期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 21, 期 8, 页码 399-407出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2010.05.001
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Over the past decade, priming emerged as an important mechanism for the enhancement of a plant's capacity to produce various compounds with important roles in the resistance to biotic and/or abiotic stress. These include secondary metabolites which, in part, are known to have antioxidant activity and exert health-beneficial effects. Although it is known that fruits and vegetables are subject to several stresses during harvest or post-harvest treatment, little is known about whether priming can serve as a means to increase the content of antioxidants and other health-beneficial compounds in crop production. In this review, I discuss the potential of priming for use in improving food quality.
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