Effects of blue light on physiological and biochemical changes in germinating cabbage sprouts

Authors

  • Yanbing Liu Qingdao Agricultural University, People’s Republic of China
  • Jiacheng Xue Qingdao Agricultural University, People’s Republic of China
  • Gongheng Che Qingdao Agricultural University, People’s Republic of China
  • Liping Guo Qingdao Agricultural University, People’s Republic of China
  • Juan Tang Qingdao Agricultural University, People’s Republic of China

DOI:

https://doi.org/10.23986/afsci.119416

Keywords:

free amino acids, ascorbic acid, isothiocyanate , myrosinase

Abstract

Sprouts as a natural food have been commonly consumed in different cultures, which are richer in health-promoting compounds than their mature counterparts. The purpose of this study was to investigate the effects of blue light on physiological and biochemical changes including sprout length, respiratory rate, free amino acids, ascorbic acid, glucosinolates, isothiocyanates and myrosinase activity in germinating cabbage sprouts. Furthermore, their correlation analysis was conducted to elucidate their changing patterns during germination and relationships with each other. The respiratory rate, free amino acids and ascorbic acid content were greatly enhanced by blue light compared to the darkness. Blue light could better retain glucosinolate content in cabbage sprouts than the darkness. More isothiocyanates formation was observed from cabbage sprouts under blue light, which was a result of the promoted myrosinase activity and higher glucosinolate content. These results indicate that blue light has selectively improved the nutritional compounds in germinated cabbage sprouts.

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Published

2022-07-07

Issue

Vol. 31 No. 2 (2022)

Section

Research notes

License

Copyright (c) 2022 Yanbing Liu, Jiacheng Xue, Gongheng Che, Liping Guo, Juan Tang

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How to Cite

Liu, Y. ., Xue, J. ., Che, G. ., Guo, L., & Tang, J. . (2022). Effects of blue light on physiological and biochemical changes in germinating cabbage sprouts. Agricultural and Food Science, 31(2), 78–88. https://doi.org/10.23986/afsci.119416
Received 2022-05-16
Accepted 2022-06-28
Published 2022-07-07