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Basella alba is a frequently consumed leafy vegetable. However, research on its nutritional components is limited. This study aimed to explore the variation in the nutritional components and antioxidant capacity of different cultivars and organs of Basella alba. Here, we primarily chose classical spectrophotometry and high-performance liquid chromatography (HPLC) to characterize the variation in nutritional components and antioxidant capacity among different organs (inflorescences, green fruits, black fruits, leaves, and stems) of eight typical cultivars of Basella alba. The determination indices (and methods) included the total soluble sugar (anthrone colorimetry), total soluble protein (the Bradford method), total chlorophyll (the ethanol-extracting method), total carotenoids (the ethanol-extracting method), total ascorbic acid (the HPLC method), total proanthocyanidins (the p-dimethylaminocinnamaldehyde method), total flavonoids (AlCl3 colorimetry), total phenolics (the Folin method), and antioxidant capacity (the FRAP and ABTS methods). The results indicated that M5 and M6 exhibited advantages in their nutrient contents and antioxidant capacities. Additionally, the inflorescences demonstrated the highest total ascorbic acid and total phenolic contents, while the green and black fruits exhibited relatively high levels of total proanthocyanidins and antioxidant capacity. In a comparison between the green and black fruits, the green fruits showed higher levels of total chlorophyll (0.77–1.85 mg g−1 DW), total proanthocyanidins (0.62–2.34 mg g−1 DW), total phenolics (15.28–27.35 mg g−1 DW), and ABTS (43.39–59.16%), while the black fruits exhibited higher levels of total soluble protein (65.45–89.48 mg g−1 DW) and total soluble sugar (56.40–207.62 mg g−1 DW) in most cultivars. Chlorophyll, carotenoids, and flavonoids were predominantly found in the leaves of most cultivars, whereas the total soluble sugar contents were highest in the stems of most cultivars. Overall, our findings underscore the significant influence of the cultivars on the nutritional composition of Basella alba. Moreover, we observed notable variations in the nutrient contents among the different organs of the eight cultivars, and proanthocyanidins may contribute significantly to the antioxidant activity of the fruits. On the whole, this study provides a theoretical basis for the genetic breeding of Basella alba and dietary nutrition and serves as a reference for the comprehensive utilization of this vegetable. [ABSTRACT FROM AUTHOR]

The ability of white, red, and blue irradiation to maintain sensory quality, health‐promoting compounds, and antioxidant capacity, and regulate glucosinolate metabolism‐related gene expression in post‐harvest baby mustard was studied. Irradiation with 80 µmol m−2 s−1 extended the shelf life of post‐harvest baby mustard. Irradiation delayed the increase in weight loss and the decrease in sensory parameter scores and the levels of ascorbic acid, total phenolics, glucosinolate, and antioxidant capacity during storage of baby mustard. Irradiation induced the expression of glucosinolate biosynthesis genes and inhibited glucosinolate degradation gene expression. The glucosinolate content and glucosinolate metabolism‐related gene expression in post‐harvest baby mustard were higher under white and red light irradiation compared with blue light irradiation. These findings indicate that irradiation (80 µmol m−2 s−1), especially of white and red light, is an effective technique for maintaining the sensory and nutritional qualities in post‐harvest baby mustard stored at 20°C. Practical Application: This study was to evaluate the effect of white, red, and blue irradiation on the sensory quality, health‐promoting compounds, antioxidant capacity, and glucosinolate metabolism‐related gene expression of baby mustard during post‐harvest storage, providing an effective and sustainable post‐harvest method to extend shelf life and maintain the post‐harvest quality of baby mustard under ambient temperature storage. Irradiation (80 µmol m−2 s−1), especially of white and red light, is an effective technique for maintaining the sensory and nutritional qualities in post‐harvest baby mustard stored at 20°C. [ABSTRACT FROM AUTHOR]