Journal
FOOD CHEMISTRY
Volume 283, Issue -, Pages 206-214Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.01.021
Keywords
Brassica oleracea L.; Food quality; Light wavelength; Shelf life; Ascorbic acid; Chlorophyll
Funding
- University of Bari Aldo Moro, Italy
- Cluster CL.A.N. - Cluster Agrifood Nazionale: SO.FI.A. Sostenibilita della filiera agroalimentare italiana [CTN01_00230_450760]
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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.
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