[These are Peer-reviewed, Revised and Provisionally Accepted articles, but not yet assigned to an issue]
Bioactive compounds in tomato and their roles in disease prevention: A review
Kabita Kumari Shah 1, Bindu Modi 2, Bibek Lamsal 1, Jiban Shrestha 3, Surya Prasad Aryal 4
1 Institute of Agriculture and Animal Science, Gokuleshwor College, Tribhuvan University, Baitadi, NEPAL
2 Central Department of Chemistry, Tribhuvan University, Kathmandu, NEPAL
3 Nepal Agricultural Research Council, National Plant Breeding and Genetics Research Centre, Khumaltar, Lalitpur, NEPAL
4 University of Kentucky, Lexington, Kentucky, USA
Tomato (Lycopersicum esculentum) has long been valued not only for its culinary and organoleptic characteristic but also for its nutritional and health benefits. Tomato fruit has emerged from many notable medical research ventures as a source of antioxidant compounds, which are important for human metabolism in the world. Lycopene is one of the main naturally, and abundantly occurring antioxidants in tomato. As an antioxidant lycopene is responsible for lowering the risk of various chronic diseases such as cancer, cardiovascular diseases etc. Tomato fruit consumption can be associated with various beneficial effects on health. Tomato is an important source of bioactive compounds, having vitamin antioxidants and anticancer substances. A group of vitamins, carotenoids, phenolic compounds, antioxidant metabolites, and significant compounds (glutathione, carotenoids, tocopherols, ascorbic acid, tomatines, and polyphenols) are found in tomato. These compounds can provide effective protection by neutralizing free radicals and these unstable molecules associated with the growth of a range of degenerative diseases and conditions. This review article summarizes the pharmacological actions of bioactive compounds (carotenoids, lycopene, β –carotene, lutein, and vitamins) and their chemistry. This reviewed information will potentially be valuable source for people ranging from nutritionists and health workers to tomato growers.
Keywords: Antioxidant, Bioactive compounds, Carotenoids, Lycopene, Pharmacology, Tomato
Impacts of climate change on irrigation requirements and water productivity of citrus and olive crops in Egypt
Ibrahim Eldesouki Arafat, Mona Ezzat Mohamed Helal
Agriculture Research Center, Horticulture Research Institute, Giza, EGYPT
Climate change could affect the meteorological parameters and which directly lead to changes in irrigation requirements (IR) and water productivity (WP) of fruit crops. The objective of the current study was to investigate the impacts of potential climate change on irrigation requirements and water productivity of citrus and olive in four governorates of Egypt (El-Bihera, Al-Dakahlia, Matruh and North of Sinai) using a CROPWAT 8.0 model in conjunction with the climate change scenarios A1FI and B1.The irrigation requirements of two crops in all future periods (2020s, 2050s and 2100s) were increased as compared to current period (1990-2019). While, the water productivity values for citrus and olive crops in all future periods (2020s, 2050s and 2100s) were decreased as compared to current period 1990-2019. The IR for citrus and olive were increased by 21.80% and 27.51% respectively. The WP values for citrus and olive were decreased by 43.21% and 17.99%, respectively. The results of this study are helpful in formulating adaptation measures to address water stress and increase yield of citrus and olive crops under climate change scenarios in Egypt.
Keywords: climate change, CROPWAT, irrigation requirements, water productivity, citrus, olive.