Sucrose treatment delays senescence and maintains the postharvest quality of baby mustard (Brassica juncea var. gemmifera)

Hongmei Di; Yi Zhang; Jie Ma; Jia Wei; Yating Wang; Zhiqing Li; Cexian Cui; Pengcheng Fang; Wei Ma; Huanxiu Li; Bo Sun; Fen Zhang

doi:10.1016/j.fochx.2022.100272

Sucrose treatment delays senescence and maintains the postharvest quality of baby mustard (Brassica juncea var. gemmifera)

Food Chem X. 2022 Mar 1:14:100272. doi: 10.1016/j.fochx.2022.100272. eCollection 2022 Jun 30.

Authors

Hongmei Di¹, Yi Zhang¹, Jie Ma^{1

2}, Jia Wei³, Yating Wang¹, Zhiqing Li¹, Cexian Cui¹, Pengcheng Fang¹, Wei Ma², Huanxiu Li¹, Bo Sun¹, Fen Zhang¹

Affiliations

¹ College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
² Bijie Institute of Agricultural Science, Bjie 551700, China.
³ Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.

Abstract

The effect of water and sucrose treatments on the sensory quality and content of health-promoting compounds in the lateral buds of baby mustard stored at 20 °C was investigated in this study. Although water treatment maintained the content of various nutrients, the decay of baby mustard was greater under water treatment. Sucrose treatment delayed the weight loss and the decline in sensory parameter scores, chlorophyll and sucrose content; slowed the decline in antioxidant capacity by maintaining the content of carotenoids and ascorbic acid; suppressed the increase in total phenolics; and maintained and even increased the content of several individual glucosinolates in the lateral buds of baby mustard. These findings indicate that sucrose application can maintain the sensory and nutritional qualities of the lateral buds of postharvest baby mustard.

Keywords: Antioxidant; Baby mustard (Brassica juncea var. gemmifera); Glucosinolate; Lateral bud; Sensory; Sucrose.