Quality Improvement of Fresh-Cut Broccoli (Brassica Oleracea L.) during Storage by Light Illumination

Abstract

Abstract: In this study, the effect of continuous light illumination at 2000 lx on the quality of fresh-cut broccoli during 7 days of cold storage was investigated by spectrophotometry. The results indicated that light illumination significantly alleviated chlorophyll degradation and yellowing occurrence during storage, and meanwhile could maintain carotenoids, total soluble solid and vitamin C contents as well as antioxidant capacity of fresh-cut broccoli during storage. However, light illumination also induced more weight loss of fresh-cut broccoli during the whole storage compared with dark storage.

Key words: light illumination, broccoli, quality, fresh-cut

CLC Number:

TS255

References

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