Abstract: Coriander (Coriandrum sativum L.) and water spinach (Ipomoea aquatica Forsk.) were stored with 5 μmol/m2•sred light for 4d at 20±1℃. Light could conduce the accumulation of reducing sugar and decrease the consumption of chlorophylland ascorbic acid in coriander and water spinach leaves compared with those under dark condition. Under the light, the sensoryquality of water spinach was better than that of coriander. At the end of storage, chlorophyll contents in coriander and waterspinach under the light were 76.82% and 93.36% respectively higher than those under dark condition, reducing sugar 32.69% and20.57% respectively, and the retention of ascorbic acid 2.31 and 2.38 time respectively. Coriander root parts and water spinachcut-ends were soaked into water so as to keep fresh during storage, but water contents in coriander and water spinach were notcorrelated with light.

Key words: coriander, water spinach, light, quality in storage