Yuan Lingyun, Nie Libing, Ji Qiang, Zheng Yushan, Zhang Liting, Zhu Shidong, Hou Jinfeng, Chen Guohu, Wang Chenggang
College of Horticulture Vegetable Genetics and Breeding Laboratory Anhui Agricultural University Hefei China.
Provincial Engineering Laboratory for Horticultural Crop Breeding of Anhui Hefei China.
Food Sci Nutr. 2021 Jan 23;9(3):1323-1335. doi: 10.1002/fsn3.2075. eCollection 2021 Mar.
The quality of green leafy vegetables is easily lost during the postharvest period. The effect of exogenous 24-epibrassinolide (EBR) pretreatment on the quality of wucai was evaluated in the present study. Wucai plants were sprayed twice with 0.1 μM EBR before harvesting. Two storage temperatures were tested: 25°C and 4°C. At 4°C, EBR pretreatment significantly delayed the degradation of the pigment and plant water loss. Furthermore, we measured the activity of key enzymes of the ascorbic acid (AsA)-glutathione (GSH) cycle, the content of the main metabolites, and the expression of the AsA metabolism-related genes in leaves. The results indicated that all three plants showed stronger antioxidant capacity after EBR pretreatment. At 4°C and 25°C, the storage time of wucai was 20 days and 7 days after EBR treatment, while the samples could be stored for 14 days and 4 days without EBR treatment application, respectively. At 4°C, the nutritional properties of wucai pretreated with EBR, such as total free amino acids, total soluble sugar, and cellulose contents, were higher than those of the control, while the content of nitrite and lignin was lower than that of the control. Hence, EBR pretreatment was able to enhance the antioxidant capacity of wucai, maintain normal leaf color and shape during storage, and delay the decline of nutritional properties; therefore, EBR pretreatment has potential commercial value for prolonging the market life of wucai.
绿叶蔬菜在采后期间质量很容易丧失。本研究评估了外源24-表油菜素内酯（EBR）预处理对乌菜品质的影响。在收获前，用0.1μM EBR对乌菜植株进行两次喷洒。测试了两个贮藏温度：25°C和4°C。在4°C下，EBR预处理显著延缓了色素降解和植株失水。此外，我们测定了叶片中抗坏血酸（AsA）-谷胱甘肽（GSH）循环关键酶的活性、主要代谢物的含量以及AsA代谢相关基因的表达。结果表明，所有三种植株在EBR预处理后均表现出更强的抗氧化能力。在4°C和25°C下，EBR处理后乌菜的贮藏时间分别为20天和7天，而未进行EBR处理的样品分别可贮藏14天和4天。在4°C下，经EBR预处理的乌菜的营养特性，如总游离氨基酸、总可溶性糖和纤维素含量，均高于对照，而亚硝酸盐和木质素含量则低于对照。因此，EBR预处理能够提高乌菜的抗氧化能力，在贮藏期间保持叶片正常的颜色和形状，并延缓营养特性的下降；因此，EBR预处理对于延长乌菜的市场寿命具有潜在的商业价值。
