Authors:
P. Singla Department of Biochemistry, Punjab Agricultural University, Ludhiana 141004, Punjab, India

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R. Sharda Department of Soil and Water Engineering, Punjab Agricultural University, Ludhiana 141004, Punjab, India

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S. Sharma Department of Biochemistry, Punjab Agricultural University, Ludhiana 141004, Punjab, India

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D. Gulati Department of Soil and Water Engineering, Punjab Agricultural University, Ludhiana 141004, Punjab, India

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K. Pandey Department of Soil and Water Engineering, Punjab Agricultural University, Ludhiana 141004, Punjab, India

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S. Navprem Department of Fruit Science, Punjab Agricultural University, Ludhiana 141004, Punjab, India

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P.K. Singh Center for Protected Cultivation Technology, ICAR-IARI, PUSA, New Delhi 110012, India

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A. Sharma Department of Fruit Science, Punjab Agricultural University, Ludhiana 141004, Punjab, India

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Abstract

In the modern era, nutraceutical properties of horticultural crops are indispensable to determine their adaptability to different agro-ecological regions. The present study exploits the potential of mulches (P: plastic mulch; S: straw mulch; N: No mulch) in relation to drip irrigation (I1: 100%, I2: 80%, I3: 60% of crop evapotranspiration (Etc)), and fertigation (F1: 100%, F2: 80%, F3: 60% of recommended dose of fertilizer (RDF): 125 kg N, 62.5 Kg P2O5, 62.5 kg K2O per ha) on Pak choi at three maturity stages in the North West region of India. Plant fresh weight was the highest at 55 days after transplanting (DAT); however, maximum soil plant analysis development (SPAD) values were registered at 45 DAT. Antioxidant activity, FRAP, DPPH, phenols, flavanols, total sugars, ascorbic acid, free amino acids, and irrigation water use efficiency were observed significantly higher in plants grown on plastic mulch at different levels of irrigation and fertigation. It is envisioned that Pak choi plants had the highest nutritional value at 45 DAT from plots mulched with silver-black, irrigated at 80% Etc, and fertigated at 100% RDF. The nutrient enriched plants are used for green salad and as ingredients for the preparation of many recipes in the semi-arid and sub-tropic areas of India.

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  • Bian, Z.H., Yang, Q.C., and Liu, W.K. (2015). Effects of light quality on the accumulation of phytochemicals in vegetables produced in controlled environments: a review. Journal of the Science of Food and Agriculture, 95(5): 869877.

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  • da Silva, G.H. (2020). Biodegradable mulch of recycled paper reduces water consumption and crop coefficient of Pak choi. Scientia Horticulturae, 267: 109315.

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  • Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., and Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28(3): 350356.

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  • Gräf, M., Stangl, R., Hood-Nowotny, R., and Kodym, A. (2020). Urban farming in indoor settings: nitrate limits compliance check of leafy green vegetables under LED lighting. European Journal of Horticultural Science, 85(5): 321328.

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  • Haoru, L., Xurong, M., Jiandong, W., Feng, H., Weiping, H., and Baoguo, L. (2021). Drip fertigation significantly increased crop yield, water productivity and nitrogen use efficiency with respect to traditional irrigation and fertilization practices: a meta-analysis in China. Agricultural Water Management, 244: 106534.

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  • Huang, J., Xu, Y.L., Duan, F.M., Du, X., Yang, Q.C., and Zheng, Y.J. (2021). Improvement of the growth and nutritional quality of two-leaf color Pak Choi by supplemental alternating red and blue light. HortScience, 56(2): 118125.

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  • Kaur, C., Sharma, S., and Singh, N. (2018). Phenolics and enzymes of phenol metabolism in ‘Seedless’ and ‘Calcuttia’ cultivars of litchi grown in North India. Acta Alimentaria, 47(4): 453461.

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  • Kumar, S., Yadav, S.K., Chauhan, J.S., Singh, A.K., Khan, N.A., and Kumar, P.R. (2004). Total glucosinolate estimation by complex formation between glucosinolates and tetrachloropalladate (II) using ELISA reader. Journal of Food Science and Technology, 41(1): 6365.

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  • Pachore, R.A., Bhukele, S.A., Deshpande, S.S., and Jadhav, S.P. (2019). Effect of different mulching and irrigation scheduling on agronomical parameters of bokchoy. International Journal of Agricultural Engineering, 12(1): 6372.

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  • Package of practices of crops of Punjab, Kharif, 2020 (2021). PAU Ludhiana. pp. 2930.

  • Pandiyan, R., Sathiyamurthy, V.A., Pugalenthi, L., and Nagarajan, R. (2018). Effect of fertigation on growth, yield and quality of tomato (Lycopersicon esculentum Mill. var. COTH2). International Journal of Trend in Research and Development, 2(4): 19811987.

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  • Riga, P., Benedicto, L., Gil-Izquierdo, A., Collado-Gonzalez, J., Ferreres, F., and Medina, S. (2019). Diffuse light affects the contents of vitamin C, phenolic compounds, and free amino acids in lettuce plants. Food Chemistry, 272: 227234.

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  • Singh, P.K., Lal, S.K., and Yadav, P.K. (2019a). Preliminary studies on effect of planting geometry on seed yield and seed quality of Pak Choi (Brassica rapa L. subsp. chinensis L.). Seed Research, 47(2): 188192.

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  • Singh, S., Singh, N.P., Sharda, R., and Sangwan, A.K. (2019b). Response of irrigation, fertigation, and mulching on plant growth and fruit yield of strawberry. Indian Journal of Horticulture, 76(2): 233240.

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  • Singh, S., Singh, N.P., Sharda, R., and Sangwan, A.K. (2020). Effect of drip irrigation, fertigation and mulching on fruit quality of strawberry (Fragaria × ananassa). Indian Journal of Agricultural Sciences, 90(3): 541545.

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  • Stephen, R.L.H., and Gobilik, J. (2022). Overview on leafy (Pak Choy) vegetable industry and vertical soilless culture application for Pak Choy production in Malaysia. Transactions on Science and Technology, 9(4): 204222.

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  • Wu, X., Huang, H., Childs, H., Wu, Y., Yu, L., and Pehrsson, P.R. (2021). Glucosinolates in Brassica vegetables: characterization and factors that influence distribution, content, and intake. Annual Review of Food Science and Technology, 12: 485511.

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  • Wu, Y., Si, W., Yan, S., Wu, L., Zhao, W., Zhang, J., Zhang, F., and Fan, J. (2023). Water consumption, soil nitrate-nitrogen residue and fruit yield of drip-irrigated greenhouse tomato under various irrigation levels and fertilization practices. Agricultural Water Management, 277: 108092.

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  • Xie, Y., Wang, S., Luo, C., Sun, M., Wang, Y., Yang, J., and Wang, Q. (2020). Using plastic mulching improves greenhouse-grown Pakchoi (Brassica rapa subsp. chinensis) growth and water use efficiency under irrigation scheduling based on soil water content. Agronomy, 10(9): 1257.

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  • Xiong, D., Chen, J., Yu, T., Gao, W., Ling, X., Li, Y., Peng, S., and Huang, J. (2015). SPAD-based leaf nitrogen estimation is impacted by environmental factors and crop leaf characteristics. Scientific Reports, 5: 13389.

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  • Zheng, Y.-J., Zhang, Y.-T., Liu, H.-C., Li, Y.-M., Liu, Y.-L., Hao, Y.-W., and Lei B.-F. (2018). Supplemental blue light increases growth and quality of greenhouse Pak choi depending on cultivar and supplemental light intensity. Journal of Integrative Agriculture, 17(10): 22452256.

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  • Zhu, B., Yang, J., and Zhu, Z. (2013). Variation in glucosinolates in Pak choi cultivars and various organs at different stages of vegetative growth during the harvest period. Journal of Zheijang University SCIENCE B, 14(4): 309317.

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2022  
Web of Science  
Total Cites
WoS
892
Journal Impact Factor 1.1
Rank by Impact Factor

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Impact Factor
without
Journal Self Cites
1.1
5 Year
Impact Factor
1
Journal Citation Indicator 0.22
Rank by Journal Citation Indicator

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Scimago  
Scimago
H-index
32
Scimago
Journal Rank
0.231
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1.7
Scopus
CIte Score Rank
Food Science 225/359 (37th PCTL)
Scopus
SNIP
0.408

2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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