Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard

Baby mustard is a perishable vegetable, and thus its distribution and sale as fresh produce face several challenges. However, little effort has been made to identify optimal techniques for postharvest storage of baby mustard. Here, we evaluated the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard during postharvest storage for 6 days at low temperature (4 degrees C, LT) and ambient temperature (20 degrees C). The results showed that visual quality scores, weight, firmness, the contents of most glucosinolates, and the ferric reducing antioxidant power value decreased in the lateral buds of baby mustard during both treatments; however, LT treatment delayed declines in these characteristics. In addition, the contents of glucose, fructose, total soluble sugars, ascorbic acid, and flavonoids, as well as the level of 2,2-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid), decreased considerably throughout the storage period, sucrose content increased throughout the storage period, and the contents of proanthocyanidin and total phenolics first increased and then decreased at 20 degrees C; however, their contents remained stable throughout the storage period under the LT treatment. These findings indicate that LT provides a promising approach for maintaining the sensory and nutritional quality of baby mustard.