Galieni Angelica, Falcinelli Beatrice, Stagnari Fabio, Fanti Federico, Oliva Eleonora, Benincasa Paolo
Research Centre for Vegetable and Ornamental Crops, Council for Agricultural Research and Economics [CREA-OF], 63077 Monsampolo del Tronto, Italy.
Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06121 Perugia, Italy.
Foods. 2025 Jun 25;14(13):2242. doi: 10.3390/foods14132242.
This study investigated the phytochemical content of melon sprouts obtained from by-product seeds of fruit processing and the elicitation effect obtained by the application of salinity to the growing substrate. Seeds from two melon Cultivars (Thales and SV9424ML) were sprouted at 0, 12.5, 25, and 50 mM NaCl concentrations (Salt). Due to intra-lot seed variability in germination speed, sprouts were harvested at 1 and 2 weeks after sowing (WAS), included as an experimental factor (Harvest), collecting, at each harvest, only those that had reached the ready-to-eat stage. Seed germination, shoot and root lengths, fresh and dry weights, and their content in phenolic compounds were determined. Cultivar, Harvest, and Cultivar × Harvest interaction affected sprout phenolic compound content more than Salt. In general, Thales exhibited a significantly greater phenolic compound content (+67.9%, on average). Harvest influenced phytochemicals, with sprouts at 2WAS exhibiting lower flavonoid and hydroxybenzoic acid levels (-31.3% and -73.0%, respectively), yet higher hydroxycinnamic acid content (+298.6%). This was a consequence of variations in -coumaric and ferulic acids at 2WAS and in flavonoids at 1WAS. Moreover, Salt had an appreciable effect only on Thales, at moderate levels (25 mM NaCl). Our results suggest that the sprouting of by-product seeds of vegetables should be finely modulated based on the seed intra-lot variability in germination speed and on cultivar responsiveness to salinity for phytochemical elicitation.
本研究调查了从水果加工副产品种子中获得的甜瓜芽的植物化学成分，以及在生长基质中施加盐分所产生的诱导效应。将两个甜瓜品种（泰勒斯和SV9424ML）的种子在0、12.5、25和50 mM NaCl浓度（盐分）下进行发芽处理。由于批次内种子发芽速度存在差异，在播种后1周和2周（WAS）收获芽苗，将其作为一个实验因素（收获时间），每次收获时只收集那些已达到即食阶段的芽苗。测定了种子发芽率、芽苗和根的长度、鲜重和干重以及它们的酚类化合物含量。品种、收获时间以及品种×收获时间的交互作用对芽苗酚类化合物含量的影响大于盐分。总体而言，泰勒斯品种的酚类化合物含量显著更高（平均高出67.9%）。收获时间影响植物化学成分，2周龄的芽苗类黄酮和羟基苯甲酸水平较低（分别降低31.3%和73.0%），但羟基肉桂酸含量较高（增加298.6%）。这是2周龄时香豆酸和阿魏酸以及1周龄时类黄酮变化的结果。此外，盐分仅在中等水平（25 mM NaCl）时对泰勒斯品种有明显影响。我们的结果表明，蔬菜副产品种子的发芽应根据批次内种子发芽速度的差异以及品种对盐分诱导植物化学成分的响应进行精细调控。
