Abstract: Effects of postharvest red light on bioactive compounds of Chinese kale sprouts were investigated. The contents of glucosinolates, vitamin C, anthocyanins, and total phenols, as well as the antioxidant capacity of Chinese kale sprouts in different storage time and storage temperature after postharvest red, white and dark treatment were analyzed. The results showed that postharvest red light treatment notably postponed the decrease of glucosinolates in Chinese kale sprouts stored at 25℃. The content of total glucosinolates was 56.67%, 146.31% and 32.24% higher in sprouts under red light treatment than that under dark treatment when stored for 1, 2, 3 d, respectively. In addition, the decrease in vitamin C content was restrained, while the contents of anthocyanins and total phenolics, as well as the antioxidant activity were increased by red light treatment when stored at 25℃. The accumulation of anthocyanins was enhanced, while the contents of other antioxidants as well as antioxidant activity were slightly influenced in Chinese kale sprouts by red light treatment when stored at 10℃. These results indicated that postharvest red light treatment could be a useful way for postponing the decrease of main bioactive compounds in Chinese kale sprouts stored at room temperature, which is potential in maintaining the quality of Chinese kale sprouts during postharvest period.

Key words: Chinese kale sprouts, postharvest red light, room temperature storage, bioactive compounds

摘要： 为研究采后红光处理对不同贮藏温度下芥蓝芽菜中生物活性物质含量的影响,本试验设置了采后红光、白光和黑暗处理芥蓝芽菜试验,分析了不同贮藏时间其芥子油苷、维生素C、花青素和总多酚的含量及抗氧化能力的变化。结果表明,25℃贮藏时,芥蓝芽菜中芥子油苷含量在采后贮藏过程中逐渐降低,采后红光处理可显著延缓芥子油苷含量的下降。在贮藏1、2、3 d后,采后红光处理组芥蓝芽菜中总芥子油苷含量分别较黑暗处理组提高56.67%、146.31%、32.24%;此外,采后红光处理延缓了芥蓝芽菜中维生素C含量的下降,促进了花青素、总多酚物质的积累,提高了芽菜的抗氧化能力。10℃贮藏时,采后红光处理促进了芥蓝芽菜中花青素的积累,对其他抗氧化物质含量及抗氧化能力无显著影响。上述结果表明,25℃贮藏条件下采后红光处理可以有效延缓芥蓝芽菜中生物活性物质的下降,维持芽菜营养品质。研究结果表明采后红光处理在芥蓝芽菜采后品质维持方面有较大的应用前景。

关键词: 芥蓝芽菜, 采后红光处理, 常温贮藏, 生物活性物质