Spinach is characterized by having a high water content and different vitamins and minerals. However, this vegetable could have high oxalate and nitrate concentrations and can affect human health if consumed.The aim of this study was to evaluate the nitrogen fertilization effect on the yield, nitrate and oxalic acid content of spinach produced in an autumn-winter cycle under different growing systems. Spinach was grown in soil in a greenhouse and in an open field at the experimental field of the Faculty of Agronomy of the University of Buenos Aires. Soil treatments were 0.50 and 100 kg N.ha-1. Another culture was in substrate (perlite) where nitrogen supply restriction was applied 15 days before harvest. Color, leaf area, harvest index, yield, nitrate and oxalic acid levels were determined for each crop at harvest. Leaves were selected and 60 g were packaged in 31 micron polyolefin bags. Bags were stored in a refrigerated chamber at 5 ºC for 9 days. The nitrate and oxalic acid content of spinachwas also determined at the end of the storage period. Yield and leaf area were higher with 100 kg N.ha-1 without differences between greenhouse and open field. Oxalate content was higher in spinach from the open field, showing the highest value in the case of 100 kg N added, without changes at the end of postharvest period. The maximum nitrate content was 2.7 in greenhouse with 100 kg N.ha-1. The nitrogen restriction reduced the commercial yield, oxalic acid and nitrate content at harvest in perlite. The difference was maintained postharvest, except for the nitrate content.

Garlic is a species with nutraceutical properties that is cultivated in Córdoba as a component of the diversity planned by producers in their agrosystems. It is especially important as a component of orchards and family farms, since it is incorporated into the family diet, due to its beneficial effect on human health, and as raw material for bioinputs used to manage potential pests. Society increasingly demands food produced in a more respectful way with the environment. The potential yield of garlic in the province is achieved with nitrogen fertilization with chemical synthesis products. Therefore, the objective of this work is to evaluate the effect of two bio-inputs (bokashi and supermagro) on garlic yield, as a contribution to the transition of the agroecosystems that produce it. The trial was carried out in the Campo Escuela of the Faculty of Agricultural Sciences - National University of Córdoba. In March 2021, three garlic cultivars (Alpa Suquía; Pampeano and Serrano) produced the previous year were implanted in the institution's Germplasm Bank, which were biofertilized, leaving an unfertilized control. In two of the three cultivars used, Serrano and Pampeano, bokashi and supermagro generated higher potential crop yield. The bulbs harvested in the biofertilization treatments showed higher weight in the Serrano and Pampeano cultivars; and a greater proportion of bulbs of caliber 4 and 5. It is necessary to continue analyzing this type of management over time to corroborate other effects that result in the best use of the resources of the productive system.

In some types of garlic (Allium sativum), and specifically for the Argentine classification, those that correspond to ecophysiological groups II (pink garlic), IIIa (purple garlic) and IV (red and brown garlic), the presence of an intense coloring, red or purple, in the bulb cataphylls and clove protection leaves, is a highly appreciated quality factor in some markets. This coloring is due to the accumulation of anthocyanins in these tissues. Several factors seem to condition the biosynthesis and accumulation of anthocyanins in garlic bulbs, including the genotype, biotic- (e.g., attacks by phytopathogens and insects) and abiotic stress (e.g., low temperatures), agricultural practices (e.g., soil fertilization, date of planting, refrigeration of the bulbs prior to planting, and post-harvest storage conditions), as well as climatic and edaphic characteristics (e.g., pH and soil texture). Bibliography on this subject is not abundant, it is mainly published in local journals, and it is not easily accessible. The aim of this review was to compile and critically discuss the available information on the various factors affecting anthocyanin pigmentation in garlic. This information may be of interest to breeders and producers seeking to obtain garlics with intense coloring, to satisfy some markets and consumer preferences.

Among the more than 500 known species of Passiflora, 19 of them are native to Argentina. In the framework of a breeding program to obtain ornamental varieties from native species, the objective of this work was to know the anatomical and colorimetric components that determine flower color in Passiflora species and their hybrids. For this, anatomical studies of the cellular components of the epidermis of the petals were carried out and the colorimetric values ​​on the CIEL*a*b* scale were analyzed in 4 species (P. alata, P. cincinnata, P. amethystina and P. caerulea) and 6 hybrids of crosses with P. alata. All the plants presented intracellular structures with irregular spindle-shaped to granular morphology, identified as anthocyanic vacuolar inclusions (AVIs). AVIs were also found as colored solid bodies in spherical, rod and irregularly folded shapes in the epidermal cells of the petals of P. alata and with spherical to elongated morphologies in P. cincinnata and in the P. alata x P. cincinnata hybrid. These structures were found in cells with accumulation of pigment in the vacuole. No correlation was found between the presence of solid AVIs and the colorimetric parameters. The presence of solid AVIs only in the hybrid among the species with this character, suggests that inheritance would be quantitative, expressed as a threshold characteristic.

Red beet plants (Beta vulgaris L.) are widely cultivated for the consumption of their roots, generating considerable amounts of byproducts. In particular, beet leaves represent about 50% of the whole plant’s weight and are usually discarded by the producer or the consumer. This practice reduces significantly the efficiency of the production process and constitutes not only an economic issue but also a serious environmental problem. However, beet leaves represent a valuable and inexpensive source of nutrients, minerals, fiber, and bioactive compounds. Traditional revalorization techniques do not allow to completely exploit the high biological potential of this byproduct. The present work aims to review the literature concerning some of the latest and most innovative beet leaves’ revalorization strategies for human consumption. This includes, i) the development of minimally processed foods preserved by non-heat treatments, ii) the inclusion of beet leaves as ingredients in the formulation of vegetable smoothies, iii) the development of extracts rich in bioactive compounds with antimicrobial capacity, and iv) the development of fortified vegetable smoothies. These strategies consider the demands of different stakeholders (consumers, producers, and environmental entities) towards nutritive and natural foods produced under more efficient, profitable, and environmental-friendly processes.

The greater awareness of healthy eating has improved the rate of consumption of fresh vegetables, which has resulted in increased worldwide demand. The horticultural sector represents an important segment of intensive production that can respond to this rise in demand; furthermore, in developing countries such as Argentina, this sector is committed to meeting the challenge of promoting the optimization of fruit and vegetable consumption, not only in quantity and diversity, but also in quality. Most of the vegetable production is marketed as commodities (in bulk) and a proportion is destined for canned, dehydrated and frozen products, whereas the production of fresh and ready-to-eat products is still an incipient sector in our country. This sector has great potential in the agro-industrial sector, especially for regional economies, given that the products are of added value; the sector also provides a service to the current consumer, who has less time for meal preparation and who increasingly demands higher quality food. This concept implies an important dynamic between the physicochemical properties of the product and consumer perception upon purchase. As a consequence, and with the aim of obtaining a deeper general vision on the most relevant aspects of minimally processed products (IV gama), a scientific literature review of the subject area was carried out, involving trends in productive, technological, quality and safety aspects of these products, whose demand has been increasing worldwide, particularly in western countries.