Treatment with Thyme Essential Oil Delays Loss Reductions in Postharvest Chinese Flowering Cabbage.

ABSTRACT: Leaf yellowing is the primary indicator of deterioration in the quality of Chinese flowering cabbage. In this study, Chinese flowering cabbage (Brassica rapa var. Parachinensis), a perishable, freshly cut vegetable, was treated with 0.5 ppm thyme essential oil and stored at 15 °C with 90% relative humidity (RH), with the aim of exploring its preservation effect. Compared with the control group, the treatment postponed the yellowing and chroma decline of leaves by 24% and 60%, respectively, inhibited the degradation of chlorophyll by 62% and the increase in relative conductivity by 62%, and sustained high contents of vitamin C (0.238 mg/g), soluble solids (8.5%), soluble sugar (2.658 mg/g), and soluble protein (5.294 mg/g) after 7 days of storage. Moreover, the rising activity of per

SUBMITTER: Chen D 

PROVIDER: S-EPMC12609979 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature