Differential Physiological Response and Antioxidant Activity Relative to High-Power Micro-Waves Irradiation and Temperature of Tomato Sprouts
Abstract
:1. Introduction
2. Materials and Methods
3. Results and Discussion
4. Conclusions
- HPM (9.3 GHz) and elevated temperature exposure upon tomato seeds and sprouts in their primary ontogenetic development level showed a slightly incentive effect on plants growing parameters: dry mass, fresh mass, plants height, and assimilation area.
- Elevated temperature (30 °C) increased the amount of photosynthetic pigments (chlorophyll a, chlorophyll b, and carotenoids) in tomato sprout leaves.
- Tomato plants (+R) and seeds (R) irradiation significantly reduced the content of non-structural carbohydrates (raphinose, sucrose, mannose, fructose, and glucose) at the temperature of 21 °C.
- Seed irradiation by HPM and the elevated temperature caused significantly lower scavenging of DPPH free-radical activity in tomato sprouts.
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Impact | Height, cm | STDEV | Dry Weight, g | STDEV | Fresh Weight, g | STDEV | Assimilation Area, cm2 | STDEV |
---|---|---|---|---|---|---|---|---|
T—21 °C | ||||||||
Control | 12.20 | ±0.770 | 0.30 | ±0.017 | 2.81 | ±0.147 | 85.33 | ±5.691 |
R | 13.30 | ±0.361 | 0.33 | ±0.011 | 2.93 | ±0.078 | 95.33 | ±1.543 |
+R | 13.47 | ±0.424 | 0.30 | ±0.014 | 3.13 | ±0.094 | 91.70 | ±1.764 |
T—30 °C | ||||||||
Control | 18.20 | ±0.529 | 0.27 | ±0.026 | 3.12 | ±0.116 | 74.66 | ±15.823 |
R | 19.50 | ±0.416 | 0.29 | ±0.019 | 3.52 | ±0.241 | 105.67 | ±8.471 |
+R | 19.20 | ±0.395 | 0.26 | ±0.030 | 3.20 | ±0.184 | 96.33 | ±5.275 |
Impact | Carotenoidsmg g−1, FW | STDEV | Chlorophyll a mg g−1, FW | STDEV | Chlorophyll b mg g−1, FW | STDEV | Chlorophylls a + b mg g−1, FW | STDEV |
---|---|---|---|---|---|---|---|---|
T—21 °C | ||||||||
Control | 0.33 | 0.050 | 1.15 | 0.146 | 0.45 | 0.026 | 1.60 | 0.098 |
R | 0.35 | 0.012 | 1.21 | 0.091 | 0.45 | 0.020 | 1.66 | 0.080 |
+R | 0.28 | 0.026 | 1.00 | 0.072 | 0.47 | 0.029 | 1.47 | 0.084 |
T—30 °C | ||||||||
Control | 0.41 | 0.030 | 1.51 | 0.121 | 0.68 | 0.067 | 2.19 | 0.203 |
R | 0.44 | 0.023 | 1.50 | 0.059 | 0.59 | 0.027 | 2.09 | 0.083 |
+R | 0.46 | 0.019 | 1.43 | 0.083 | 0.69 | 0.059 | 2.11 | 0.061 |
Impact | Raphinose, mg g−1, FW | STDEV | Sucrose, mg g−1, FW | STDEV | Glucose, mg g−1, FW | STDEV | Manosse, mg g−1, FW | STDEV | Fructose, mg g−1, FW | STDEV |
---|---|---|---|---|---|---|---|---|---|---|
T—21 °C | ||||||||||
Control | 2.02 | 0.261 | 2.53 | 0.315 | 1.69 | 0,475 | 1.98 | 0.510 | 0.66 | 0.028 |
R | 1.43 | 0.218 | 2.33 | 0.397 | 0.64 | 0.279 | 0.77 | 0.461 | 0.01 | 0.019 |
+R | 0.87 | 0.447 | 1.08 | 0.283 | 0.47 | 0.237 | 0.28 | 0.297 | 0.23 | 0.370 |
T—30 °C | ||||||||||
Control | 1.48 | 0.139 | 1.23 | 0.147 | 0.68 | 0.230 | 0.00 | 0.000 | 1.21 | 0.405 |
R | 1.02 | 0.217 | 0.15 | 0.083 | 0.04 | 0.015 | 0.37 | 0.271 | 0.46 | 0.291 |
+R | 0.74 | 0.294 | 1.20 | 0.196 | 0.95 | 0.367 | 1.26 | 1.043 | 0.26 | 0.195 |
Impact | Total Phenols, mg g−1, FW | STDEV | DPPH, µmol g−1, FW | STDEV | Ascorbic Acid, mg g−1, FW | STDEV |
---|---|---|---|---|---|---|
T—21 °C | ||||||
Control | 0.69 | 0.092 | 10.64 | 0.107 | 0.27 | 0.048 |
R | 0.92 | 0.103 | 10.29 | 0.196 | 1.32 | 0.719 |
+R | 0.60 | 0.118 | 9.09 | 1.009 | 0.48 | 0.103 |
T—30 °C | ||||||
Control | 0.59 | 0.173 | 9.00 | 0.208 | 0.23 | 0.065 |
R | 0.57 | 0.167 | 7.03 | 1.517 | 0.33 | 0.027 |
+R | 0.49 | 0.139 | 8.51 | 0.231 | 0.37 | 0.064 |
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Radzevičius, A.; Sakalauskienė, S.; Dagys, M.; Simniškis, R.; Karklelienė, R.; Juškevičienė, D.; Račkienė, R.; Brazaitytė, A. Differential Physiological Response and Antioxidant Activity Relative to High-Power Micro-Waves Irradiation and Temperature of Tomato Sprouts. Agriculture 2022, 12, 422. https://doi.org/10.3390/agriculture12030422
Radzevičius A, Sakalauskienė S, Dagys M, Simniškis R, Karklelienė R, Juškevičienė D, Račkienė R, Brazaitytė A. Differential Physiological Response and Antioxidant Activity Relative to High-Power Micro-Waves Irradiation and Temperature of Tomato Sprouts. Agriculture. 2022; 12(3):422. https://doi.org/10.3390/agriculture12030422
Chicago/Turabian StyleRadzevičius, Audrius, Sandra Sakalauskienė, Mindaugas Dagys, Rimantas Simniškis, Rasa Karklelienė, Danguolė Juškevičienė, Roma Račkienė, and Aušra Brazaitytė. 2022. "Differential Physiological Response and Antioxidant Activity Relative to High-Power Micro-Waves Irradiation and Temperature of Tomato Sprouts" Agriculture 12, no. 3: 422. https://doi.org/10.3390/agriculture12030422