Anja Vehar (Avtor), Nina Kacjan-Maršić (Avtor), Špela Železnikar (Avtor), Doris Potočnik (Avtor), Lidija Strojnik (Avtor), Maja Mikulič Petkovšek (Avtor), Nives Ogrinc (Avtor), Helena Šircelj (Avtor), Damijana Kastelec (Avtor), Ana Kovačič (Avtor), Marina Pintar (Avtor), David John Heath (Avtor), Ester Heath (Avtor)

Povzetek

The practical application of treated wastewater for irrigation depends not only on its safety but also on its potential impact on crop quality. This study investigated the effects of 14 contaminants of emerging concern (CECs) on the metabolic profile of tomatoes (Solanum lycopersicum L.) grown hydroponically. Results showed that compared to the controls, exposure to CECs significantly increased yield (48–154 %) but did not affect the content of sugars, organic acids, carotenoids and polyphenols. However, exposed tomatoes had significantly lower concentrations of specific amino acids, including valine, leucine, aspartic acid and methionine (7–14 %), while fatty acids remained unchanged. Additionally, CECs significantly altered the volatile organic compound profile of tomato fruit. Overall, these findings suggest that exposure to CECs can affect tomato quality. This study is particularly relevant in the context of using CEC-contaminated treated wastewater in hydroponic systems.

Ključne besede

hydroponics;tomato quality;amino acids;fatty acids;volatile organic compounds;

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.01 - Izvirni znanstveni članek
Organizacija: UL BF - Biotehniška fakulteta
UDK: 635
COBISS: 240589571 Povezava se bo odprla v novem oknu
ISSN: 1873-7072
Št. ogledov: 182
Št. prenosov: 39
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Slovenski jezik
Sekundarne ključne besede: hidroponika;paradižnik;Solanum lycopersicum L.;kvaliteta;aminokisline;maščobne kisline;hlapne organske spojine;
Vrsta dela (COBISS): Članek v reviji
Strani: 11 str.
Letnik: ǂVol. ǂ5
Zvezek: ǂissue ǂ491, [article no.] 145226
Čas izdaje: nov. 2025
DOI: doi.org/10.1016/j.foodchem.2025.145226
ID: 26705215