0 avis
HOW DO DEVELOPMENTAL AND DROUGHT FACTORS AFFECT POLYPHENOLS OF GOJI (LYCIUM BARBARUM) LEAVES AND BERRIES ?
Archive ouverte
Edité par CCSD -
International audience. Goji berries (Lycium barbarum, L. chinense and L. ruthenicum, perennial species from theSolanaceae family) are traditionally eaten in Asia for their high nutritional value [1]. Althoughgoji consumption is increasingly growing in Europe, there is no significant field production orresearch program on this plant. Thus, the ecophysiological and genetic determinisms of theorganoleptic and nutritional quality of goji berries remain unexplored. Moreover, it is unclearhow yield components and berry quality traits may be affected by agricultural practices orabiotic stresses, yet Lycium is reputed to be drought-tolerant.To gain further knowledge on the mechanisms underlying goji nutritional value and droughttolerance, both untargeted and targeted metabolite analyses were performed by UPLC-ESIQTOFor UPLC-DAD-ESI-TQ on leaves and berries of Lycium barbarum accessions growingunder well-watered (soil water potential of -0.1 MPa) or water stress conditions (soil waterpotential of - 0.5 MPa).The dataset included 46 phenolic compounds, half of which were identified with a level 1confidence [2] by comparing their retention time, absorbance spectra and MS/MS data withauthentic standards. The water deficit applied during the reproductive period affected plantgrowth and carbon allocation. A significant reduction of leaf fresh and dry biomass wasreported for all accessions. In addition, the plants under water deficit decreased fruitproduction. Interestingly, the soil water deficit modified the fruit dry matter's composition. Thefruits from ‘FPW07’ concentrated more glucose with the declining of the soil water potential. Inaddition, the soil water deficit decreased quercetin and phenolic acids in Lycium accessions.We have collected a reference dataset for key physiological traits that were not previouslydocumented in Lycium, and characterized their response to drought. These data help to gainknowledge on Lycium physiology and development.[1] Amagase H. & Farnsworth N.R., Food Res. Int., 44, 1702-1717, 2011.[2] Schymanski E.L., Jeon J., Gulde R., Fenner K., Ruff M., Singer H. P. & Hollender J., Environ. Sci.Technol., 48, 2097-2098, 2014.
Consulter en ligne
Suggestions
Du même auteur
