Effect of light on sensory quality, health-promoting phytochemicals and antioxidant capacity in post-harvest baby mustard

• Published in: Food chemistry Vol. 339; p. 128057
• Main Authors: Sun, Bo, Di, Hongmei, Zhang, Jiaqi, Xia, Pingxin, Huang, Wenli, Jian, Yue, Zhang, Chenlu, Zhang, Fen
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.03.2021
• Subjects: Antioxidants; Antioxidants - analysis; Antioxidants - chemistry; Ascorbic Acid - analysis; Baby mustard; Carotenoids - analysis; Chlorophyll - analysis; Color; Food Quality; Food Storage - methods; Glucosinolates; Glucosinolates - analysis; Lateral buds; Light; Light exposure; Mustard Plant - chemistry; Nutritive Value; Phytochemicals - analysis; Post-harvest storage; Temperature; Antioxidants; Baby mustard; Lateral buds; Light exposure; Glucosinolates; Post-harvest storage
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.128057

•Light exposure prolonged shelf life and maintained sensory qualities in baby mustard.•Light exposure retarded declines in concentrations of soluble sugars in baby mustard.•Light exposure retarded declines in ascorbate, flavonoid and antioxidant capacity.•Light exposure retarded declines in glucosinolate contents in baby mustard.•A 24 h daily light treatment is a useful way for post-harvest baby mustard at 20 °C. The effect of light exposure on sensory quality, health-promoting phytochemical contents, and antioxidant capacity in the lateral buds of baby mustard plants was investigated at ambient storage temperature (20 °C). The results showed that light exposure (36 μmol m−2 s−1) during post-harvest storage significantly prolonged shelf life (more than 1.75-fold), delayed the weight loss and the decrease of firmness. Light treatments also enhanced chlorophyll and carotenoid contents, and retarded declines in contents of soluble sugars, ascorbic acid, flavonoids and glucosinolates, as well as antioxidant capacity. The quality of baby mustard plants receiving 24 h daily light treatment was superior to those in plants receiving 12 h treatment and constant darkness at 20 °C. These findings indicate that light exposure, especially 24 h treatment, is an effective method of prolonging shelf life and maintaining sensory and nutritional qualities in baby mustard plants stored at ambient temperature.