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

doi:10.7506/spkx1002-6630-20190805-052

Abstract

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

CLC Number:

TS255.36

LIU Zesong, SHI Junyan, ZUO Jinhua, GAO Lipu, WANG Qing, MENG Demei. Effect of Combined UV-C and Red Light Emitting Diode Irradiation on Storage Quality of Broccoli[J]. FOOD SCIENCE, 2020, 41(17): 238-245.

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

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