Influence of pre-harvest red light irradiation on main phytochemicals and antioxidant activity of Chinese kale sprouts
| Autor: | Hongmei Qian, Bo Sun, Chen Lili, Qiaomei Wang, Jiaqi Chang, Mingdan Deng, Congxi Cai, Huiying Miao |
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| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Antioxidant Light medicine.medical_treatment Phytochemicals Brassica Nutritional quality 01 natural sciences Antioxidants Analytical Chemistry 0404 agricultural biotechnology medicine Red light Food science Irradiation Vitamin C Plant Extracts Chemistry 04 agricultural and veterinary sciences General Medicine 040401 food science Food Storage Food Irradiation Postharvest Nutritive Value 010606 plant biology & botany Food Science |
| Zdroj: | Food Chemistry. 222:1-5 |
| ISSN: | 0308-8146 |
| Popis: | The effects of pre-harvest red light irradiation on main healthy phytochemicals as well as antioxidant activity of Chinese kale sprouts during postharvest storage were investigated. 6-day-old sprouts were treated by red light for 24 h before harvest and sampled for further analysis of nutritional quality on the first, second and third day after harvest. The results indicated that red light exposure notably postponed the degradation of aliphatic, indole, and total glucosinolates during postharvest storage. The vitamin C level was remarkably higher in red light treated sprouts on the first and second day after harvest when compared with the control. In addition, red light treatment also enhanced the accumulation of total phenolics and maintained higher level of antioxidant activity than the control. All above results suggested that pre-harvest red light treatment might provide a new strategy to maintain the nutritive value of Chinese kale sprouts during postharvest storage. |
| Databáze: | OpenAIRE |
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