Effects of LED Green Light Irradiation on Quality of Vegetables in Shelf Life(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2013年08期

Page:

5-9

Research Field:

Publishing date:

Info

Title:

Effects of LED Green Light Irradiation on Quality of Vegetables in Shelf Life

Author(s):

LIU Ran-ran¹; KOU Li-ping¹; YAN Rui-xiang²

1.College of Food Science and Engineering，Northwest Agricultural and Forestry University，Yangling，Shaanxi 712100；

2.National Engineering and Technology Research Center of Agricultural Products Freshness Protection，Tianjin 300384

Keywords:

LED green light; broccoli; asparagus; green pepper; quality in shelf life

PACS:

TS 255.35

DOI:

-

Abstract:

Green light diode emitter was used as radiation source to illuminate broccoli，asparagus，green pepper in the shelf temperature.Sensory quality，chlorophyll content，VC content，soluble solids content and DPPH free radical scavenging activity of three vegetables were tested regularly in the storage period.The results showed that LED green light irradiation could restrain the decline of broccoli and asparagus chlorophyll and VC content content(P＜0.05),which made the two vegetables achieve a good commercial performance;the chlorophyll content of green pepper with LED green light irradiation were lower than the comparison,VC content and soluble solids content had a large range ability,sensory quality had little difference (P＞0.05)which were against the storage of green pepper.

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