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Commercial Cultivation of Edible Halophytes: The Issue of Oxalates and Potential Mitigation Options604.12 kB
Published (Version of record)CC BY V4.0, Open Access
Published (Version of record)CC BY V4.0, Open
Journal article
Commercial Cultivation of Edible Halophytes: The Issue of Oxalates and Potential Mitigation Options
Agronomy (Basel), Vol.14(2), 242
24/01/2024
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Source: InCites
Abstract
Saline agriculture, including the commercial cultivation of edible halophytes, is expanding rapidly to address the increase in salinised soil due to natural and man-made causes, the decline in availability of fresh water, the increased use of poor-quality water, and increasing food insecurity. Halophytes, as food crops, offer an innovative new opportunity in agriculture, many being highly nutritious and containing bioactive compounds. However, the commercial production of edible halophytes to meet emerging consumer demands faces several challenges. This review examines the market potential for the expansion of edible halophyte crops and the challenges of consumer acceptance and production capacity beyond wild harvest. In addition to beneficial compounds, halophytes are known to contain several anti-nutrient compounds, which can have negative health consequences. In edible halophytes, oxalates are of particular concern. However, research has shown that there are ways to mitigate the accumulation of oxalate through processing, agronomic practice, and genetic engineering. These approaches are presented as potential strategies that can be used in commercial farming systems to reduce the levels of this compound.
Details
- Title
- Commercial Cultivation of Edible Halophytes: The Issue of Oxalates and Potential Mitigation Options
- Creators
- Bronwyn J. Barkla - Southern Cross UniversityTania Farzana - Southern Cross UniversityTerry J. Rose - Southern Cross University
- Publication Details
- Agronomy (Basel), Vol.14(2), 242
- Publisher
- MDPI
- Identifiers
- 991013163413702368
- Copyright
- © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
- Academic Unit
- Faculty of Science and Engineering; Science
- Language
- English
- Resource Type
- Journal article