期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 4, 页码 2041-2052出版社
WILEY
DOI: 10.1111/ijfs.14836
关键词
Antioxidant capacity; ascorbic acid; lycopene isomer; phenolic compounds; physicochemical properties
资金
- National Key Research and Development Plan [2016YFD0400200]
- Collaborative Innovation Center of the Beijing Academy of Agricultural and Forestry Sciences [KJCX201915]
- China Agriculture Research System project [CARS-23]
- Efficient Ecological Agriculture Innovation Project of Tai'shan Industry Leading Talent Program in Shandong province [LJNY201705]
Blue LED light treatment was found to enhance the nutritional content, firmness, and fresh flavor of fresh-cut cherry tomatoes compared to red, green, white LED light, and control. As a result, blue LED light may serve as an effective strategy for quality preservation of fresh-cut fruits and vegetables during shelf life.
The effects of light-emitting diode (LED) illumination on the quality of fresh-cut cherry tomatoes were investigated. Tomatoes were exposed continuously to red, green, blue and white LED light for 7 days and control samples stored in darkness. Results showed that blue light treatment significantly led to more total soluble solids, lycopene concentration and individual phenolic compounds (chlorogenic acid, caffeic acid, rutin) after 7 days of storage. On day-5, green and blue light-treated tomatoes showed relatively higher firmness than samples treated by other lights and the control. At the early stage of storage, blue light could preserve the fresh flavour of tomatoes compared to other treatments. Overall, the blue light was most effective in the quality preservation of fresh-cut cherry tomatoes and could be used as a novel strategy in the preservation of fresh-cut fruits and vegetables during shelf life.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据