ISHS Acta Horticulturae 744: I International Symposium on Human Health Effects of Fruits and Vegetables
ENHANCEMENT OF FUNCTIONAL COMPOUNDS IN ALLIUM VEGETABLES WITH UV RADIATION |
| Authors: | H. Higashio, H. Hirokane, F. Sato, S. Tokuda, A. Uragami |
| Keywords: | UV, quercetin, reduced ascorbic acid, onion, welsh onion |
| Abstract:
Onions contain large quantities of quercetin, known to be active as an antioxidant. Also, welsh onion belong to the group of leafy vegetables, and the leaf sheaths contain large quantities of ascorbic acid. So, we tried to enhance the contents of these compounds in allium vegetables through postharvest management. We take an interest in the biological action of UV reviewed in various plant tissue and cells, especially the induction of oxidative stress defense systems in living body. From the information that UV could not penetrate deeply in the plant tissue, we used onion slices for this study. We showed that UV-A radiation increased the content of quercetin in bulbs, and reached its maximum during the end of dormancy at regrowth. In addition, UV radiation also caused an increase in the amount of ascorbic acid in the leaf sheath of welsh onion after the harvest. From these results, UV radiation was considered one possible means of postharvest managements to enhance the functional compounds in these vegetables. | |
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