Purple light-emitting diode (LED) lights controls chlorophyll degradation and enhances nutraceutical quality of postharvest broccoli florets

被引：29
作者：
Xie, Chunyu [1 ]
Tang, Juan [1 ,2 ]
Xiao, Junxia [1 ,2 ]
Geng, Xin [1 ,2 ]
Guo, Liping [1 ,2 ]
机构：
[1] Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China
[2] Qingdao Special Food Res Inst, Qingdao 266109, Peoples R China
来源：
SCIENTIA HORTICULTURAE | 2022年 / 294卷
基金：
中国国家自然科学基金;
关键词：
Broccoli; Purple led light; Bioactive compounds; Chlorophyll; Glucoraphanin; Gene expression; ANTIOXIDANT ENZYME-ACTIVITY; HEALTH-PROMOTING COMPOUNDS; UV-B TREATMENT; OLERACEA L; GLUCOSINOLATE METABOLISM; GENE-EXPRESSION; VISIBLE-LIGHT; SHELF-LIFE; BRASSICA; SENESCENCE;
D O I：
10.1016/j.scienta.2021.110768
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
The aim of this study was to evaluate the effect of white, red, green, yellow, blue and purple LED lights on visual and nutraceutical quality of broccoli florets during storage at 20 degrees C for 5 days. The results showed that purple LED light exhibited the best effect on reducing yellowing and retaining chlorophyll via down-regulating expression of genes related to chlorophyll degradation, including BoSGR, BoPAO, BoNYC1 and BoRCCR. On the other hand, yellow, blue and purple LED light increased contents of total phenolic and carotenoids compared to darkness. The highest glucoraphanin content was recorded in purple LED light treated broccoli florets, which was supported by the enhanced expression levels of genes related to glucoraphanin biosynthesis. Meanwhile, purple LED light promoted myrosinase activity and its expression, and reduced ESP expression; thus enhanced sulforaphane formation. In conclusion, among all LED lights, purple LED light showed a significant positive effect considering all estimated indicators and would be useful to maintain and improve the quality of broccoli during storage at 20 degrees C.
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页数：9
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