Advances in the use of white light on broccoli and kale postharvest shelf life

PINTOS, FEDERICO; RODONI, LUIS; PATRIGNANI, MARIELA; IXTAINA, PABLO; VICENTE, ARIEL; MARTÍNEZ, GUSTAVO; HASPERUÉ, JOAQUÍN

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

ELSEVIER SCI LTD

Año: 2023 vol. 86

1466-8564

In this work, the effect of irradiation with three different intensities of white light-emitting diodes (LED) on the quality and senescence of refrigerated broccoli and green and red kale was studied. A high increase in weight loss was observed in samples exposed to high (80 μmol m−2 s−1) and low (10 μmol m−2 s−1) LED intensity. Samples stored under mid-intensity (30 μmol m−2 s−1) significantly reduced the change of total color (∆E), hue angle, and lightness (L*) values. Broccoli florets and green kale subjected to mid-intensity illumination retained higher chlorophyll levels than the other treatments (P