Effects of light-emitting diode illumination on the quality of fresh-cut cherry tomatoes during refrigerated storage

文献类型： 外文期刊

第一作者： Kong, Dehui

作者： Kong, Dehui;Zhao, Xiaoyan;Kong, Dehui;Zhao, Wenting;Ma, Yue;Zhao, Xiaoyan;Liang, Hao

作者机构：

关键词： Antioxidant capacity; ascorbic acid; lycopene isomer; phenolic compounds; physicochemical properties

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期：

页码：

收录情况： SCI

摘要： The effects of light-emitting diode (LED) illumination on the quality of fresh-cut cherry tomatoes were investigated. Tomatoes were exposed continuously to red, green, blue and white LED light for 7 days and control samples stored in darkness. Results showed that blue light treatment significantly led to more total soluble solids, lycopene concentration and individual phenolic compounds (chlorogenic acid, caffeic acid, rutin) after 7 days of storage. On day-5, green and blue light-treated tomatoes showed relatively higher firmness than samples treated by other lights and the control. At the early stage of storage, blue light could preserve the fresh flavour of tomatoes compared to other treatments. Overall, the blue light was most effective in the quality preservation of fresh-cut cherry tomatoes and could be used as a novel strategy in the preservation of fresh-cut fruits and vegetables during shelf life.

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