Prof. Dr. Lajos Helyes - MATE Research
Overview
Dr. Lajos Helyes is a renowned expert in the impact of biotic and abiotic factors on the nutritional value of vegetable crops, focusing on varieties like tomatoes, sweet peppers, onions, carrots, broccoli, and eggplants. His research delves into the antioxidant content, emphasizing carotenoids (like lycopene and β-carotene), polyphenols, capsaicinoids, and vitamins (C and tocopherols).
Beyond antioxidants, he explores the influence of irrigation on the yield of different vegetable species, providing valuable insights for optimizing cultivation practices. Overall, his work contributes significantly to advancing our understanding of crop nutrition and sustainable agriculture.
Research keywords:
Publications
The effect of environmental factors on the bioactive components of tomatoes.
Effect of irrigation on yield parameters and antioxidant profiles of processing cherry tomato
Irrigation planning
Physiological responses of selected vegetable crop species to water stress
Effect of water supply on the water use-related physiological traits and yield of snap beans in dry seasons
The effect of plant growth promoting rhizobacteria on the water-yield relationship and carotenoid production of processing tomatoes
Bioactive substances of broccoli
Effect of environmental conditions and water status on the bioactive compounds of broccoli
Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli
Bioactive substances of sweet pepper and chili pepper
Content and response to Ɣ-irradiation before over-ripening of capsaicinoid, carotenoid, and tocopherol in new hybrids of spice chili peppers
The simultaneous determination of capsaicinoids, tocopherols, and carotenoids in pungent pepper powder
Carotenoid and antioxidant content of ground paprika from indoor-cultivated traditional varieties and new hybrids of spice red peppers
Bioactive substances of carrots and sweet potato
Carotenoid and tocopherol composition of an orange-colored carrot as affected by water supply
Effect of Fertilization Level on the Yield, Carotenoids, and Phenolic Content of Orange- and Purple-Fleshed Sweet Potato
Projects
GINOP-2.2.1-15 - R&D competitiveness and excellence collaborations
Univer Product Zrt.'s paprika and industrial tomato research program
New hot pepper varieties: Since industrial processors do not have a constant hot hot pepper variety that meets their expectations (one that is resistant to bacteria, has the right yield, hotness content and pinchability), we want to fill this gap with the new variety we want to produce, and at the same time make the product line economically make it viable again. The resistance based on tissue retention (gds) of the non-spicy (sweet) pepper variety planned to be produced is of greater importance, as it is far superior geographically and professionally. Although the no the discovery and publication of specific, recessive resistance involving tissue retention instead of tissue destruction took place 2 decades ago (János Szarka and Gábor Csillery, 1995), first on peppers, and later on cucumbers and beans, but this discovery has hardly been put to practical use to date. The only domestic application was the creation of a cherry pepper variety of minor economic importance, the Globál. Therefore, a wide a successful sweet pepper variety with bacterial resistance provided by the gds gene will be a new solution and result that, through the international publication of cultivation experiences, can have a significant, stimulating effect worldwide on the application of the new type of resistance in classical (not through genetic modification) vegetable breeding and thus a new one with better properties (higher yield). for the emergence and wide spread of breed generations in public cultivation.
2020-1.1.2-PIACI-KFI
Market-driven research and development and support of innovation projects. Application of special light sources for the production of special horticultural and aquaculture products
Creation of a water purification system capable of purifying the thermal water already used for heating the greenhouse, which thus becomes suitable for watering the plants grown in the greenhouses (hydroponics), as a coolant in the summer climate control of the greenhouses for use and breeding of different fish species (aquaponics). During hydroponic cultivation, the main plant is greenhouse tomato, also microgreens (leafy greens, herbs and sprouts) in closed plant growing equipment), without soil, automatic are produced with climate control, for the latter the essential light is also provided artificially, using a light-emitting diode (LED)-based light source.
