توصيفگر ها :
فراسودمند , آمينواسيد , بازدارنده تريپسين , آنتي اكسيدان , پس از برداشت , آنزيم بري , غني سازي زيستي
چكيده انگليسي :
Green bean (Phaseolus vulgaris L.) is a warm season, which is harvested for its green pods. Pods are a valuable source of dietary protein, carbohydrates, fiber, essential vitamins, and minerals for human health. In the present study, eight different snap bean varieties were evaluated for cultivation and nutritional value. Results illustrated three bush varieties of ‘Dragon’, ‘Burpees’, ‘Valentine’, and three pole varieties including ‘Kentucky’, ‘Ideal’, and Cherokee had the best morphological, vegetative, and yield characteristics. The aim of the second study was to evaluate the different pole and bush snap bean varieties under the different sources of zinc fertilizer Results indicated that regardless of zinc sources all examined snap bean varieties were rich in Ca, Mg, and K content also, foliar application with Lys-Zn-com fertilizer enhanced the DPPH content, total phenol, protein, starch, Ca, auxin and folate mostly in ‘Burpees’, ‘Dragon’ and ‘Valentine’ varieties. However, the amino acid profile increased more by ZnSO4 treatment. This paper presents real-time PCR as a sensitive technique for quantifying BBI gene expression, depending on the stability of the reference gene EF used for data normalization which indicated that Zn sources increased BBI expression. Moreover, the interaction effect of varieties with zinc sources represented the highest values of yield, antioxidant activity, nutrient elements, and folate content in ‘Burpees’ under Lys-Zn-com treatment. In addition, results showed that for Zn biofortification purpose ‘Sunray’ and ‘Kentucky’ were impressed more by Lys-Zn com and other varieties by ZnSO4 treatment. The results of the blanching experiment showed that the antioxidant activity, carotenoid content, total phenolic, and firmness diminished during the storage time although, these parameters retain higher in the first 30 days. Boiling water is recommended to retain carotenoid, antioxidant activity, and total phenol in ‘Burpees’, ‘Sunray’, and ‘Kentucky’ varieties. The ‘Burpees’ was able to retain more carotenoid, antioxidant activity, and total phenol during the storage time with blanching treatment specially B-water compare with its control and other evaluated varieties. In the freezing experiment, B-water was the better blanching treatment which was used for freezing test. freezing is recognized as one of the main processes employed for the long-term preservation and storage. Freezing results indicated that firmness and antioxidant activity were influenced more from freezing treatments and under -40 °C freezing condition firmness, carotenoid, and antioxidant activity of snap bean pod preserved better so that higher freezing rates and lower temperatures during storage and thawing are typically better for the maintenance of the overall quality of snap bean pods. Furthermore, both freezing and varieties are more effective on the consumer acceptance parameters like firmness compared with nutritional parameters like phenol and antioxidant.
