Effect of different light-emitting diode (LED) irradiation on the shelf life and phytonutrient content of broccoli (Brassica oleracea L. var. italica)
Effect of different light-emitting diode (LED) irradiation on the shelf life and phytonutrient content of broccoli (Brassica oleracea L. var. italica)
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DOI：
10.1016/j.foodchem.2019.01.021
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发表时间：
2019-06-15
期刊：
影响因子：
8.8
通讯作者：
Mule, Giuseppina
中科院分区：
文献类型：
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作者：
Loi, Martina;Liuzzi, Vania C.;Mule, Giuseppina
花椰菜（Brassica oleracea L.）变种意大利）主要种植于意大利南部。它是植物营养素的重要来源，在采后储存过程中部分损失。本研究的目的是评估五种不同的低强度发光二极管（LED）对冷藏20 d以上的西兰花小花品质参数的总体影响。抗坏血酸，叶绿素，类胡萝卜素，酚类化合物和可溶性蛋白质的水平，以及颜色分析，进行了评价。绿色LED提高了叶绿素和抗坏血酸含量;白色、红色和黄色LED对青花菜的氧化还原状态有积极影响。在全球范围内，只有绿色LED具有统计学显著的积极影响时，考虑到所有分析的参数，可以提出延长西兰花冷藏期间的货架期。
Broccoli (Brassica oleracea L. var. italica) is largely cultivated in southern Italy. It is an important source of phytonutrients, which are partially lost during postharvest storage. The aim of this work was to evaluate the overall effect of five different low-intensity light-emitting diodes (LEDs) on the quality parameters of broccoli florets over 20 d of cold storage. The level of ascorbic acid, chlorophylls, carotenoids, phenolic compounds and soluble proteins, as well as colour analysis, were evaluated. Green LED increased the chlorophyll and ascorbic acid content; white, red and yellow LEDs had a positive effect on the redox status of broccoli. Globally, only green LED had a statistically significant positive effect when considering all analysed parameters and could be proposed to prolong the shelf life of broccoli during cold storage.