Effect of Melatonin Treatment on Storage Quality of Brassica chinensis L.

被引：0
|
作者：
Lu R. [1 ]
Han Y. [1 ]
Chen H. [1 ]
Fang X. [1 ]
Wu W. [1 ]
Liu R. [1 ]
Mu H. [1 ]
Gao H. [1 ]
机构：
[1] Food Science Institute, Zhejiang Academy of Agricultural Science, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejia
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 01期
关键词：
Brassica chinensis L; Freshness; Melatonin; Quality;
D O I：
10.16429/j.1009-7848.2022.01.022
中图分类号：
学科分类号：
摘要：
Brassica chinensis L. is a typical green leafy vegetable which is easy to senesce and yellow after harvest. The effects of different concentrations of melatonin (MT) (0.2, 0.4, 0.6, 0.8 mmol/L) on the storage quality of Brassica chinensis L. were studied. The results showed that MT treatment could effectively delay the senescence, keep the good color, delay the increase of weight loss rate and yellowing rate, and keep the higher contents of chlorophyll, vitamin C, soluble solids and reduce sugar. In addition, MT treatment also significantly increased the activities of peroxidase and polyphenol oxidase. Among the four different melatonin concentrations, 0.6 mmol/L melatonin was the most suitable for the storage and preservation of Brassica chinensis L. The results provided theoretical basis and technical support for the storage and preservation of Brassica chinensis L. © 2022, Editorial Office of Journal of CIFST. All right reserved.
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页码：198 / 205
页数：7
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