The potential of priming in food production

Çapanoğlu Güven E.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.21, sa.8, ss.399-407, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 21 Sayı: 8
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.tifs.2010.05.001
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.399-407
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

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.