FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (17): 238-245.doi: 10.7506/spkx1002-6630-20190805-052

• Packaging & Storage • Previous Articles     Next Articles

Effect of Combined UV-C and Red Light Emitting Diode Irradiation on Storage Quality of Broccoli

LIU Zesong, SHI Junyan, ZUO Jinhua, GAO Lipu, WANG Qing, MENG Demei   

  1. (1. Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;2. College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China)
  • Online:2020-09-15 Published:2020-09-16

Abstract: In this study, 3 kJ/m2 ultraviolet-C (UV-C) and 50 μmol/(m2·s) red light emitting diode (LED) irradiation were used separately or in combination to treat postharvest broccoli, which was subsequently stored at (20 ± 1) ℃. Changes in its appearance and physiological characteristics were observed to evaluate the effect of this combined treatment on the storage quality of broccoli. The experimental results showed that combined UV-C and red LED irradiation could effectively maintain the sensory quality, inhibit mass loss and the increase in malondialdehyde (MDA) content, delay the decrease in chlorophyll and vitamin C content, and enhance the activities of peroxidase (POD), catalase (CAT) and aseorbate peroxidase (APX) compared with UV-C, daylight and red LED irradiation. Thus, combined UV-C and red LED irradiation can effectively maintain the quality and prolong the shelf life of broccoli.

Key words: ultraviolet-C; light emitting diode; combined treatment; broccoli; quality

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