期刊
HELIYON
卷 5, 期 9, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.heliyon.2019.e02467
关键词
Food science; Postharvest food processing; Agricultural science; Plant biology; Purple kale; Postharvest senescence; Anthocyanin; Antioxidant capacity; Light treatments
资金
- CONICET, Argentina (PIO 2018 CONICET-UNLP)
- UNLP, Argentina (PIO 2018 CONICET-UNLP)
Purple Kale is a vegetable of the Brassicaceae family whose are popularly consumed in recent years due to their high level of healthy components. For consumption, matures leaves are harvested and postharvest senescence is induced. Changes in color leaves due to chlorophyll degradation are the main visible symptoms of postharvest senescence, but there are other changes that affect the nutritional quality of kale. The aim of this study was to investigate if low intensity light pulses could be used to delay postharvest senescence of purple kale stored at room temperature. Daily treatments with 1 h pulses of white or red light were performed. Irradiated samples had approximately 40% higher chlorophyll and protein and more of 20% higher antioxidant capacity and soluble sugar content than control samples regardless of light quality used in treatment (white or red). Both light treatments improve the appearance and quality of kale during storage at room temperature.
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