@article{XU2026, 
author = {Chang XU and Xiaoyue CHENG and Xue HE and Kai REN and Pengxia LI and Xin ZHOU and Huali HU},
title = {Effect of Exogenous VB6 Treatment on the Postharvest Quality of Pakchoi Based on Grey Relational Analysis},
year = {2026},
journal = {Food Science},
volume = {47},
number = {2},
pages = {270-278},
keywords = {pakchoi, vitamin B6, grey relational analysis, quality},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20250725-202},
doi = {10.7506/spkx1002-6630-20250725-202},
abstract = {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.}
}