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
作者： Kong, Dehui 1 ; Zhao, Wenting 2 ; Ma, Yue 2 ; Liang, Hao 3 ; Zhao, Xiaoyan 1 ;
作者机构： 1.Beijing Univ Agr, Food Sci & Engn Coll, Beijing 100096, Peoples R China
2.Minist Agr & Rural Affairs, Vegetable Res Ctr, Beijing Acad Agr & Forestry Sci,Key Lab Vegetable, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Beijing 100097, Peoples R China
3.Longda Food Grp Co Ltd, Laiyang 265231, Shandong, Peoples R China
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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