Effect of light on quality and bioactive compounds in postharvest broccoli florets
Effect of light on quality and bioactive compounds in postharvest broccoli florets
复制标题
光对采后西兰花小花品质和生物活性成分的影响
DOI：
10.1016/j.foodchem.2014.09.134
复制
发表时间：
2015-04-01
期刊：
影响因子：
8.8
通讯作者：
Zheng, Yonghua
中科院分区：
文献类型：
--
作者：
Jin, Peng;Yao, Di;Zheng, Yonghua
The effect of light treatment (fluorescent and light-emitting diode (LED) green light) on shelf life, visual quality and bioactive compounds in broccoli florets was investigated. The results showed that light treatment extended shelf life and inhibited the decrease of H value and chlorophyll contents in broccoli florets stored at 25 degrees C. The content of total phenols and glucosinolates were markedly increased by LED green light, but no effect on sulforaphane. Fluorescent and LED green light treatment significantly increased DPPH radical scavenging activity in broccoli, but little effect was found between the two light treatments. These results indicated that LED green light could be a useful technique for extending shelf life, maintaining visual quality and preventing decrease of bioactive compounds in broccoli florets. (C) 2014 Elsevier Ltd. All rights reserved.
