红光处理对萝卜芽菜采后贮藏过程中芥子油苷和抗氧化能力的影响

为探究红光处理对萝卜芽菜采后营养品质的影响,本试验对采收后的萝卜芽菜进行8 h红光处理,之后置于4℃条件下贮藏,于贮藏0、1、2和3 d对其芥子油苷,叶绿素、花青素等抗氧化物质含量,以及总抗氧化能力进行分析。结果表明,与对照相比,红光处理使萝卜芽菜中的脂肪类芥子油苷(4-甲硫基-3-丁烯基芥子油苷等)和吲哚类芥子油苷(4-甲氧基-吲哚-3-甲基芥子油苷等)含量分别提高9.5%和20.6%,并且延缓了贮藏过程中具有抗癌活性的4-甲硫基-3-丁烯基芥子油苷含量的下降。此外,红光处理提高了萝卜芽菜中叶绿素和花青素的含量,以及贮藏早期的抗氧化能力。本研究结果为通过光照处理维持萝卜芽菜采后品质提供了理论依据,具有潜在的应用价值。

Effect of Red Light Treatment on Glucosinolates and Antioxidant Capacity in Radish Sprouts During Post-Harvest Storage

Effects of red light irradiation on nutritional quality of post-harvest radish sprouts were investigated. Harvested radish sprouts were treated with red light for 8 h, then stored at 4°C. Samples were collected at 0, 1, 2 and 3 d after treatment for quantification of glucosinolates and antioxidants (chlorophylls and anthocyanins), as well as the antioxidant capacity. The results showed that red light treatment increased the contents of total aliphatic glucosinolates (glucoraphasatin etc.) and indolic glucosinolates (4-methoxy glucobrassicin etc.) by 9.5% and 20.6% respectively, notably postponed the decrease of glucoraphasatin, one anticancer component, during storage. In addition, increased contents of chlorophylls and anthocyanins, as well as the antioxidant capacity (at early stage of storage period) were observed in red light treated sprouts. These results provide a theoretical basis for the application of light treatment in maintaining nutritive value of radish sprouts during post-harvest storage.