Virus-Infected Melon Plants Emit Volatiles that Induce Gene Deregulation in Neighboring Healthy Plants.

It is well described that viral infections stimulate the emission of plant volatiles able to recruit viral vectors thereby promoting virus spread. In contrast, much less is known on the effects that emitted volatiles may have on the metabolism of healthy neighboring plants, which are potential targets for new infections through vector transmission. Watermelon mosaic virus (WMV) (genus Potyvirus, family Potyviridae) is an aphid-transmitted virus endemic in cucurbit crops worldwide. We have compared gene expression profiles of WMV-infected melon plants with those of healthy or healthy-but-cohabited-with-infected plants. Pathogenesis-related (PR) and small heat shock protein encoding genes were deregulated in cohabited plants, and PR deregulation depended on the distance to the infected plant. The signaling was short distance in the experimental conditions used, and cohabiting had a moderate effect on the plant susceptibility to WMV. Static headspace experiments showed that benzaldehyde and γ-butyrolactone were significantly over-emitted by WMV-infected plants. Altogether, our data suggest that perception of a volatile signal encoded by WMV-infected tissues triggers a response to prepare healthy tissues or/and healthy neighboring plants for the incoming infections.

The tomato res mutant which accumulates JA in roots in non-stressed conditions restores cell structure alterations under salinity.

Jasmonic acid (JA) regulates a wide spectrum of plant biological processes, from plant development to stress defense responses. The role of JA in plant response to salt stress is scarcely known, and even less known is the specific response in root, the main plant organ responsible for ionic uptake and transport to the shoot. Here we report the characterization of the first tomato (Solanum lycopersicum) mutant, named res (restored cell structure by salinity), that accumulates JA in roots prior to exposure to stress. The res tomato mutant presented remarkable growth inhibition and displayed important morphological alterations and cellular disorganization in roots and leaves under control conditions, while these alterations disappeared when the res mutant plants were grown under salt stress. Reciprocal grafting between res and wild type (WT) (tomato cv. Moneymaker) indicated that the main organ responsible for the development of alterations was the root. The JA-signaling pathway is activated in res roots prior to stress, with transcripts levels being even higher in control condition than in salinity. Future studies on this mutant will provide significant advances in the knowledge of JA role in root in salt-stress tolerance response, as well as in the energy trade-off between plant growth and response to stress.

Intrinsic water use efficiency controls the adaptation to high salinity in a semi-arid adapted plant, henna (Lawsonia inermis L.).

Adaptation to salinity of a semi-arid inhabitant plant, henna, is studied. The salt tolerance mechanisms are evaluated in the belief that gas exchange (water vapor and CO2) should play a key role on its adaptation to salt stress because of the strong evaporation conditions and soil water deficit in its natural area of distribution. We grow henna plants hydroponically under controlled climate conditions and expose them to control (0mM NaCl), and two levels of salinity; medium (75mM NaCl) and high (150mM NaCl). Relative growth rate (RGR), biomass production, whole plant and leaf structure and ultrastructure adaptation, gas exchange, chlorophyll fluorescence, nutrients location in leaf tissue and its balance in the plant are studied. RGR and total biomass decreased as NaCl concentration increased in the nutrient solution. At 75mM NaCl root biomass was not affected by salinity and RGR reached similar values to control plants at the end of the experiment. At this salinity level henna plant responded to salinity decreasing shoot to root ratio, increasing leaf specific mass (LSM) and intrinsic water use efficiency (iWUE), and accumulating high concentrations of Na(+) and Cl(-) in leaves and root. At 150mM NaCl growth was severely reduced but plants reached the reproductive phase. At this salinity level, no further decrease in shoot to root ratio or increase in LSM was observed, but plants increased iWUE, maintaining water status and leaf and root Na(+) and Cl(-) concentrations were lower than expected. Moreover, plants at 150mM NaCl reallocated carbon to the root at the expense of the shoot. The effective PSII quantum yield [Y(II)] and the quantum yield of non-regulated energy dissipation [Y(NO)] were recovered over time of exposure to salinity. Overall, iWUE seems to be determinant in the adaptation of henna plant to high salinity level, when morphological adaptation fails.

Growing hardier crops for better health: Salinity tolerance and the nutritional value of broccoli.

To evaluate the variations in the nutritional components of a broccoli cultivar under saline stress, two different NaCl concentrations (40 and 80 mM) were assayed. Glucosinolates, phenolic compounds, and ascorbic and dehydroascorbic acids (vitamin C) were analyzed by HPLC, and mineral composition was determined by ICP spectrophotometry. Qualitative differences were observed for several bioactive compounds depending on the plant organ and the intensity of the salt stress. Glucosinolate content showed the most significant increase in the florets; phenolic compounds also increased in the florets, whereas no variation in the vitamin C content was observed as a result of the saline treatments. The mineral composition of the edible parts of the inflorescences remained within the range of the recommended values for human consumption. Overall, the nutritional quality of the edible florets of broccoli was improved under moderate saline stress.

Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli.

Numerous epidemiological studies indicate that Brassica vegetables in general and broccoli in particular protect humans against cancer; they are rich sources of glucosinolates and possess a high content on flavonoids, vitamins, and mineral nutrients. The contents of total intact glucosinolates, total phenolics, vitamin C, and minerals (potassium, sodium, calcium, magnesium, iron, manganese, zinc, and copper) in the edible portions of freshly harvested broccoli (florets), which was subjected to stir-frying treatments, were evaluated. In the present work, the stir-fry cooking experiments were carried out using different edible oils from plant origin (refined olive oil, extra virgin olive oil, sunflower oil, peanut oil, soyabean oil, and safflower oil) known and used worldwide. Results showed that during stir-frying, phenolics and vitamin C were more affected than glucosinolates and minerals. Stir-fry cooking with extra virgin olive, soybean, peanut, or safflower oil did not reduce the total glucosinolate content of the cooked broccoli compared with that of the uncooked sample. The vitamin C content of broccoli stir-fried with extra virgin olive or sunflower oil was similar to that of the uncooked sample, but greater than those samples stir-fried with other oils.

Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences.

Cooking as a domestic processing method has a great impact on food nutrients. Most Brassica (Brassicaceae, Cruciferae) vegetables are mainly consumed after being cooked, and cooking considerably affects their health-promoting compounds (specifically, glucosinolates, phenolic compunds, minerals, and vitamin C studied here). The microwave cooking process presents controversial results in the literature due to the different conditions that are employed (time, power, and added water). Therefore, the aim of this work was to study the influence of these conditions during microwave cooking on the human bioactive compounds of broccoli. The results show a general decrease in the levels of all the studied compounds except for mineral nutrients which were stable under all cooking conditions. Vitamin C showed the greatest losses mainly because of degradation and leaching, whereas losses for phenolic compounds and glucosinolates were mainly due to leaching into water. In general, the longest microwave cooking time and the higher volume of cooking water should be avoided to minimize losses of nutrients.