Comparative Analysis of Postharvest Antioxidant Capacity and Quality in two Wucai (Brassica CampestrisL.) Genotypes
Journal Title: Biomedical Journal of Scientific & Technical Research (BJSTR) - Year 2019, Vol 15, Issue 2
Abstract
Leafy vegetables are one of the main sources of nutrients to human health. The aim of this study was to investigate the changes in antioxidant capacity and quality in one type leafy vegetable. Wucai (Brassica campestris L.) is originated from China and now is planted world around. In present study, two genotypes with purple leaf (PW-2) or green leaf (GW-13) were sampled during postharvest storage for 6 days. Our results showed that low tem-perature could effectively delay nutrient decline in the leaf. As increasing of storage days, total chlorophyll (Chl) content was markedly decreased at 25°C or 4°C in two genotypes, while its content was always higher in PW-2 than in GW-13 when exposed to 4°C. Carot-enoids (Car) contents of two genotypes were firstly decreased and then gradually accu-mulated as storage days prolonged. When preserved at 4°C, electronical conductivity (EC) of PW-2 was lower than GW-13 after 6d storage, which attributed to higher anthocyanin content and total antioxidant capacity (T-AOC). The results showed that low temperature could effectively alleviate nutrient decline in the leaf. The quality of wucai stored at 4°C, such as vitamin C (Vc), total free amino acid and total soluble sugar were higher than those stored at 25°C. Additionally, these quality indices in PW-2 were significantly higher than those in GW-13. It suggested that the nutritional quality of PW-2 could be maintained more than that of GW-13 after postharvest, which demonstrated that low-temperature storage is a useful approach to enhance the content of total soluble sugar, Vc, total phenol (TP), total free amino acid and cellulose and extend the shelf-life of wucai
Authors and Affiliations
Libing Nie, Shilei Xie, Chenggang Wang, Lingyun Yuan
Keywords
Related Articles
- EP ID EP591723
- DOI 10.26717/BJSTR.2019.15.002676
- Views 162
- Downloads 0
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