STIMULATION GROWTH, YIELD, AND ACCUMILATION OF ANTIOXIDANT COMPOUNDS OF ONION HYBRIDS BY COLORED SHADES OF POLY ETHYLENE COVERS

STIMULATION GROWTH, YIELD, AND ACCUMILATION OF ANTIOXIDANT COMPOUNDS OF ONION HYBRIDS BY COLORED SHADES OF POLY ETHYLENE COVERS

This research was conducted at vegetable field of the Department of Horticulture and Landscape Gardening –College of Agricultural Engineering Sciences - University of Baghdad. The experiment was conducted using Randomized Complete Block Design within split plot arrangement with three replicates. The...

Full description

Bibliographic Details
Main Author:	A. M. H. H. Al-Khafaji
Format:	Article
Language:	English
Published:	Baghdad University 2019-12-01
Series:	The Iraqi Journal of Agricultural science
Subjects:	wave length, quercetin, anthocyanin, pungency, light intensity
Online Access:	http://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/847

Similar Items

Status and trends of nutraceuticals from onion and onion by-products: A critical review
by: Muhammad Sajid Arshad, et al.
Published: (2017-01-01)

SELENIUM TREATMENT UNDER FIELD CONDITIONS AFFECTS MINERAL NUTRITION, YIELD AND ANTIOXIDANT PROPERTIES OF BULB ONION (Allium cepa L.)
by: Priit Põldma, et al.
Published: (2013-12-01)

Impact of Nitrogen Fertilizer Rate and Timing on Short-day Onion Production
by: Hanna Ibiapina de Jesus, et al.
Published: (2023-12-01)

Características qualitativas de genótipos de cebola Qualitative characteristics of onion genotypes
by: Leilson Costa Grangeiro, et al.
Published: (2008-08-01)

Colored Shading Nets Differentially Affect the Phytochemical Profile, Antioxidant Capacity, and Fruit Quality of Piquin Peppers (<i>Capsicum annuum</i> L. var. <i>glabriusculum</i>)
by: Yamir Jiménez-Viveros, et al.
Published: (2023-11-01)

Exogenous Growth Regulators and Water Stress Enhance Long-Term Storage Quality Characteristics of Onion
by: Goraksha C. Wakchaure, et al.
Published: (2023-01-01)

Phytochemical profile of onion (Allium cepa) var. aggregatum: Comparative study of TNAU varieties with a local indigenous
by: S GEETHANJALI, et al.
Published: (2024-03-01)

Selection of Habanero Pepper F1 Hybrids (<i>Capsicum chinense</i> Jacq.) at the Yucatan Peninsula, Mexico with a High Potential for Different Markets
by: Liliana S. Muñoz-Ramírez, et al.
Published: (2020-10-01)

Research Progress on the Pungency of Capsaicinoids
by: FAN Zhiyi, WANG Qiaojun, DENG Weiqin, YANG Lixue, LI Long, WANG Zeliang, CHEN Gong, ZHANG Qisheng
Published: (2023-04-01)

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation
by: Isabella Endrizzi, et al.
Published: (2021-12-01)

Pungency related gene network in Allium sativum L., response to sulfur treatments
by: Ali Ammarellou
Published: (2024-03-01)

Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
by: Ilija Djekic, et al.
Published: (2021-11-01)

Unlocking the Power of Onion Peel Extracts: Antimicrobial and Anti-Inflammatory Effects Improve Wound Healing through Repressing Notch-1/NLRP3/Caspase-1 Signaling
by: Rafik Mounir, et al.
Published: (2023-09-01)

NuMex NoBasco: A No-heat Tabasco-type Chile Pepper
by: Paul W. Bosland, et al.
Published: (2020-03-01)

Characteristics of garlic of the Czech origin
by: A. Grégrová, et al.
Published: (2013-12-01)

Lettuce Biomass Accumulation and Phytonutrient Concentrations Are Influenced by Genotype, N Application Rate and Location
by: T. Casey Barickman, et al.
Published: (2018-06-01)

A Novel Quantitative Prediction Approach for Pungency Level of Chinese Liquor (Baijiu) Based on Infrared Thermal Imager
by: Yingxia He, et al.
Published: (2021-05-01)

Correlations between Capsaicin, Dihydrocapsaicin and Phenolic Content in Habanero Chillies
by: Joel B. Johnson, et al.
Published: (2021-10-01)

Assessment of chilli varieties in Salem district for higher productivity
by: P S Kavitha, et al.
Published: (2018-06-01)

Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature
by: Alberto González-Zamora, et al.
Published: (2013-10-01)

Does Flavonoid Consumption Improve Exercise Performance? Is It Related to Changes in the Immune System and Inflammatory Biomarkers? A Systematic Review of Clinical Studies since 2005
by: Patricia Ruiz-Iglesias, et al.
Published: (2021-03-01)

Antibacterial Films Based on Polylactide with the Addition of Quercetin and Poly(Ethylene Glycol)
by: Ewa Olewnik-Kruszkowska, et al.
Published: (2021-03-01)

Antifungal Potential of Capsaicinoids and Capsinoids from the <i>Capsicum</i> Genus for the Safeguarding of Agrifood Production: Advantages and Limitations for Environmental Health
by: Jéssica Costa, et al.
Published: (2022-11-01)

The Effect of Pungent and Tingling Compounds from Piper nigrum L. on Background K+ Currents
by: Leopoldo R. Beltrán, et al.
Published: (2017-06-01)

Extraction of sweet and hot pepper and paprika oleoresin I. Overview, composition, process, innovations, and applications
by: J. Pablo Fernández-Trujillo
Published: (2007-09-01)

Genotypic Variation of Purple Rice in Response to Shading in Yield, Anthocyanin Content, and Gene Expression
by: Nantapat Danpreedanan, et al.
Published: (2023-07-01)

Phytochemical and Agronomic Characterization of High-Flavonoid Lettuce Lines Grown under Field Conditions
by: Eunjin Cho, et al.
Published: (2023-10-01)

A Luminescence-Based Human TRPV1 Assay System for Quantifying Pungency in Spicy Foods
by: Minami Matsuyama, et al.
Published: (2021-01-01)

MYB24 Negatively Regulates the Biosynthesis of Lignin and Capsaicin by Affecting the Expression of Key Genes in the Phenylpropanoid Metabolism Pathway in <i>Capsicum chinense</i>
by: Shuang Yu, et al.
Published: (2023-03-01)

A regression analysis method for the prediction of olive oil sensory attributes
by: Klimentia Kottaridi, et al.
Published: (2023-06-01)

GENETIC VARIABILITY OF Pun1 GENE (CAPSAICIN SYNTHASE) IN PUNGENT CULTIVARS OF Capsicum annuum OF NORTHERN MEXICO.
by: Alberto González-Zamora, et al.
Published: (2020-03-01)

The pungent substances piperine, capsaicin, 6-gingerol and polygodial inhibit the human two-pore domain potassium channels TASK-1, TASK-3 and TRESK
by: Leopoldo Raul Beltran, et al.
Published: (2013-11-01)

Integrative Analysis of the Metabolome and Transcriptome of a Cultivated Pepper and Its Wild Progenitor Chiltepin (Capsicum annuum L. var. glabriusculum) Revealed the Loss of Pungency During Capsicum Domestication
by: Bipei Zhang, et al.
Published: (2022-01-01)

Effect of boiling on yellow onion quercetin (glucosides
by: K. Nemeth, et al.
Published: (2004-12-01)

Recent Advances in Onion Genetic Improvement
by: Christopher S. Cramer, et al.
Published: (2021-03-01)

Extensive transcriptome changes underlying the flower color intensity variation in Paeonia ostii
by: Lexuan eGao, et al.
Published: (2016-01-01)

Valorization of surplus onion for the development and characterization of antioxidant-rich gummies
by: Krishnan Abinaya, et al.
Published: (2023-12-01)

The "Breme" red onion: effects of home-storage methods on quercetin and quercetin-glycoside contents
by: Elena DOZIO, et al.
Published: (2015-10-01)

An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods
by: De-Jian Li, et al.
Published: (2020-01-01)

BIOACTIVE COMPOUNDS FROM PURPLE ROSELLE CALYX (HIBISCUS SABDARIFFA L.) EXTRACT USING MULTISTAGE COUNTERCURRENT METHOD
by: Meilya Suzan Triyastuti, et al.
Published: (2022-01-01)