Instituto de Biología Molecular y Celular (IBMC) and Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández (UMH), 03202 Elche, Spain.
Instituto de Biología Molecular y Celular (IBMC) and Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche (IDiBE), Universidad Miguel Hernández (UMH), 03202 Elche, Spain.
Food Chem. 2020 Apr 25;310:125818. doi: 10.1016/j.foodchem.2019.125818. Epub 2019 Nov 7.
Research on plant biostimulants is of interest in their potential benefits for agriculture production and environmental sustainability. These naturally occurring products induce beneficial consequences in plant metabolism and productivity. In most cases their modes of action, and consequences for the whole plant as well as parts, such as the fruit, are well characterized, but the precise mechanisms of action require further attention. This study examined the effects of the commercial biostimulant, Actium®, on Capsicum annuum L. cv Palermo leaves and fruits. The influence of time (characterized by ripening), after 14 and 28 days of treatment, treatment regimen, and their combined impact on the metabolome were studied using HPLC-ESI-QTOF-MS analysis of polar and apolar compounds. The results showed that flavonoids and capsianosides decreased with ripening in leaves, but organic acids, monosaccharides, and carotenoids increased in fruits. The treatment of Capsicum fruits with Actium® increased phenylalanine and total monosaccharides (glucose and fructose) compared to controls, suggesting a further stage in ripening. An increase in carotenoids concomitant with an increase of some digalactosyl diacylglycerols, which are part of the chromoplasts lipid machinery of enzymes involved in the synthesis of carotenoids, was also observed. Our findings suggest that this biostimulant may increase some metabolites related to pepper fruit maturity and coloration in pepper crops.
植物生物刺激素的研究因其对农业生产和环境可持续性的潜在益处而受到关注。这些天然存在的产品会诱导植物代谢和生产力产生有益的变化。在大多数情况下，它们的作用模式以及对整株植物及其部分（如果实）的影响都得到了很好的描述，但确切的作用机制仍需要进一步关注。本研究考察了商业生物刺激素 Actium®对 Palermo 型辣椒叶片和果实的影响。使用 HPLC-ESI-QTOF-MS 分析极性和非极性化合物，研究了时间（以成熟为特征）、处理后 14 天和 28 天、处理方案以及它们对代谢组的综合影响。结果表明，叶片中的类黄酮和 capsianosides 随着成熟而减少，但果实中的有机酸、单糖和类胡萝卜素增加。与对照相比，Actium®处理辣椒果实会增加苯丙氨酸和总单糖（葡萄糖和果糖），表明成熟度进一步提高。同时还观察到类胡萝卜素的增加伴随着某些二半乳糖基二酰基甘油的增加，这些二半乳糖基二酰基甘油是参与类胡萝卜素合成的质体脂酶的一部分。我们的研究结果表明，这种生物刺激素可能会增加一些与辣椒果实成熟和着色相关的代谢物。
