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Sucrose treatment delays senescence and maintains the postharvest quality of baby mustard (Brassica juncea var. gemmifera)

文献类型： 外文期刊

作者： Di, Hongmei 1 ; Zhang, Yi 1 ; Ma, Jie 1 ; Wei, Jia 3 ; Wang, Yating 1 ; Li, Zhiqing 1 ; Cui, Cexian 1 ; Fang, Pengcheng 1 ; Ma, Wei 2 ; Li, Huanxiu 1 ; Sun, Bo 1 ; Zhang, Fen 1 ;

作者机构： 1.Sichuan Agr Univ, Coll Hort, Chengdu 611130, Peoples R China

2.Bijie Inst Agr Sci, Bjie 551700, Peoples R China

3.Zhejiang Acad Agr Sci, Hangzhou 310021, Peoples R China

关键词： Sucrose; Baby mustard (Brassica juncea var. gemmifera); Lateral bud; Sensory; Antioxidant; Glucosinolate

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）

ISSN： 2590-1575

年卷期： 2022 年 14 卷

页码：

收录情况： SCI

摘要： The effect of water and sucrose treatments on the sensory quality and content of health-promoting compounds in the lateral buds of baby mustard stored at 20 degrees C was investigated in this study. Although water treatment maintained the content of various nutrients, the decay of baby mustard was greater under water treatment. Sucrose treatment delayed the weight loss and the decline in sensory parameter scores, chlorophyll and sucrose content; slowed the decline in antioxidant capacity by maintaining the content of carotenoids and ascorbic acid; suppressed the increase in total phenolics; and maintained and even increased the content of several individual glucosinolates in the lateral buds of baby mustard. These findings indicate that sucrose application can maintain the sensory and nutritional qualities of the lateral buds of postharvest baby mustard.

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