文献类型： 外文期刊

作者： Wan, Yan ¹ ; Zhou, Mei ¹ ; Le, Liqing ² ; Gong, Xuxiao ¹ ; Jiang, Liangzhen ¹ ; Huang, Jingwei ³ ; Cao, Xiaoning ⁴ ; Shi, Zhiqiang ⁵ ; Tan, Maoling ¹ ; Cao, Yanan ¹ ; Wu, Xiaoyong ¹ ; Wu, Qi ¹ ; Ye, Xueling ¹ ; Liu, Changying ¹ ; Li, Xiang ¹ ; Peng, Lianxin ¹ ; Xiang, Dabing ¹ ; Zou, Liang ¹ ;

作者机构： 1.Chengdu Univ, Sichuan Engn & Technol Res Ctr Coarse Cereal Indus, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc,Minist Agr & Rural Affa, Chengdu 610106, Sichuan Provinc, Peoples R China

2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China

3.Chengdu Univ, Sch Preclin Med, Chengdu 610106, Sichuan Provinc, Peoples R China

4.Shanxi Agr Univ, Ctr Agr Genet Resources Res, Taiyuan 030031, Peoples R China

5.Sichuan Acad Agr Sci, Biotechnol & Nucl Technol Res Inst, Chengdu 610066, Sichuan Provinc, Peoples R China

关键词： Quinoa leaf vegetable; Harvesting time; Nutrient; Phytochemical composition

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.342； 五年影响因子：4.342 ）

ISSN： 0304-4238

年卷期： 2022 年 304 卷

页码：

收录情况： SCI

摘要： Consumed as a leafy vegetable, quinoa has high value for its unique nutritional and functional composition; however, optimal harvesting time is unknown. Leafy green quinoa was evaluated for morphological traits, nutritional content, phytochemical composition and pigments at eight different harvesting dates. Harvesting time had a significant influence on morphological traits. Leafy green quinoa picked at 55 days after sowing (DAS) was highest with thickest stem, largest leaf number and leaf area, and heaviest leaf yield. Nutritional composition-reducing sugar, crude fat, ash, minerals, and amino acids-varied with harvesting time. Fat content decreased as the harvest date was delayed, quinoa vegetable harvesting at 25 DAS had highest contents of K, Ca, acidic amino acids (AAA), and neutral amino acids (NAA), while harvesting at 45 DAS had highest contents of ash and Ca. Phytochemical composition-total flavonoids (TF), total phenolics (TP), and total saponin (TS) content-were different among harvesting time. Maximum contents of 0-carotene, lycopene, chlorophyll a and chlorophyll b were harvested at 25 DAS. Principal component analysis (PCA) and relationship analysis showed that late harvest (50-55 DAS) was beneficial for yield formation of quinoa vegetables with higher plant, thicker stem, more leaf numbers, larger leaf area and higher leaf yield as well as higher contents of TP, TS and Mg. Earlier medium harvest (25-35 DAS) was suggested to harvest quinoa vegetables with higher contents of AAA, BAA, HAA, NAA, K, 0-carotene, lycopene, and reducing sugar. For the purpose of ash and Ca, later medium harvest (40-45 DAS) was recommended. To pursue higher contents of chlorophyll a, chlorophyll b, TS, fat and Cu, earliest harvest (20 DAS) was recommended. Overall, 25 DAS might be considered the best time for harvesting high-quality leafy green quinoa for commercial purposes.