FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (21): 216-221.doi: 10.7506/spkx1002-6630-20181009-056

• Packaging & Storage • Previous Articles     Next Articles

Effect of Light Exposure Treatment on the Quality of Fresh-Cut Green Bell Pepper (Capsicum annuum L.) during Shelf Display

ZHANG Tingting, SHI Yue, HE Zhaojun, MA Yue, WANG Yubin, ZHAO Xiaoyan, ZHANG Chao,,   

  1. (1. Beijing Vegetable Research Center, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; 2. College of Food and Drug, Luoyang Normal University, Luoyang 471934, China; 3. Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing 100097, China; 4. Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China; 5. Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Beijing 100097, China)
  • Online:2019-11-15 Published:2019-12-02

Abstract: The effect of white, red, blue and green light exposure and dark treatments on the quality of fresh-cut green bell pepper (Capsicum annuum L.) was evaluated. After 5 days of shelf display, the percentage mass loss, color, relative conductivity, malondialdehyde (MDA) content and flavor of fresh-cut green bell pepper were compared among light and dark treatments. Green light exposure led to the lowest percentage mass loss (3.75%) while having little effect on soluble solids content, the degree of damage caused by water soaking, and color difference. The color difference was 3.22 compared with fresh fruit, which was significantly lower than that observed for white light exposure (P < 0.05). Moreover, no significant difference was observed between the effects?of white and green light exposure on the flavor of fresh-cut green pepper (P > 0.05). Therefore, green light exposure was beneficial to maintain the quality of fresh-cut green pepper during shelf display.

Key words: fresh-cut green pepper, light exposure treatment, percentage mass loss, flavor, browning, chlorophyll

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