6 documents found, page 1 of 1
Enhancing Tomato Growth and Quality Under Deficit Irrigation with Silicon Appli...
Añibarro-Ortega, Mikel; Pereira, Alexis; Pinela, José; Liava, Vasiliki; Chaski, Christina; Alexopoulos, Alexios A.; Barros, LillianThis study aimed to evaluate the effect of two irrigation systems (deficit irrigation (DI)—70% of field capacity—and full irrigation (FI)—100% of field capacity) and a biostimulant formulation (silicon (Si) and calcium (Ca) at four different rates) on the chemical composition and fruit quality of greenhouse-grown tomatoes. Deficit irrigation and biostimulant application influenced the proximate composition of t...
The effect of biostimulants on fruit quality of processing tomato grown under d...
Liava, Vasiliki; Chaski, Christina; Añibarro-Ortega, Mikel; Pereira, Alexis; Pinela, José; Barros, Lillian; Petropoulos, Spyridon Α.Water shortage can be a restrictive factor for the growth and quality of vegetable crops. Considering the alleviating effects of biostimulant application against water stress, this study aimed to investigate the effect of four biostimulant products (protein and amino acids with carboxylic acids (Tr1); protein and amino acids with seaweed extracts (Tr2); humic and fulvic acids with seaweed extracts (Tr3); SiO2 (...
Water stress alleviation effects of biostimulants on greenhouse-grown tomato fruit
Fernandes, Ângela; Chaski, Christina; Pereira, Carla; Kostić, Marina; Rouphael, Youssef; Soković, Marina; Barros, LillianThe aim of the present study was to evaluate the effects of three biostimulant products (Nomoren (N), Twin Antistress (TW), x-Stress (XS) and control treatment (C: no biostimulants added)) on the nutritional value, chemical composition and bioactive properties of greenhouse tomato fruit grown under full (W+: 100% of field capacity) and deficit irrigation (W–: 70% of field capacity) conditions. Fat content was t...
Food industry by-products applied as pumpkin-based foodstuff preservatives
Leichtweis, Maria Gabriela; Molina, Adriana K.; Pereira, Carla; Chaski, Christina; Polyzos, Nikolaos; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R.Pumpkin is traditionally cultivated and consumed worldwide, being the fruit and its by-products recognized by their nutritional and health benefits. In the current pandemic scenario and towards a circular economy, the development of a healthy and green technological food product was proposed using pumpkin pulp enriched with bioactive compounds obtained from pumpkin by-products.
Chemical composition and bioactive properties of pumpkin seeds and seed cakes
Polyzos, Nikolaos; Fernandes, Ângela; Chaski, Christina; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R.; Barros, LillianPumpkin, (Cucurbita pepo L.) is one of the most important vegetables of the Cucurbitaceae family which is widely used for its edible fleshy fruit, especially fruit pulp. However, other fruit parts such as seeds are a good source of phytochemical and usually consumed in raw or processed form. ln the present work, the chemical composition and bioactive properties of pumpkin seeds and seed cakes were evaluated. Pl...
Food industry by-products applied as pumpkin-based foodstuff preservatives
Leichtweis, Maria Gabriela; Molina, Adriana K.; Pereira, Carla; Chaski, Christina; Polyzos, Nikolaos; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R.Pumpkin is traditionally cultivated and consumed worldwide, being the fruit and its by-products recognized by their nutritional and health benefits. In the current pandemic scenario and towards a circular economy, the development of a healthy and green technological food product was proposed using pumpkin pulp enriched with bioactive compounds obtained from pumpkin by-products. The seeds, rinds, and fibrous pla...