Pre-Harvest Supplemental Blue Light Enhanced Antioxidant Activity of Flower Stalk in Chinese Kale during Storage.

Haozhao Jiang,Houcheng Liu,Xia Li,Jialing Tian

doi:10.3390/plants10061177

Haozhao Jiang, Houcheng Liu + Show 2 more

Open Access

https://doi.org/10.3390/plants10061177

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Abstract

For 10 days before harvest, supplemental 50 μmol m−2 s−1 blue light (430 nm) was applied in greenhouse conditions in order to evaluate the influences of pre-harvest supplemental blue light on both antioxidants and nutrition of the flower stalk of Chinese kale during storage. The weight loss of the flower stalk of Chinese kale treated with supplemental blue light was generally lower than control during storage. Higher antioxidant activity was maintained during storage by supplemental blue light. Meanwhile, supplemental blue light derived higher contents of vitamin C, soluble protein, free amino acids, and chlorophyll at harvest. The samples exposed to supplemental blue light possessed both higher nutrition and antioxidant values. Thus, pre-harvest supplemental blue light treatment might be a promising strategy to enhance the antioxidant activity and nutritional values and extend the shelf-life of the flower stalk of Chinese kale.

Highlights

Activity of Flower Stalk in ChineseChinese kale (Brassica alboglabra Bailey) is considered an indigenous vegetable in Guangzhou, China
The weight loss in the flower stalk of the Chinese kale markedly increased during storage (Figure 2)
No significant difference was observed between the two treatments, the weight loss of flower stalks treated with blue light were generally lower than

Summary

Introduction

Chinese kale (Brassica alboglabra Bailey) is considered an indigenous vegetable in Guangzhou, China. The flower stalk is the main edible part, which is crisp and rich in health-promoting phytochemicals (e.g., vitamin C, glucosinolates, and phenolics) [1]. Leaf senescence, which might lead to nutritional and commercial loss, has been the predominant problem for most leaf vegetables during storage. The same is true of post-harvest Chinese kale [4,5,6]. Those deteriorations might be ascribed to multiple underlying processes that usually happen simultaneously [7], and these processes could be induced by light [8]

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