Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida 32611, USA.
J Agric Food Chem. 2010 May 26;58(10):6503-9. doi: 10.1021/jf1006962.
Antioxidants and phytochemicals in vegetables are known to provide health benefits. Strategies that enhance these properties are expected to increase the nutritional values of vegetables. The objective of this research is to assess the effects of exogenous abscisic acid (ABA) on yield, antioxidant capacities, and phytochemical content of lettuces grown in a greenhouse. Red loose leaf lettuce (cv. Galactic) and green loose leaf lettuce (cv. Simpson Elite) were cultivated using a randomized complete block design. Three concentrations of ABA in water [0 (control), 150, 300 ppm] were sprayed on the 30th and 39th days after sowing, and lettuces were harvested on the 46th day. Exogenous ABA significantly decreased yield of green and red lettuces. Total phenolic and total anthocyanin contents in red lettuce treated with ABA were significantly higher than in controls, whereas no significant differences were observed in green lettuce. ABA significantly induced the accumulation of chlorophyll b and total carotenoids in lettuces. The phenolic compounds identified and quantified in red and green lettuces included caffeoyltartaric acid, 5-O-caffeoylquinic acid, dicaffeoyltartaric acid, 3,5-dicaffeoylquinic acid, and quercetin 3-(6''-malonyl)-glucoside. Additionally, cyanidin 3-glucoside, cyanidin 3-(3''-malonoyl)-glucoside, and cyanidin 3-(6''-malonoyl)-glucoside in red lettuces were quantified. No significant effects of ABA on these individual phytochemicals were observed in green lettuces, whereas ABA significantly elevated the content of individual phytochemicals in red lettuces except for 5-O-caffeoylquinic acid. Differences among red lettuces with or without exogenous ABA were visualized on the score plots of principal component analyses. Loading plot indicated that multiple phenolic compounds contributed to the observed differences in red lettuces.
蔬菜中的抗氧化剂和植物化学物质已知对健康有益。增强这些特性的策略有望提高蔬菜的营养价值。本研究的目的是评估外源脱落酸 (ABA) 对温室生菜产量、抗氧化能力和植物化学物质含量的影响。采用随机完全区组设计种植红色散叶生菜（cv. Galactic）和绿色散叶生菜（cv. Simpson Elite）。在播种后第 30 天和第 39 天，用 3 种浓度的 ABA 水溶液（0（对照）、150 和 300 ppm）喷洒叶面，第 46 天收获生菜。外源 ABA 显著降低了绿色和红色生菜的产量。用 ABA 处理的红色生菜的总酚和总花青素含量显著高于对照，而绿色生菜则没有观察到显著差异。ABA 显著诱导生菜中叶绿素 b 和总类胡萝卜素的积累。在红色和绿色生菜中鉴定和定量的酚类化合物包括咖啡酰酒石酸、5-O-咖啡酰奎宁酸、二咖啡酰酒石酸、3,5-二咖啡酰奎宁酸和槲皮素 3-(6''- 丙二酰基）-葡萄糖苷。此外，还定量了红色生菜中的矢车菊素 3-葡萄糖苷、矢车菊素 3-(3''- 丙二酰基）-葡萄糖苷和矢车菊素 3-(6''- 丙二酰基）-葡萄糖苷。ABA 对绿色生菜中这些单个植物化学物质没有显著影响，而 ABA 除了 5-O-咖啡酰奎宁酸外，显著提高了红色生菜中单个植物化学物质的含量。主成分分析得分图显示了外源 ABA 对红色生菜的影响。加载图表明，多种酚类化合物导致了红色生菜观察到的差异。
