Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Brassica rapa L. ssp. pekinensis)
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), flavono...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008927 |
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| author | Ruixing Zhang Qianqian He Qiming Pan Yizhe Feng Yu Shi Gaizhen Li Yi Zhang Yulin Liu Abid Khan |
| author_facet | Ruixing Zhang Qianqian He Qiming Pan Yizhe Feng Yu Shi Gaizhen Li Yi Zhang Yulin Liu Abid Khan |
| author_sort | Ruixing Zhang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-c7788e8bbfcf4f59866a65227d211ccd |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-c7788e8bbfcf4f59866a65227d211ccd2024-12-13T11:02:14ZengElsevierFood Chemistry: X2590-15752024-12-0124102004Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Brassica rapa L. ssp. pekinensis)Ruixing Zhang0Qianqian He1Qiming Pan2Yizhe Feng3Yu Shi4Gaizhen Li5Yi Zhang6Yulin Liu7Abid Khan8College 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, ChinaCollege of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, ChinaState Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, ChinaCollege of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, ChinaCollege of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, ChinaCollege of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, ChinaCollege of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Corresponding author at: College of Horticulture, Shanxi Agricultural University, Taigu 030801, Shanxi, China.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.Department of Horticulture, The University of Haripur, Haripur 22620, PakistanChinese 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.http://www.sciencedirect.com/science/article/pii/S2590157524008927Chinese cabbageBlue-green light treatmentGlucosinolatesFlavonoidsAntioxidant activity |
| spellingShingle | Ruixing Zhang Qianqian He Qiming Pan Yizhe Feng Yu Shi Gaizhen Li Yi Zhang Yulin Liu Abid Khan Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Brassica rapa L. ssp. pekinensis) Food Chemistry: X Chinese cabbage Blue-green light treatment Glucosinolates Flavonoids Antioxidant activity |
| title | Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Brassica rapa L. ssp. pekinensis) |
| title_full | Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Brassica rapa L. ssp. pekinensis) |
| title_fullStr | Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Brassica rapa L. ssp. pekinensis) |
| title_full_unstemmed | Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Brassica rapa L. ssp. pekinensis) |
| title_short | Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Brassica rapa L. ssp. pekinensis) |
| title_sort | blue green light treatment enhances the quality and nutritional value in postharvest chinese cabbage brassica rapa l ssp pekinensis |
| topic | Chinese cabbage Blue-green light treatment Glucosinolates Flavonoids Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008927 |
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