Role of white light intensity and photoperiod during retail in broccoli shelf-life

PINTOS, F.; HASPERUÉ HJ; VICENTE AR; RODONI LM

POSTHARVEST BIOLOGY AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2020 vol. 163

0925-5214

White light illumination during retail has been suggested as a simple, non-chemical way to extend the shelf-lifeof green vegetables. Unfortunately, the influence that key factors like radiation intensity and photoperiod haveon the efficacy of such treatments efficacy is barely understood. Herein, we evaluated the influence that the intensity and photoperiod of white light illumination during retail, had on the shelf-life of cold stored broccoli.Broccoli florets were stored at 5°C and illuminated with white light emitting diodes (LEDs) under three differentlight intensities (Low, 3.6; Mid, 9.5; and High, 19.0W m−⁠ 2). At each light intensity condition samples were subjected to four different light:darkness cycles (3h:21h;6h:18h;12h:12h or 24h:0h). One set of samples packed andstored at 5°C, but kept in darkness, was used as a control. After 0, 11 or 19 d of storage we evaluated weight loss,color, chlorophylls, total sugars, sucrose, glucose and fructose contents. We also assessed the changes in ascorbicacid, carotenoids and phenolic antioxidants. Mid- and High-intensitytreatments proved highly beneficial to delaysenescence. Storage under Mid- and High- intensity white LEDs for 3?12h per day was markedly more effective toprevent yellowing than continuous illumination. Exposure to Mid-intensity light, 3h a day also reduced dehydration, chlorophyll, sucrose, glucose and fructose losses. In addition, broccoli maintained higher levels of ascorbicacid, carotenoids and phenolics at the end of the storage period. These results show that white LED illuminationduring retail may be used to extend the shelf-life of refrigerated broccoli and set the stage for proper intensityand photoperiod usage.