Effect of Water Stress and Storage Time on Anthocyanins and Other Phenolics of Different Genotypes of Fresh Sweet Basil

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• 作者：Mar铆a C. Luna ; Farzaneh Bekhradi ; Federico Ferreres ; Mar铆a J. Jord谩n ; Mojtaba Delshad ; Mar铆a I. Gil
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：October 28, 2015
• 年：2015
• 卷：63
• 期：42
• 页码：9223-9231
• 全文大小：338K
• ISSN：1520-5118

文摘

This study describes the effect of water stress and storage time on the content of anthocyanins and other phenolics in different genotypes of fresh sweet basil (Ocimum basilicum L.). Purple and green Iranian cultivars and a Genovese variety were exposed to a control (100% of the field capacity, FC) and to water stress of mild and severe deficit irrigation treatments (25 and 50 DI corresponding to 75 and 50% FC, respectively). The individual characterization by HPLC-DAD-ESI/MSⁿ and the MS fragmentation pathway of anthocyanins are described. A 50% increase in the anthocyanin content was observed in 50 DI after storage. Water stress markedly enhanced the content of phenolic acids after storage in the three genotypes. Water stress can be an efficient way to help the sustainability of water resources, enriching the content of phenolic compounds that may be beneficial to human health.