Continuous white–blue LED light exposition delays postharvest senescence of broccoli

In this work, the impact of low intensity (20 μmol m−2 s−1) continue illumination with white and blue light-emitting diodes (WB LED) on the shelf life of broccoli heads stored at 5 °C or at 22 °C was assessed. At both temperatures, heads stored under WB LED showed the highest levels of chlorophylls,...

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Bibliographic Details
Published in:Food science & technology 2016-01, Vol.65, p.495-502
Main Authors: Hasperué, Joaquín H., Guardianelli, Luciano, Rodoni, Luis M., Chaves, Alicia R., Martínez, Gustavo A.
Format: Article
Language:English
Subjects:
Antioxidants
ascorbic acid
broccoli
Broccoli storage
carotenoids
fructose
glucose
lighting
Postharvest senescence
postharvest storage
shelf life
sucrose
Sugars
White–blue light emitting-diodes (LED)
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Summary:In this work, the impact of low intensity (20 μmol m−2 s−1) continue illumination with white and blue light-emitting diodes (WB LED) on the shelf life of broccoli heads stored at 5 °C or at 22 °C was assessed. At both temperatures, heads stored under WB LED showed the highest levels of chlorophylls, reflected in a higher Hue angle and lower L* values compared to controls stored in the darkness. Also, during storage at 22 °C the treated samples had a slower rate of sugar lost compared to dark stored controls. At 5 °C, glucose and fructose levels were maintained and sucrose was increased by the WB LED treatment. The dark stored controls showed the highest accumulation of antioxidant compounds, but there were no differences in ascorbic acid content except for the last storage day at 5 °C, being the WB LED samples which had a slightly higher level (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2015.08.041