Sustainable Practices to Improve Bioactive Compounds in Horticultural Crops

A special issue of Horticulturae (ISSN 2311-7524). This special issue belongs to the section "Protected Culture".

Deadline for manuscript submissions: 26 December 2025 | Viewed by 2837

Special Issue Editors


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Guest Editor
Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of the Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11108 Belgrade, Serbia
Interests: plant in vitro culture; plant genetic transformation; biotic and abiotic stress response; allelopathy; natural products; bioherbicide

E-Mail Website
Guest Editor
Institute for Biological Research “Siniša Stanković”, Department of Plant Physiology, National Institute of the Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11108 Belgrade, Serbia
Interests: plant physiology and biotechnology; plant bioactive compounds; abiotic stress; antioxidant defense mechanisms in plants; allelopathy; ecologically sustainable herbicides

E-Mail Website
Guest Editor
Institute for Biological Research “Siniša Stanković”, Department of Plant Physiology, National Institute of the Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11108 Belgrade, Serbia
Interests: plant physiology; bioactive compounds; stress response; antioxidative defense; biotechnology; bioherbicide

Special Issue Information

Dear Colleagues,

Horticultural plants play a crucial role in environmental sustainability, economic development, and human health and well-being. They produce a variety of secondary metabolites with significant biological properties, including antioxidant, antimicrobial, anti-inflammatory, and anti-cancer effects. This makes them widely utilized in the pharmaceutical, cosmetic, and food industries, while also offering promising potential for weed and pest control. The demand for antioxidants, a key category of bioactive compounds, continues to grow due to their ability to protect cells from the oxidative stress caused by reactive oxygen species (ROS). Indeed, to combat ROS and maintain cellular health, plants have developed complex antioxidant networks that include both enzymatic (e.g., superoxide dismutase, peroxidase, catalase) and non-enzymatic (e.g., ascorbic acid, flavonoids, phenolics, carotenoids, tocopherol) mechanisms. As such, research into plant-based antioxidants is a topic of great interest in medicine, nutrition, and cosmetics. To further advance our understanding of bioactive compounds and antioxidants, sensitive analytical techniques such as HPLC and LC-MS/MS are essential. Additionally, strategies to enhance the production of bioactive compounds through biotic and abiotic elicitors, such as temperature, drought, salinity, light exposure, and growth regulators, along with genetic manipulations and in vitro methods (e.g., tissue culture), show great promise. Furthermore, "omics" technologies—transcriptomics, proteomics, and metabolomics—could deepen our understanding of bioactive compound production.

We invite the submission of original research papers and reviews that contribute to the understanding and improvement of horticultural crops’ bioactive compound production and their applications.

Dr. Slavica Ninković
Dr. Mariana Stanišić
Dr. Slavica Dmitrović
Guest Editors

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Keywords

  • bioactive compounds
  • antioxidants
  • elicitors
  • controlled biotic and abiotic stress
  • sustainable practices
  • green agriculture

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Published Papers (2 papers)

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Research

22 pages, 2293 KB  
Article
Effect of the Combined Application of Aqueous Cabbage Seed Extract and Chitosan Solutions on the Shelf Life of Fresh-Cut Apple Cubes
by Despina Alexaki, Athanasios Gerasopoulos and Dimitrios Gerasopoulos
Horticulturae 2025, 11(8), 953; https://doi.org/10.3390/horticulturae11080953 - 12 Aug 2025
Viewed by 1092
Abstract
Enzymatic browning is the negative color effect of polyphenol oxidase activity in cut fresh fruit products, which reduces their quality, shelf life, and marketability. To preserve the color after cutting, apple cubes were treated with aqueous cabbage seed extracts (ACEs) at 5–10% w [...] Read more.
Enzymatic browning is the negative color effect of polyphenol oxidase activity in cut fresh fruit products, which reduces their quality, shelf life, and marketability. To preserve the color after cutting, apple cubes were treated with aqueous cabbage seed extracts (ACEs) at 5–10% w:v seed–water ratios, adjusted to pH 4.0 and 6.0 and 1% chitosan added to the ACE before preservation at 7 °C for 0–10 days. Chromatometric readings (L*, a*, and b*) and visual color score were used for shelf life calculation. The ACE total phenolics and glucosinolate levels showed differences among the 5–10% and control groups. Based on color score, uncoated or coated (chitosan or ACE combined with chitosan) apple cubes reached marketing limit levels (score > 3/5) on day one, but apple cubes treated with 5 or 10% ACE alone did so on day four, which was considered the effective shelf life. These findings were further supported by FT-IR analysis. ACE modification to pH 6.0 was more effective at keeping the natural cut apple color than pH 4.0. ACE treatment (at 5 or 10%) without coating is regarded as a very promising natural agent for extending the shelf life of fresh-cut apples, which is a key attribute in their marketing. Full article
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13 pages, 5763 KB  
Article
Elevated Oxygen Contributes to the Promotion of Polyphenol Biosynthesis and Antioxidant Capacity: A Case Study on Strawberries
by Yingying Dong, Lingling Pang, Mengfei Mao, Jingjing Zhou, Qiannan Hu, Yizhou Xiang and Li Li
Horticulturae 2025, 11(1), 107; https://doi.org/10.3390/horticulturae11010107 - 20 Jan 2025
Cited by 1 | Viewed by 1298
Abstract
Elevated oxygen is regarded as an effective approach to maintaining the quality of fresh plant products. To elucidate the role of elevated oxygen in polyphenol biosynthesis and antioxidant capacity, we evaluated the impact of different concentrations of oxygen on polyphenol metabolism, individual polyphenol [...] Read more.
Elevated oxygen is regarded as an effective approach to maintaining the quality of fresh plant products. To elucidate the role of elevated oxygen in polyphenol biosynthesis and antioxidant capacity, we evaluated the impact of different concentrations of oxygen on polyphenol metabolism, individual polyphenol contents, and antioxidant levels of strawberries during storage. Elevated oxygen (40%, 60%, and 80%) promoted the accumulation of polyphenols, including tannin, flavone, and anthocyanin. At the end of storage, total polyphenol contents of strawberries treated with 60% and 80% oxygen were 1.11 and 1.13 times higher, respectively, than the control group. In addition, elevated oxygen effectively enhanced DPPH and FRAP, which was consistent with the observed changes in polyphenol contents. Additionally, most genes involved in polyphenol biosynthesis were found to be upregulated during storage, with elevated oxygen resulting in higher expression levels compared to controls. These findings show that presumably, the main reason for the improvement in the commercial and edible quality of strawberries is physical treatments, such as elevated oxygen. Full article
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