Pak-choi contains high levels of several nutrients that are beneficial to human health, including ascorbic acid, glucosinolates, and polyphenols. Currently, pak-choi has also become more popular and widely used in Western diets. Chinensis) is a cruciferous vegetable native to China. LED irradiation represents a useful approach for extending the shelf life of pak-choi. The present study provides new insights into the effect and the underlying mechanism of LED irradiation on delaying the senescence of pak-choi. Overall, LED irradiation delayed the senescence of postharvest pak-choi mainly by activating photosynthesis, inducting glucosinolate biosynthesis, and inhibiting the down-regulation of porphyrin and chlorophyll metabolism pathways. Additionally, chlorophyllide a, chlorophyll, as well as total glucosinolate content was positively induced by LED irradiation. More specifically, porphyrin and chlorophyll metabolism and glucosinolate biosynthesis were significantly induced by LED irradiation, which is consistent with metabolomics reported previously. Several pathways were markedly induced by LED irradiation, with photosynthesis being the most notable.
A total of 7761 differentially expressed genes (DEGs) were identified in response to the LED irradiation of pak-choi during postharvest storage. To investigate the mechanism of LED treatment in maintaining the quality of pakchoi, metabolite profiles reported previously were complemented by transcriptomic profiling to provide greater information. Low-intensity (10 μmol m −2 s −1) white LED (light-emitting diode) light effectively delayed senescence and maintained the quality of postharvest pakchoi during storage at 20 ☌.
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