Effect of Se- treatment on the postharvest storage quality of Chinese white cabbage

The effects of Se- treatment on postharvest quality of Chinese white cabbage were studied.The Chinese white cabbage was soaked in 2 mg / kg sodium selenite for 15 min,and then stored at under room temperature( 25 ± 3 ℃) with modified atmosphere package.The sensory quality,weight loss rate,VC,respiration intensity and flavonoids were measured during the storage to evaluate the preservation effect. The results showed that Se treatment combined with MAP could maintain the sensory quality,reduce the loss rate,weight loss and respiration rate compared to the CK group.Se treatment combined with MAP could also maintain a higher ascorbic acid,SSC and flavonoids in Chinese white cabbage.