Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Brassica rapa L. ssp. pekinensis)

Ruixing Zhang; Qianqian He; Qiming Pan; Yizhe Feng; Yu Shi; Gaizhen Li; Yi Zhang; Yulin Liu; Abid Khan

Food Chemistry: X (Dec 2024)

Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Brassica rapa L. ssp. pekinensis)

Ruixing Zhang,
Qianqian He,
Qiming Pan,
Yizhe Feng,
Yu Shi,
Gaizhen Li,
Yi Zhang,
Yulin Liu,
Abid Khan

Affiliations

Ruixing Zhang: College of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, China; State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
Qianqian He: College of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, China
Qiming Pan: State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China
Yizhe Feng: College of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, China
Yu Shi: College of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, China
Gaizhen Li: College of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, China
Yi Zhang: College of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Corresponding author at: College of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Yulin Liu: College of Resources and Environment, Shanxi Agricultural University, Taigu 030801, Shanxi, China; University of Chinese Academy of Sciences, Beijing 100049, China; Corresponding author at: College of Resources and Environment, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Abid Khan: Department of Horticulture, The University of Haripur, Haripur 22620, Pakistan

Journal volume & issue: Vol. 24
p. 102004

Abstract

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Chinese cabbage is a vital while perishable leafy vegetable. Blue-green light combined treatment was found to be better to retain high nutritional value in Chinese cabbage than blue or green monochromatic light treatments by increasing the contents of soluble protein, indol-3-ylmethyl (I3M), flavonoids, total phenols and carotene. Gene expression study further revealed that blue-green light treatment increased the expression of biosynthetic genes in the metabolic pathways of glucosinolates (BrCYP79B2, BrIGMT1), flavonoids (BrCHS.1, BrF3H, BrCHI) and carotenoids (BrPSY1, BrLCYB, BrLCYE, BrVDE), as well as the light signal master regulator gene BrHY5.2. In addition, the blue-green light treatment up-regulated the activities of antioxidant enzymes, as well as 2,2-diphenyl-1-picrylhydrazyl and ferric-reducing antioxidant power activities, while reducing the levels of superoxide anion, hydrogen peroxide (H2O2), polyphenol oxidase (PPO) activity and malondialdehyde (MDA). Overall, our findings confirmed that blue-green light treatment can effectively enrich the nutritional value and prolong the shelf life of Chinese cabbage.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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