetables shows the potential not only to enhance defense compounds that could reduce diseases during postharvest storage and extend shelf life but also to elevate the content of health-promoting substances. The beneficial effects of UV-C hormesis have been extensively investigated in numerous types of fresh produce. However, our knowledge on hormesis exhibited by other abiotic stresses is still limited. Hence, the objective of this review is to discuss the relevance of hormesis for postharvest research by examining whether all abiotic stresses exhibit the phenomenon, its biological significance, the potential application in various commodities, and how it may direct the future of postharvest research.

A high-quality reference genome for cabbage obtained with SMRT reveals novel genomic features and evolutionary characteristics

Cabbage (Brassica oleracea var. capitata) is an important vegetable crop widely grown throughout the world, providing plentiful nutrients and health-promoting substances. To facilitate further genetics and genomic studies and crop improvement, we present here a high-quality reference genome for cabbage. We report a de novo genome assembly of the cabbage double-haploid line D134. A combined strategy of single-molecule real-time (SMRT) sequencing, 10× Genomics and chromosome conformation capture (Hi-C) produced a high quality cabbage draft genome. The chromosome-level D134 assembly is 529.92 Mb in size, 135 Mb longer than the current 02-12 reference genome, with scaffold N50 length being raised as high as 38 times. We annotated 44,701 high-quality protein-coding genes, and provided full-length transcripts for 45.59% of the total predicted gene models. Moreover, we identified novel genomic features like underrated TEs, as well as gene families and gene family expansions and contractions during B. oleracea evolution. The D134 draft genome is a cabbage reference genome assembled by SMRT long-read sequencing combined with the 10× Genomics and Hi-C technologies for scaffolding. This high-quality cabbage reference genome provides a valuable tool for improvement of Brassica crops.