ArticleRSC advances2020
Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard.
Article in RSC advances, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
8 citing papers in PubMed, 19 citations in OpenAlex.
- Postharvest senescence of green vegetables and the role of glutathione metabolism: current state of knowledge and future research opportunities.Frontiers in plant science · 2026Review
- Effects of Storage Temperature, Packaging Material and Wash Treatment on Quality and Shelf Life of Tartary Buckwheat Microgreens.Foods (Basel, Switzerland) · 2022Article
- Effects of 1-MCP Treatment on Physiology and Storage Quality of Root Mustard at Ambient Temperature.Foods (Basel, Switzerland) · 2022Article
- Packaging With Different Color Bags Under Light Exposure Improves Baby Mustard (Frontiers in plant science · 2022Article
- The effect of different thawing methods on the health-promoting compounds and antioxidant capacity in frozen baby mustard.RSC advances · 2021Article
- Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard.Frontiers in nutrition · 2021Article
- Melatonin Treatment Delays Senescence and Maintains the Postharvest Quality of Baby Mustard (Frontiers in plant science · 2021Article
- Modified Atmosphere Packaging Maintains the Sensory and Nutritional Qualities of Post-harvest Baby Mustard During Low-Temperature Storage.Frontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Baby mustard is a perishable vegetable, and thus its distribution and sale as fresh produce face several challenges. However, little effort has been made to identify optimal techniques for postharvest storage of baby mustard. Here, we evaluated the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard during postharvest storage for 6 days at low temperature (4 °C, LT) and ambient temperature (20 °C). The results showed that visual quality scores, weight, firmness, the contents of most glucosinolates, and the ferric reducing antioxidant power value decreased in the lateral buds of baby mustard during both treatments; however, LT treatment delayed declines in these characteristics. In addition, the contents of glucose, fructose, total soluble sugars, ascorbic acid, and flavonoids, as well as the level of 2,2-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid), decreased considerably throughout the storage period, sucrose content increased throughout the storage period, and the contents of proanthocyanidin and total phenolics first increased and then decreased at 20 °C; however, their contents remained stable throughout the storage period under the LT treatment. These findings indicate that LT provides a promising approach for maintaining the sensory and nutritional quality of baby mustard.
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Registered trials
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