Influence of pre-harvest red light irradiation on main phytochemicals and antioxidant activity of Chinese kale sprouts

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• 作者：Mingdan Deng^a ; ^b ; ¹ ; Hongmei Qian^a ; ^b ; ¹ ; Lili Chen^a ; ^b ; Bo Sun^c ; Jiaqi Chang^a ; ^b ; Huiying Miao^a ; ^b ; Congxi Cai^a ; ^b ; Qiaomei Wang^a ; ^b ; ^{qmwang@zju.edu.cn}
• 关键词：Chinese kale sprouts ; Red light irradiation ; Glucosinolates ; Antioxidant activity ; Postharvest storage
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 May 2017
• 年：2017
• 卷：222
• 期：Complete
• 页码：1-5
• 全文大小：408 K
• 卷排序：222

文摘

Pre-harvest red light irradiation postponed the degradation of glucosinolates. Pre-harvest red light irradiation significantly increased the vitamin C content. Pre-harvest red light irradiation enhanced the accumulation of total phenolics. Antioxidant activity was elevated by pre-harvest red light treatment.