期刊
FOOD CHEMISTRY
卷 151, 期 -, 页码 472-479出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.11.086
关键词
Radish microgreens; Light exposure; Quality maintenance; Ascorbic acid; Total phenolics; Antioxidant capacity
资金
- USDA-NIFA Specialty Crop Research Initiative Grant [MDW-2010-01165]
Radish microgreens constitute a good source of bioactive compounds; however, they are very delicate and have a short shelf life. In this study, we investigated the impact of light exposure and modified atmosphere packaging on sensorial quality, bioactive compound concentrations and antioxidant capacity of radish microgreens during storage. Results showed that light exposure during storage increased the amount of ascorbic acid and had no effect on alpha-tocopherol or total phenolic concentrations. Dark storage resulted in higher hydroxyl radical scavenging capacity and carotenoid retention. No significant differences were found for relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity between light and dark treatments. Radish microgreens in bags of 29.5 pmol s(-1) m(-2) Pa-1 oxygen transmission rate (OTR) maintained better quality than those within laser microperforated bags. In conclusion, light exposure accelerated deterioration of radish microgreens, while dark storage maintained quality; and application of OTR bags was beneficial in extending shelf life. (C) 2013 Elsevier Ltd. All rights reserved.
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