Zhang Ruixing, He Qianqian, Pan Qiming, Feng Yizhe, Shi Yu, Li Gaizhen, Zhang Yi, Liu Yulin, Khan Abid
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.
Food Chem X. 2024 Nov 14;24:102004. doi: 10.1016/j.fochx.2024.102004. eCollection 2024 Dec 30.
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 (, ), flavonoids (, , ) and carotenoids (, , , ), as well as the light signal master regulator gene . 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 (HO), 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.
大白菜是一种重要但易腐的叶菜类蔬菜。研究发现，与蓝光或绿光单色光处理相比，蓝绿光组合处理通过增加可溶性蛋白、吲哚 - 3 - 甲醇（I3M）、类黄酮、总酚和胡萝卜素的含量，更有利于保持大白菜的高营养价值。基因表达研究进一步表明，蓝绿光处理增加了硫代葡萄糖苷（，）、类黄酮（，，）和类胡萝卜素（，，，）代谢途径中生物合成基因的表达，以及光信号主调控基因的表达。此外，蓝绿光处理上调了抗氧化酶的活性，以及2,2 - 二苯基 - 1 - 苦基肼自由基清除能力和铁还原抗氧化能力活性，同时降低了超氧阴离子、过氧化氢（HO）、多酚氧化酶（PPO）活性和丙二醛（MDA）的水平。总体而言，我们的研究结果证实，蓝绿光处理可以有效提高大白菜的营养价值并延长其货架期。
