Solution for cultivation of strawberry and tomato varieties with …
The incidence of food allergies has increased in current a long time: It influences a few to four percent of the adult population and 5 p.c of children. Tomatoes (Solanum lycopersicum) and strawberries (Fragaria x ananassa) can result in allergic reactions thanks to the existence of a variety of allergenic proteins. Of individual be aware are proteins that resemble the most important allergen in birch pollen and owing to this similarity can direct to birch pollen-involved food items allergy. About 1.5 per cent of the population in Northern Europe and up to 16 % in Italy are impacted by tomato allergy symptoms. And close to 30 p.c of those people who are allergic to birch pollen also report allergenic reactions to strawberry fruits.
Signs or symptoms of an immunological response to strawberries or tomatoes can affect the skin (urticaria or dermatitis), irritate mucous membranes and trigger a runny nose, and can also direct to belly agony. Foods allergy sufferers produce signs immediately after taking in fresh fruit or veggies, although processed goods are often tolerated.
Past experiments have located that there are numerous proteins in both strawberries and tomatoes, which can result in allergic reactions. The goal of the two not too long ago released research was to quantify an vital allergenic protein in the many strawberry and tomato types. In purchase to review a wide spectrum, types ended up selected in equally situations, which differed in dimension, condition, and coloration. On top of that, the affect of natural and organic and standard cultivation circumstances as effectively as numerous processing methods ranging from sun-drying and oven-drying to freeze-drying of the fruits, have been investigated. It was assumed that the concentration of the allergenic protein may differ with the colour of the ripe fruit, the state of development, and the processing method.
The specific assortment tends to make all the difference
Twenty-3 unique-colored tomato varieties and 20 strawberry varieties of diverse dimensions and shapes were examined to analyze the genetic aspect for the expression of the allergenic protein in the fruits.
The focus of the allergen in each sorts of fruit assorted enormously involving varieties. In addition, the heat sensitivity of the proteins could be verified: If the fruits were uncovered to heat during the drying process, their allergy opportunity was decrease. Having said that, the impact of cultivation ailments (standard and ecological) on the allergy written content was small.
Therefore, the proteins investigated in the scientific tests (Sola l 4.02 in tomatoes and Fra a 1 protein in strawberries) may well in long term provide as markers for the cultivation of hypoallergenic tomato and strawberry versions.