文献类型： 外文期刊
作者： Zhou, Aolian 1 ; Tang, Jiayi 1 ; Li, Ying 1 ; Cheng, Wenjuan 2 ; Yao, Xingwei 2 ; Escalona, Victor Hugo 3 ; Qian, Guiping 4 ; Ma, Jie 5 ; Yu, Xuena 1 ; Li, Huanxiu 1 ; Huang, Zhi 1 ; Tang, Yi 1 ; Zhang, Fen 1 ; Chen, Zhifeng 6 ; Sun, Bo 1 ;
作者机构： 1.Sichuan Agr Univ, Coll Hort, 211 Huimin Rd, Chengdu 611130, Sichuan, Peoples R China
2.Tianjin Acad Agr Sci, State Key Lab Vegetable Biobreeding, Tianjin 300192, Peoples R China
3.Univ Chile, Fac Agr Sci, Santa Rosa 11315, Santiago 8820808, Chile
4.Chengdu Jinniu Dist Ctr Dis Control & Prevent, Chengdu 610037, Peoples R China
5.Bijie lnst Agr Sci, Bijie 551700, Peoples R China
6.Zunyi Normal Univ, Coll Biol & Agr Technol, Zunyi 563000, Peoples R China
关键词： Mustard sprouts; Light quality; Melatonin; Growth; Nutritional quality
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 23 卷
页码：
收录情况： SCI
摘要： Mustard sprouts is a new form of vegetable product that is gaining attention due to its high content of healthpromoting compounds such as glucosinolates. This study investigated the effects of different light qualities (white, red, and blue) alone and in combination with 100 mu mol L-1 melatonin on the growth and healthpromoting substance content of mustard sprouts. The results showed that white light + melatonin treatment promoted the accumulation of glucosinolates in sprouts (compared with white light increased by 47.89%). The edible fresh weight of sprouts treated with red light + melatonin was the highest, followed by white light + melatonin treatment. In addition, the sprouts treated with blue light + melatonin contained more ascorbic acid, flavonoids, and total phenolics. Therefore, the combined treatment of light quality (especially white light) and melatonin can provide a new strategy to improve the quality of mustard sprouts.
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