Blue-green light treatment enhances the quality and nutritional value in postharvest Chinese cabbage (Brassica rapa L. ssp. pekinensis)

作者：Ruixing Zhang, Qianqian He, Qiming Pan, Yizhe Feng, Yu Shi, Gaizhen Li, Yi Zhang, Yulin Liu, Abid Khan · 发表于：Food Chemistry X · 年份：2024 · DOI：10.1016/j.fochx.2024.102004 · 被引用次数：9 · 研究领域：Light effects on plants、Growth and nutrition in plants、Plant tissue culture and regeneration

), polyphenol oxidase (PPO) activity and malondialdehyde (MDA). Overall, our findings confirmed that blue-green light treatment can effectively enrich the nutritional value and prolong the shelf life of Chinese cabbage.