Different Postharvest Responses of Fresh-Cut Sweet Peppers Related to Quality and Antioxidant and Phenylalanine Ammonia Lyase Activities during Exposure to Light-Emitting Diode Treatments

被引:36
|
作者
Maroga, Gludia M. [1 ]
Soundy, Puffy [1 ]
Sivakumar, Dharini [1 ]
机构
[1] Tshwane Univ Technol, Phytochem Food Network Res Grp, Dept Crop Sci, ZA-0001 Pretoria West, South Africa
基金
新加坡国家研究基金会;
关键词
photo technology; shelf life; Capsicum annuum L; postharvest quality; bioactive compounds; antioxidant activity; LED LIGHT; RED; IRRADIATION; ASCORBATE; FRUITS; PLANTS; GREEN;
D O I
10.3390/foods8090359
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The influence of emitting diode (LED) treatments for 8 h per day on functional quality of three types of fresh-cut sweet peppers (yellow, red, and green) were investigated after 3, 7, 11, and 14 days postharvest storage on the market shelf at 7 degrees C. Red LED light (660 nm, 150 mu mol m(-2) s(-1)) reduced weight loss to commercially acceptable level levels (<= 2.0%) in fresh-cuts of yellow and green sweet peppers at 7 and 11 d, respectively. Blue LED light (450 nm, 100 mu mol m(-2) s(-1)) maintained weight loss acceptable for marketing in red fresh-cut sweet peppers up to 11 d. Highest marketability with minimum changes in color difference ( increment E) and functional compounds (total phenols, ascorbic acid content, and antioxidant activity) were obtained in yellow and green sweet pepper fresh-cuts exposed to red LED light up to 7 and 11 d, respectively, and for red sweet pepper fresh-cuts exposed to blue LED light for 11 d. Red LED light maintained the highest concentrations of beta carotene, chlorophyll, and lycopene in yellow, green, and red sweet pepper fresh-cuts up to 7 d. Similarly, blue LED light showed the highest increase in lycopene concentrations for red sweet pepper fresh-cuts up to 7 d. Red LED (yellow and green sweet peppers) and blue LED (red sweet pepper) lights maintained phenolic compounds by increasing phenylalanine ammonia lyase activity. Thus, the results indicate a new approach to improve functional compounds of different types of fresh-cut sweet pepper.
引用
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页数:17
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