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6-Benzyl Aminopurine Treatment Delays the Quality Deterioration of Pakchoi (Brassica chinensis L.) during Storage

GAO Jianxiao1,2, LIU Dan1,3, GU Rongxin1, HU Huali1, LI Pengxia1,*   

  1. 1. Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
    2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    3. College of Life Science, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2015-02-25 Published:2015-02-16
  • Contact: LI Pengxia

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Abstract:

In this experiment, pakchoi was treated by 0, 15 and 30 mg/L 6-benzyl aminopurine (6-BA) solutions and stored at
(2 ± 1) ℃ with relative humidity of 85%–90%, and its quality, color difference, respiration rate and weight loss, chlorophyll
content, total phenol content, MDA content and DPPH clearance were investigated. The results showed that 6-BA treatment
could improve the storage quality of pakchoi, and 15 mg/L 6-BA treatment had better effect than 30 mg/L 6-BA treatment.
It could significantly delay the yellowing and organoleptic quality loss of pakchoi, reduce weight loss, inhibit the respiration
intensity and the degradation of chlorophyll as well as the increase of MDA, and maintain high total phenol content and
DPPH radical scavenging capacity of pakchoi. Consequently, 15 mg/L 6-BA treatment could delay the quality losses of
pakchoi during storage.

Key words: pakchoi, 6-benzyl aminopurine, storage, quality

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