CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Continuous whiteeblue LED light exposition delays postharvest
Autor/es:
JOAQUÍN H. HASPERUÉ, LUCIANO GUARDIANELLI, LUIS M. RODONI, ALICIA R. CHAVES, GUSTAVO A. MARTÍNEZ
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2016 vol. 65 p. 495 - 502
ISSN:
0023-6438
Resumen:
In this work, the impact of low intensity (20 mmol m2 s1) continue illumination with white and bluelight-emitting diodes (WB LED) on the shelf life of broccoli heads stored at 5 C or at 22 C was assessed.At both temperatures, heads stored under WB LED showed the highest levels of chlorophylls, reflected ina higher Hue angle and lower L* values compared to controls stored in the darkness. Also, during storageat 22 C the treated samples had a slower rate of sugar lost compared to dark stored controls. At 5 C,glucose and fructose levels were maintained and sucrose was increased by the WB LED treatment. Thedark stored controls showed the highest accumulation of antioxidant compounds, but there were nodifferences in ascorbic acid content except for the last storage day at 5 C, being the WB LED sampleswhich had a slightly higher level (p < 0.05). Finally, treated samples showed an increment in the totalcarotenoid content, mainly during storage at 22 C. According to the results, WB LED treatment would bea feasible and low cost technology to enlarge the postharvest storage of whole broccoli heads.