基于灰色关联度法解析VB6外源处理对上海青采后品质的影响OA

This study investigated the effects of postharvest immersion treatment with different concentrations of VB6 on the quality of pakchoi(Brassica rapa subsp.chinensis)stored at(15±1)℃.A comprehensive evaluation was conducted using grey relational analysis.The results demonstrated that 200 mg/L VB6 treatment resulted in the lowest yellowing index and significantly delayed the decline in chlorophyll content.After 8 days of storage,the total chlorophyll content in this treatment group was 44.9%higher than that in the control group.This treatment effectively maintained the levels of antioxidants including ascorbic acid and total phenols(which were increased by 21.6% and 14.9%compared to the untreated control group,respectively),while significantly inhibiting the accumulation of malondialdehyde(MDA)and nitrite(which were decreased by 36.4% and 24.3%,respectively).Furthermore,it enhanced the activities of catalase(CAT),peroxidase(POD),and superoxide dismutase(SOD),and increased the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activity and total reducing power.Grey relational analysis revealed that the 200 mg/L VB6 treatment achieved the highest comprehensive score(0.776).It is confirmed that 200 mg/L VB6 can delay the postharvest senescence of pakchoi through multiple physiological pathways,which provides theoretical support for the development of novel preservation technologies.