采前红光照射对芥蓝芽主要植物化学物质和抗氧化活性的影响。

Influence of pre-harvest red light irradiation on main phytochemicals and antioxidant activity of Chinese kale sprouts.

机构信息

Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.

College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.

出版信息

Food Chem. 2017 May 1;222:1-5. doi: 10.1016/j.foodchem.2016.11.157. Epub 2016 Dec 1.

DOI:10.1016/j.foodchem.2016.11.157

PMID:28041552

Abstract

The effects of pre-harvest red light irradiation on main healthy phytochemicals as well as antioxidant activity of Chinese kale sprouts during postharvest storage were investigated. 6-day-old sprouts were treated by red light for 24h before harvest and sampled for further analysis of nutritional quality on the first, second and third day after harvest. The results indicated that red light exposure notably postponed the degradation of aliphatic, indole, and total glucosinolates during postharvest storage. The vitamin C level was remarkably higher in red light treated sprouts on the first and second day after harvest when compared with the control. In addition, red light treatment also enhanced the accumulation of total phenolics and maintained higher level of antioxidant activity than the control. All above results suggested that pre-harvest red light treatment might provide a new strategy to maintain the nutritive value of Chinese kale sprouts during postharvest storage.

摘要

研究了采前红光照射对芥蓝芽菜在采后贮藏过程中主要健康植物化学物质以及抗氧化活性的影响。在收获前用红光处理 6 天的芽菜 24 小时，然后在收获后第 1、2 和 3 天取样，进一步分析营养质量。结果表明，红光照射显著延缓了采后贮藏过程中脂肪族、吲哚和总硫代葡萄糖苷的降解。与对照相比，红光处理的芽菜在收获后第 1 和第 2 天的维生素 C 水平显著更高。此外，红光处理还促进了总酚的积累，并保持了比对照更高水平的抗氧化活性。所有这些结果表明，采前红光处理可能为维持芥蓝芽菜在采后贮藏过程中的营养价值提供了一种新策略。