Yuqian Jiang

BACKGROUND: Highland barley seedlings are rich in bioactive phytochemicals and are suitable for the development of functional beverages. Environmental conditions during seedling cultivation are critical, with light quality being an important factor regulating plant secondary metabolism, nutritional composition, and sensory quality. However, the effects of light‐emitting diode (LED) light quality on the phytochemical profile, antioxidant capacity, and sensory properties of highland barley seedlings remain insufficiently understood. This study investigated effects of four light conditions – white, red, and blue LED light and darkness – on the overall quality of highland barley seedlings. RESULTS: Blue light significantly increased total phenolics, flavonoids, vitamin C, and individual phenolic compounds, including chlorogenic acid and proanthocyanidin B2, and resulted in the highest 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) antioxidant activity. Red light promoted higher L * and b * values and a unique aroma, characterized by elevated levels of sulfides and terpenes as determined using an electronic nose (E‐nose). Gas chromatography–mass spectrometry (GC–MS) analysis identified 34 volatile compounds, confirming these light‐induced changes. White light maximized chlorophyll content, probably because of its balanced red–blue spectrum, whereas cultivation in darkness resulted in the highest free amino acid content because of altered metabolic priorities. CONCLUSION: Light quality regulation can selectively affect the amino acid and chlorophyll content, color, and aroma of highland barley seedlings, with blue light being optimal for enriching bioactive compounds and improving antioxidant capacity. These findings provide a theoretical basis for light management strategies to improve the nutritional and commercial value of highland barley seedling products. © 2026 Society of Chemical Industry.

To maintain sensory qualities and ensure microbial safety, freshly slaughtered and chilled pork was pretreated with 5% hydrogen peroxide (H ₂ O ₂ ) solution for 1 min before vacuum packaging (VP) using polyethylene bags. During storage of 14 days at 4°C, sensory attributes including color, appearance, overall sensory score, pH, and volatile compounds, were assessed. Results demonstrated that H ₂ O ₂ pretreatment or VP alone could effectively maintain the color, appearance, and overall quality of fresh chilled pork. The combination of H ₂ O ₂ pretreatment and VP package resulted in lower pH value of 6.31 ± 0.01 and a reduced total viable count (TVC) of 6.13 ± 0.06 log CFU g ⁻¹ on Day 14 compared with the single treatment and the control. Furthermore, the H ₂ O ₂ + VP treatment significantly preserved the surface color, thiobarbituric acid reactive substances (TBARS) level, and total volatile basic nitrogen (TVB‐N). Specifically, the lightness L* value observed from the combined treatment was still at 91.08% of the starting value (Day 0) after 8 days of storage. After 14 days of storage, pork samples in the combined treatment group showed the least quality loss, with TBARS of 0.50 mg kg ⁻¹ and TVB‐N of 14.50 ± 0.20 mg 100g ⁻¹ , respectively. Overall, a combination of H ₂ O ₂ + VP extended the shelf‐life of chilled pork to 14 days, while that of the control was only 6 days. Therefore, integrating H ₂ O ₂ pretreatment with vacuum packaging proved to be an efficient, practical, and promising method to preserve fresh chilled pork.