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首页> 外文期刊>RSC Advances >Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard
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Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard

机译：收获后的低温储存延迟了感觉质量，健康促进化合物的恶化，婴儿芥末的抗氧化能力

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摘要

Baby mustard is a perishable vegetable, and thus its distribution and sale as fresh produce face several challenges. However, little effort has been made to identify optimal techniques for postharvest storage of baby mustard. Here, we evaluated the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard during postharvest storage for 6 days at low temperature (4 °C, LT) and ambient temperature (20 °C). The results showed that visual quality scores, weight, firmness, the contents of most glucosinolates, and the ferric reducing antioxidant power value decreased in the lateral buds of baby mustard during both treatments; however, LT treatment delayed declines in these characteristics. In addition, the contents of glucose, fructose, total soluble sugars, ascorbic acid, and flavonoids, as well as the level of 2,2-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid), decreased considerably throughout the storage period, sucrose content increased throughout the storage period, and the contents of proanthocyanidin and total phenolics first increased and then decreased at 20 °C; however, their contents remained stable throughout the storage period under the LT treatment. These findings indicate that LT provides a promising approach for maintaining the sensory and nutritional quality of baby mustard.
机译：婴儿芥末是一种易腐的蔬菜，因此它作为新鲜农产品的分销和销售面临了几个挑战。然而，已经努力识别婴儿芥末储存的最佳技术。在这里，我们在低温（4℃，LT）和环境温度（20℃）下，在采后储存期间评估了婴儿芥末的感觉质量，健康促进化合物和婴儿芥末抗氧化能力。结果表明，视觉质量评分，重量，固体，大多数葡萄糖苷的内容物，以及在两种治疗过程中婴儿芥末侧芽的抗氧化功率值下降的抗氧化功率值下降;然而，LT治疗在这些特征中延迟下降。此外，葡萄糖，果糖，总可溶性糖，抗坏血酸和黄酮类化合物的含量以及2,2-αzinobis（3-乙基 - 苯并唑啉-6-磺酸）的水平，整个储存期都降低了大量，蔗糖含量在整个储存周期内增加，原花青素和总酚类的含量首先增加，然后在20℃下降低;然而，在LT处理下，它们的内容在整个储存期间保持稳定。这些调查结果表明，维护婴儿芥末的感官和营养品质提供了有希望的方法。

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