Red Light Exposure Delays Appearance and Aroma Deterioration of Fresh-Cut Watermelon during Retail Display

文献类型： 外文期刊

第一作者： Shi, Yue

作者： Shi, Yue;Wang, Yubin;Xu, Yong;Zhao, Xiaoyan;Zhang, Chao;Shi, Yue;Ma, Yue;Zhang, Chao;Wang, Yubin;Ma, Yue;Zhao, Xiaoyan;Xu, Yong

作者机构：

期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）

ISSN： 0146-9428

年卷期： 2020 年 2020 卷

页码：

收录情况： SCI

摘要： Appearance and aroma deterioration are the main concerns during the retail display of fresh-cut watermelons. Here, fresh-cut watermelons were exposed to the red, green, blue, and conventional white light at 4 degrees C for 4 days, respectively, and their resulting qualities were compared with the conventional white light as the control. Specifically, the red light presented its maximum emissions in 620-650 nm with a purity of 100% and an intensity of 1104.7 lux. The red light exposure reduced the weight loss to 1.81%, which was reduced by 51.1% of the control. The red light exposure reduced the color difference of the fruit surface significantly as well as maintaining its redness. The water-soaking ratio of the red light exposure was also reduced by 62.8% of the control. Moreover, the red light exposure delayed the aroma deterioration, which resulted from both microbial metabolism and the self-metabolism of volatiles of the fresh-cut watermelon. In summary, the red light exposure was better to delay the appearance and aroma deterioration of fresh-cut watermelons than the conventional white light during their retail display.

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