Red light enhances the storage quality and flavor of Chinese cabbage during a short shelf life.

This study shows that red light conditions enhance several quality attributes of Chinese cabbage during short-term shelf life. By promoting photosynthesis-as indicated by increased chlorophyll content and expression-red light helps preserve chlorophyll and maintain tissue structure, reflected in greater firmness, resilience, and chewiness. These textural improvements are likely associated with lower oxidative stress, evidenced by reduced HO levels, and with attenuated enzymatic degradation. In parallel, red light facilitates the accumulation of diverse volatile flavor compounds (VFCs), improving the flavor profile, and contributes to better nutritional quality through greater nitrogen retention and higher foliar humidity. A reduction in leaf temperature under red light further helps limit heat stress and respiration rates, thereby delaying senescence. However, the observed increase in chlorophyll degradation over time suggests that red light may be more suitable for short-term preservation, whereas green light may better support long-term chlorophyll maintenance. Therefore, red light serves as a multifunctional approach for short-term quality preservation by supporting flavor, texture, chlorophyll stability, and nutrient content. Sequential adjustment of light spectra-such as switching to green light-may further extend postharvest longevity. This study emphasizes the regulatory role of red light in modulating physiological, biochemical, and sensory characteristics to maintain postharvest quality.