The potential of priming in food production


Çapanoğlu Güven E.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.21, no.8, pp.399-407, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 21 Issue: 8
  • Publication Date: 2010
  • Doi Number: 10.1016/j.tifs.2010.05.001
  • Title of Journal : TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Page Numbers: pp.399-407

Abstract

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.