Abstract:The present study was carried out to investigate the yield, quality, and metabolomic responses of four different vegetable crops to treatments with pure juglone standard and walnut (Juglans regia L.) leaf extract at soil concentrations found in walnut orchards. A total of 60 phenolic compounds were identified and quantified, some for the first time in these crop vegetables. Beta vulgaris L. and Lactuca sativa L. were less susceptible to juglone. For crop quality, B. vulgaris showed the least effects of the different treatments. Both Brassica rapa L. var. japonica and Valerianella locusta Laterr. showed lower yields, even at the lower juglone concentration, and reduced quality, so their cultivation in juglone-containing soils should be avoided. This study also investigated leaf quality at different ages and the quality and yield of these crop vegetables grown under the influence of allelochemicals, to determine the influence of allelochemicals on metabolomics and, thus, on the uptake of phenolic compounds considered to be beneficial to human health.Keywords: allopathy; Beta vulgaris L.; Brassica rapa L. var. japonica; Lactuca sativa L.; phenolic compounds; Valerianella locusta Laterr.
sativa verte salad au 12
Papayas became a part of Filipino cuisine after being introduced to the islands via the Manila galleons.[38][39] Unripe or nearly ripe papayas (with orange flesh but still hard and green) are julienned and are commonly pickled into atchara, which is ubiquitous as a side dish to salty dishes.[40] Nearly ripe papayas can also be eaten fresh as ensaladang papaya (papaya salad) or cubed and eaten dipped in vinegar or salt. Green papaya is also a common ingredient or filling in various savory dishes such as okoy, tinola, ginataan, lumpia, and empanada, especially in the cuisines of northern Luzon.[41][42][43]
In Indonesian cuisine, the unripe green fruits and young leaves are boiled for use as part of lalab salad, while the flower buds are sautéed and stir-fried with chilies and green tomatoes as Minahasan papaya flower vegetable dish.
In Lao and Thai cuisine, unripe green papayas are used to make a type of spicy salad known in Laos as tam maak hoong and in Thailand as som tam. It is also used in Thai curries, such as kaeng som.
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