The effect of LED irradiation on the quality of cabbage stored at a low temperature

被引：27

作者：

Lee, Ye Jin ^{[1
]}

Ha, Joo Young ^{[2
]}

Oh, Ji Eun ^{[1
]}

Cho, Mi Sook ^{[1
]}

机构：

[1] Ewha Womans Univ, Dept Nutr Sci & Food Management, Seoul 120750, South Korea

[2] Samsung Elect Co, Suwon 443742, Gyeonggi, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2014年 / 23卷 / 04期

关键词：

cabbage; light emitting diode; storage; freshness; nutrition;

D O I：

10.1007/s10068-014-0149-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of light emitting diode (LED) irradiation on maintaining freshness and nutrition in cabbage during low temperature storage were investigated. Cabbage, 'Dongdori' was stored at 4-5A degrees C for 18 days under white, green, blue, and red LED light. On day 15 of storage, the total chlorophyll content of cabbage was highest for green, followed by white, red, blue, and a nonirradiated control group. The vitamin C content was highest for blue, followed by white, green, red, and the control. On day 18 of storage, the total polyphenolic content in cabbage was highest for blue followed by white, red, green, and the control. LED irradiation is effective for enriching the chlorophyll, vitamin C, and polyphenol contents of cabbage stored at a low temperature and results suggest that LED colors have different effects.

引用

页码：1087 / 1093

页数：7

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