Light irradiation maintains the sensory quality, health-promoting phytochemicals, and antioxidant capacity of post-harvest baby mustard

The ability of white, red, and blue irradiation to maintain sensory quality, health-promoting compounds, and antioxidant capacity, and regulate glucosinolate metabolism-related gene expression in post-harvest baby mustard was studied. Irradiation with 80 mu mol m(-2) s(-1) extended the shelf life of post-harvest baby mustard. Irradiation delayed the increase in weight loss and the decrease in sensory parameter scores and the levels of ascorbic acid, total phenolics, glucosinolate, and antioxidant capacity during storage of baby mustard. Irradiation induced the expression of glucosinolate biosynthesis genes and inhibited glucosinolate degradation gene expression. The glucosinolate content and glucosinolate metabolism-related gene expression in post-harvest baby mustard were higher under white and red light irradiation compared with blue light irradiation. These findings indicate that irradiation (80 mu mol m(-2) s(-1)), especially of white and red light, is an effective technique for maintaining the sensory and nutritional qualities in post-harvest baby mustard stored at 20 degrees C. Practical Application This study was to evaluate the effect of white, red, and blue irradiation on the sensory quality, health-promoting compounds, antioxidant capacity, and glucosinolate metabolism-related gene expression of baby mustard during post-harvest storage, providing an effective and sustainable post-harvest method to extend shelf life and maintain the post-harvest quality of baby mustard under ambient temperature storage. Irradiation (80 mu mol m(-2) s(-1)), especially of white and red light, is an effective technique for maintaining the sensory and nutritional qualities in post-harvest baby mustard stored at 20 degrees C.

Automated summary

The study showed that irradiation (80 mu mol m(-2) s(-1)), particularly white and red light, is effective in extending the shelf life and maintaining the sensory and nutritional qualities of post-harvest baby mustard stored at 20 degrees C. White and red light irradiation had a greater impact on glucosinolate content and expression of metabolism-related genes compared to blue light irradiation.