Preharvest Application of Exogenous 2,4-Epibrassinolide and Melatonin Enhances the Maturity and Flue-Cured Quality of Tobacco Leaves.

Tobacco () is a globally cultivated crop, with its quality closely associated with the color and chemical composition of cured tobacco leaves. In this experiment, the effects of spraying exogenous 2, 4-epibrassinolide (EBR) and melatonin (MT) on the development of tobacco leaves at maturity stage and the quality after curing were investigated. Both EBR and MT treatments significantly enhanced the appearance quality of tobacco leaves at the stem-drying stage.

Variation in Nutritional Components and Antioxidant Capacity of Different Cultivars and Organs of .

is a frequently consumed leafy vegetable. However, research on its nutritional components is limited. This study aimed to explore the variation in the nutritional components and antioxidant capacity of different cultivars and organs of .

Transcriptome Analysis Reveals the Mechanism by Which Exogenous Melatonin Treatment Delays Leaf Senescence of Postharvest Chinese Kale ( var. ).

Melatonin, a pleiotropic small molecule, is employed in horticultural crops to delay senescence and preserve postharvest quality. In this study, 100 µM melatonin treatment delayed a decline in the color difference index * and *, maintaining the content of chlorophyll and carotenoids, thereby delaying the yellowing and senescence of Chinese kale. Transcriptome analysis unequivocally validates melatonin's efficacy in delaying leaf senescence in postharvest Chinese kale stored at 20 °C.

CRISPR/Cas9-mediated BoaAOP2s editing alters aliphatic glucosinolate side-chain metabolic flux and increases the glucoraphanin content in Chinese kale.

Glucoraphanin (GRA) is an aliphatic glucosinolate (GSL), and its hydrolysis product has powerful anticancer activity. ALKENYL HYDROXALKYL PRODUCING 2 (AOP2) gene, encodes a 2-oxoglutarate-dependent dioxygenase, which can catalyze GRA to form gluconapin (GNA). However, GRA only present in trace amounts in Chinese kale.

Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process.

The flavor of Guizhou suancai fermented by the emerging varieties Zhuchang-2 (ZC-2) and Zhuchang Red (ZC Red) is superior to that of ZC-1, a typical local variety of leaf mustard in Guizhou Province, China. Here, changes in phytochemical qualities during the fermentation of three Guizhou suancai were characterized to identify the causes underlying differences in flavor. The content of pigments, antioxidants, gluconapin, gluconasturtiin, and total isothiocyanates, and antioxidant capacity were highest in fresh ZC Red.

Variation in the main health-promoting compounds and antioxidant activity of different organs of Wasabi (Eutrema ) from two producing areas.

Wasabi (Eutrema ), also known as Japanese horseradish, is a perennial herb widely used in Japanese cuisine for its special flavour. The health-promoting phytochemicals and antioxidant capacity of four organs (leaf, petiole, rhizome, and root) of two cultivars (Chuankui-1 and Chuankui-2) of wasabi from two producing areas, Leibo and Guangyuan in Sichuan Province, China, were investigated in this study. The results showed that leaves were rich in pigments, soluble protein, ascorbic acid, and total phenolics and had the highest antioxidant capacity.

Effect of the Number of Dark Days and Planting Density on the Health-Promoting Phytochemicals and Antioxidant Capacity of Mustard () Sprouts.

Mustard is an edible vegetable in the genus with tender and clean sprouts and short growth cycles that has become a rich source of nutrients required by humans. Here, the effects of dark exposure duration and planting density on the health-promoting phytochemicals and the antioxidant capacity of mustard sprouts were evaluated. The content of soluble sugar, soluble protein, chlorophyll, and carotenoids and the antioxidant capacity of mustard were higher in the two-day dark treatment; the content of indolic glucosinolates was also more affected in the dark day experiment than in the planting density experiment.

Physiological and Comparative Transcriptome Analysis Reveals the Mechanism by Which Exogenous 24-Epibrassinolide Application Enhances Drought Resistance in Potato ( L.).

Drought stress is a key factor limiting the growth and tuber yield of potatoes ( L.). Brassinosteroids (BRs) have been shown to alleviate drought stress in several plant species; however, little is known about the physiological and molecular mechanisms by which BRs enhance drought resistance in potatoes.

Variation in the Main Health-Promoting Compounds and Antioxidant Activity of Different Edible Parts of Purple Flowering Stalks ( var. ) and Green Flowering Stalks ( var. ).

Purple flowering stalks and green flowering stalks of are widely cultivated in the middle and upper reaches of the Yangtze River. Here, concentrations of the main health-promoting compounds and antioxidant capacity levels were characterized in different parts (leaves, peel, flesh, and inflorescences) of purple and green flowering stalks. There were significant differences in the concentrations of health-promoting compounds between the two variants; the concentrations of pigments, especially anthocyanidins, and gluconapin, were significantly higher in purple flowering stalks than in green flowering stalks, and the progoitrin content was significantly higher in green flowering stalks than in purple flowering stalks.

Packaging With Different Color Bags Under Light Exposure Improves Baby Mustard ( var. ) Postharvest Preservation.

Effect of packaging baby mustard into bags of different color under light exposure on its visual quality and the content of chlorophyll, carotenoids, and glucosinolates at 20°C was investigated. Packaging with seven color bags under light exposure prolonged the shelf life, especially green (GB), blue (BB), and transparent (TB) bags with holes, and their shelf life was 1.7, 1.

The effect of different thawing methods on the health-promoting compounds and antioxidant capacity in frozen baby mustard.

The effects of five domestic thawing methods, including air thawing (AIR), water thawing with bags (W + B), water thawing without bags (W - B), refrigerator thawing (REF), and microwave thawing (MIC), on the main health-promoting compounds and antioxidant capacity in both unblanched and blanched baby mustard were investigated in this study. The results showed that different thawing methods markedly affected the health-promoting compounds and antioxidant capacity of baby mustard. MIC better retained the overall nutritional quality of frozen baby mustard compared with the four other treatments.

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

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.

Melatonin Treatment Delays Senescence and Maintains the Postharvest Quality of Baby Mustard ( var. ).

The effect of melatonin treatment on the visual quality and content of health-promoting compounds in baby mustard ( var. ) at 20°C was investigated in this study. Application of 100 μmol L melatonin was the most effective in prolonging the shelf life of baby mustard among all of the concentrations tested (1, 50, 100, and 200 μmol L).

Light irradiation maintains the sensory quality, health-promoting phytochemicals, and antioxidant capacity of post-harvest baby mustard.

The ability of white, red, and blue irradiation to maintain sensory quality, health-promoting compounds, and antioxidant capacity, and regulate glucosinolate metabolism-related gene expression in post-harvest baby mustard was studied. Irradiation with 80 µmol m s extended the shelf life of post-harvest baby mustard. Irradiation delayed the increase in weight loss and the decrease in sensory parameter scores and the levels of ascorbic acid, total phenolics, glucosinolate, and antioxidant capacity during storage of baby mustard.

Modified Atmosphere Packaging Maintains the Sensory and Nutritional Qualities of Post-harvest Baby Mustard During Low-Temperature Storage.

Baby mustard is a popular, yet highly perishable, vegetable. There is a need to develop effective methods for maintaining post-harvest qualities of baby mustard. Here, the lateral buds of baby mustard were packed in transparent polyethylene bags with no holes (M0), 6 mm in diameter holes (M1), or 12 mm in diameter holes (M2) and stored at 4°C.

Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard.

This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity.

Effect of light on sensory quality, health-promoting phytochemicals and antioxidant capacity in post-harvest baby mustard.

The effect of light exposure on sensory quality, health-promoting phytochemical contents, and antioxidant capacity in the lateral buds of baby mustard plants was investigated at ambient storage temperature (20 °C). The results showed that light exposure (36 μmol m s) during post-harvest storage significantly prolonged shelf life (more than 1.75-fold), delayed the weight loss and the decrease of firmness.