{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T16:43:47Z","timestamp":1787244227825,"version":"build-2736575974"},"reference-count":62,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,4,7]],"date-time":"2026-04-07T00:00:00Z","timestamp":1775520000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Plant Sci."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>Humans cannot synthesize folates, so they must be acquired through dietary sources, with plants serving as a primary source. To enhance folate levels in vegetables, this study investigated the pre-harvest application of elicitors on kale (\u2018Cavolo Nero\u2019) baby leaves under greenhouse-autumn conditions in Southern Italy.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      Phenylalanine (0.37 \u00b5M) and salicylic acid (250 \u00b5M) were applied three times and compared to a water control. Folate content, alongside biometric traits (yield, leaf area and number, dry matter), bio-physiological parameters (chlorophyll content; measurements of gas exchange and chlorophyll\n                      <jats:italic>a<\/jats:italic>\n                      fluorescence), and compositional properties (nitrate, vitamin C, phenols, flavonoids, carotenoids, antioxidant capacity) were determined.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      The treatments maintained yield (1.0 kg m\n                      <jats:sup>-2<\/jats:sup>\n                      , on average), while both elicitors increased the folate concentration (1,283 \u00b5g 100 g\n                      <jats:sup>-1<\/jats:sup>\n                      d.w., on average) compared to the control (1,203 \u00b5g 100 g\n                      <jats:sup>-1<\/jats:sup>\n                      d.w.). Salicylic acid application enhanced antioxidant compounds (vitamin C, carotenoids) without modifying antioxidant capacity and nitrate levels. In contrast, phenylalanine decreased antioxidant compounds (phenols, vitamin C) along with antioxidant capacity, and enhanced nitrate level (+56%).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Discussion<\/jats:title>\n                    <jats:p>Considering the limited literature available on this topic, the present work provides an important first step toward producing folate-biofortified baby leaf vegetables with enhanced beneficial traits.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fpls.2026.1737335","type":"journal-article","created":{"date-parts":[[2026,4,7]],"date-time":"2026-04-07T07:43:22Z","timestamp":1775547802000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":2,"title":["Folate biofortification strategy by elicitation in kale baby leaves"],"prefix":"10.3389","volume":"17","author":[{"given":"Anna","family":"Bonasia","sequence":"first","affiliation":[{"name":"Department of Agriculture, Food, Natural Resources and Engineering (D.A.F.N.E.), University of Study of Foggia","place":["Foggia, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Corrado","family":"Lazzizera","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food, Natural Resources and Engineering (D.A.F.N.E.), University of Study of Foggia","place":["Foggia, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giuseppina","family":"Spadaccino","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food, Natural Resources and Engineering (D.A.F.N.E.), University of Study of Foggia","place":["Foggia, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francesco","family":"Di Nunzio","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food, Natural Resources and Engineering (D.A.F.N.E.), University of Study of Foggia","place":["Foggia, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luigi Giuseppe","family":"Duri","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food, Natural Resources and Engineering (D.A.F.N.E.), University of Study of Foggia","place":["Foggia, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maurizio","family":"Quinto","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food, Natural Resources and Engineering (D.A.F.N.E.), University of Study of Foggia","place":["Foggia, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonio","family":"Elia","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food, Natural Resources and Engineering (D.A.F.N.E.), University of Study of Foggia","place":["Foggia, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giulia","family":"Conversa","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food, Natural Resources and Engineering (D.A.F.N.E.), University of Study of Foggia","place":["Foggia, Italy"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,4,7]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"619","DOI":"10.1046\/j.1469-8137.2001.00119.x","article-title":"Influence of coumarin on the net nitrate uptake in durum wheat","volume":"150","author":"Abenavoli","year":"2001","journal-title":"New Phytol."},{"key":"B2","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1016\/B0-12-227055-X\/00038-9","article-title":"AMINO ACIDS Properties and occurrence","volume-title":"Encyclopedia of food sciences and nutrition","author":"Amaya-Farfan","year":"2003"},{"key":"B3","doi-asserted-by":"publisher","first-page":"453","DOI":"10.1111\/j.1365-313X.2004.02231.x","article-title":"Folate synthesis in plants: the last step of the p-aminobenzoate branch is catalyzed by a plastidial aminodeoxychorismate lyase","volume":"40","author":"Basset","year":"2004","journal-title":"Plant J."},{"key":"B4","doi-asserted-by":"publisher","first-page":"C55","DOI":"10.1111\/j.1750-3841.2009.01417.x","article-title":"Comparison of 3 spectrophotometric methods for carotenoid determination in frequently consumed fruits and vegetables","volume":"75","author":"Biehler","year":"2010","journal-title":"J. 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