Short light exposure preserves broccoli head quality and nutrients during refrigerated storage

PINTOS, FEDERICO M.; HASPERUÉ, JOAQUÍN H.; IXTAINA, PABLO; VICENTE, ARIEL R.; LEMOINE, M. LAURA; RODONI, LUIS M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2021

0145-8892

This work explored a short light treatment performance to improve postharvest life and nutrientsof broccoli heads stored at 5 °C and 93 % RH up to 22 d. A white LED was used as a light source.The intensity and exposure times were 9.5 W m-2 and 3 h per day. Compared to dark storage, thelight treatment delayed color changes and preserved chlorophyll pigment levels. The weight loss,respiratory rate and soluble proteins were no affected by light. After 13 d, the light-exposed broccoli had 40 % more total sugars than those stored in the dark. At 13 and 22 d, the lightexposed broccoli had 40 and 70 % higher ascorbic acid content, respectively, relating to darkstored broccoli. Antioxidants and carotenoids in light-exposed broccoli were higher than in control. White light, 3 h per day, could be a helpful technology to complement broccoli refrigerated-storage.Practical ApplicationsRefrigeration is the most effective and widespread technology to reduce vegetable senescence andpost-harvest losses. Although some products, such as broccoli, lose their nutrients and quality veryquickly under refrigeration. Complementary technologies to low-temperature storage becomerelevant for these highly perishable products. The combined effect of light and refrigeration on broccoli heads has been assayed mainly by continuous light exposure during room temperaturestorage. Short light treatments are more practical, efficient, and convenient than continuous-light exposure. A daily light exposure treatment (9.5 W m-2 of white light for 3 h) preserved broccoli heads quality and nutrient contain under refrigeration. This non-chemical and safe treatment may complement the broccoli refrigeration during the storage and distribution chain