期刊
POSTHARVEST BIOLOGY AND TECHNOLOGY
卷 208, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.postharvbio.2023.112634
关键词
Sucrose; Brassinolide; AsA-GSH cycle; Weight loss rate; Kale sprouts
This study investigated the effects of sucrose, brassinolide (BR), and their combination on the storage quality of kale sprouts. The results showed that the combined treatment improved the growth and development of sprouts, reduced oxidative stress, and inhibited nutrient loss. Furthermore, the combination treatment maintained the antioxidant capacity and nutrient content of kale sprouts.
Browning, nitrite accumulation, oxidative stress, and loss of nutrients in postharvest sprout during lowtemperature storage are important issues that affect storage quality of sprouts. This study evaluated the effects of sucrose, brassinolide (BR), and their combination on the growth and development of fresh kale sprouts, and reactive oxygen metabolism, ascorbate-glutathione (AsA-GSH) cycle, browning, nitrite content, and bioactive ingredients of kale sprouts stored at low temperature, in order to improve the physiological traits of postharvest sprouts, resist the oxidative stress in sprouts during low-temperature storage and inhibit the loss of plant nutrients. Compared with sucrose or BR alone, the combined treatment increased fresh weight, hypocotyl length, AsA/DHA ratio, glutathione reductase activity, riboflavin, cellulose, and free amino acid contents, and decreased weight loss rate, browning index (BI), malondialdehyde (MDA) and dehydroascorbic acid content, ascorbate peroxidase and dehydroascorbate reductase activities in sprouts stored at low temperature. The riboflavin, cellulose, and free amino acid contents in the combined-treated group were higher 57.5%, 119.9%, and 66.7% than those in the control group of fresh samples (CK0), respectively, and there were no significant differences in BI and MDA content between CK0 and the combined-treated groups. These results indicated that the combination of sucrose and BR could better alleviate the reduced quality of kale sprouts stored at low temperature by regulating the weight loss rate and AsA-GSH cycle, so as to maintain the nutrients and antioxidant capacity of kale sprouts to the maximum extent.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据