東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Can we put photobiology to work? Usi...

Dzakovich, Michael Paul.

Linked to FindBook

Google Book

Amazon

博客來

Can we put photobiology to work? Using supplemental light to manipulate the nutritional and sensory properties of greenhouse tomatoes.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Can we put photobiology to work? Using supplemental light to manipulate the nutritional and sensory properties of greenhouse tomatoes./
Author:	Dzakovich, Michael Paul.
Description:	237 p.
Notes:	Source: Masters Abstracts International, Volume: 55-02.
Contained By:	Masters Abstracts International55-02(E).
Subject:	Horticulture. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1602670
ISBN:	9781339183879

Can we put photobiology to work? Using supplemental light to manipulate the nutritional and sensory properties of greenhouse tomatoes.
Dzakovich, Michael Paul.

Can we put photobiology to work? Using supplemental light to manipulate the nutritional and sensory properties of greenhouse tomatoes. - 237 p.

Source: Masters Abstracts International, Volume: 55-02.

Thesis (M.S.)--Purdue University, 2015.

While generally viewed within the context of plant growth and development, different qualities of light are also powerful elicitors of secondary metabolic pathways in plants that affect the nutritional value and flavor of edible tissues. Leveraging fundamental photobiology principles, our studies sought to use different qualities of supplemental light including ultraviolet-B (UV-B), UV-A, blue, red, and far-red as an environmental treatment to restore garden-grown flavor and nutritional attributes to greenhouse-grown tomatoes (Solanum lycopersicum); a commercially important crop that has a poor reputation compared to its garden-grown counterparts. To test our hypotheses, we used a battery of physicochemical analyses that included total soluble solids, citric/ascorbic acid content, pH, and electrical conductivity of tomato fruits. Additionally, phenolic compounds in fruit tissues were quantified broadly using the Folin-Ciocalteu method and specific flavonoids were quantified with a more targeted approach using HPLC-ESI (-)-MS. Lycopene and beta-carotene were quantified spectrophotometrically. In one study, qPCR was used to quantify genes involved in light-signal transduction in order to better understand the molecular underpinnings of plant UV-B perception. Two studies included consumer sensory panels to assess the impact of supplemental light quality on the flavor and overall perceived quality of tomato fruits, as many compounds related to flavor perception are derived from the same pathways as carotenoids and flavonoids. Our data indicate that blue, red, and far-red light had little impact on secondary metabolic processes in greenhouse-grown tomato fruits. UV-B, a wavelength of radiation blocked by greenhouse glass and a driver of flavonoid production, had a slight impact on nutritionally-relevant flavonols. However, UV-A most strongly impacted the sensory quality of greenhouse tomato fruits by increasing aroma and overall perception scores, offering a novel way to enhance the flavor of tomatoes using these qualities of light. Overall, the wavelengths of light used in these studies did not affect plant metabolism as markedly as was predicted. More research is needed to better understand how plants react to supplemental lighting while growing in a highly dynamic light environment such as a greenhouse.

ISBN: 9781339183879Subjects--Topical Terms:

555447
Horticulture.

Can we put photobiology to work? Using supplemental light to manipulate the nutritional and sensory properties of greenhouse tomatoes.
LDR:03264nmm a2200289 4500 001 2071308
005 20160708094629.5
008 170521s2015 ||||||||||||||||| ||eng d
020 $a 9781339183879
035 $a (MiAaPQ)AAI1602670
035 $a AAI1602670
040 $a MiAaPQ $c MiAaPQ
100 1 $a Dzakovich, Michael Paul. $3 3186441
245 1 0 $a Can we put photobiology to work? Using supplemental light to manipulate the nutritional and sensory properties of greenhouse tomatoes.
300 $a 237 p.
500 $a Source: Masters Abstracts International, Volume: 55-02.
500 $a Adviser: Cary A. Mitchell.
502 $a Thesis (M.S.)--Purdue University, 2015.
520 $a While generally viewed within the context of plant growth and development, different qualities of light are also powerful elicitors of secondary metabolic pathways in plants that affect the nutritional value and flavor of edible tissues. Leveraging fundamental photobiology principles, our studies sought to use different qualities of supplemental light including ultraviolet-B (UV-B), UV-A, blue, red, and far-red as an environmental treatment to restore garden-grown flavor and nutritional attributes to greenhouse-grown tomatoes (Solanum lycopersicum); a commercially important crop that has a poor reputation compared to its garden-grown counterparts. To test our hypotheses, we used a battery of physicochemical analyses that included total soluble solids, citric/ascorbic acid content, pH, and electrical conductivity of tomato fruits. Additionally, phenolic compounds in fruit tissues were quantified broadly using the Folin-Ciocalteu method and specific flavonoids were quantified with a more targeted approach using HPLC-ESI (-)-MS. Lycopene and beta-carotene were quantified spectrophotometrically. In one study, qPCR was used to quantify genes involved in light-signal transduction in order to better understand the molecular underpinnings of plant UV-B perception. Two studies included consumer sensory panels to assess the impact of supplemental light quality on the flavor and overall perceived quality of tomato fruits, as many compounds related to flavor perception are derived from the same pathways as carotenoids and flavonoids. Our data indicate that blue, red, and far-red light had little impact on secondary metabolic processes in greenhouse-grown tomato fruits. UV-B, a wavelength of radiation blocked by greenhouse glass and a driver of flavonoid production, had a slight impact on nutritionally-relevant flavonols. However, UV-A most strongly impacted the sensory quality of greenhouse tomato fruits by increasing aroma and overall perception scores, offering a novel way to enhance the flavor of tomatoes using these qualities of light. Overall, the wavelengths of light used in these studies did not affect plant metabolism as markedly as was predicted. More research is needed to better understand how plants react to supplemental lighting while growing in a highly dynamic light environment such as a greenhouse.
590 $a School code: 0183.
650 4 $a Horticulture. $3 555447
650 4 $a Food science. $3 3173303
650 4 $a Plant sciences. $3 3173832
690 $a 0471
690 $a 0359
690 $a 0479
710 2 $a Purdue University. $b Horticulture. $3 2093040
773 0 $t Masters Abstracts International $g 55-02(E).
790 $a 0183
791 $a M.S.
792 $a 2015
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1602670