Effect of different light-emitting diode (LED) irradiation on the shelf life and phytonutrient content of broccoli (Brassica oleracea L. var. italica)
| العنوان: | Effect of different light-emitting diode (LED) irradiation on the shelf life and phytonutrient content of broccoli (Brassica oleracea L. var. italica) |
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| المؤلفون: | Silvana De Leonardis, Francesca Fanelli, Teresa Maria Creanza, Giuseppina Mulè, Vania C. Liuzzi, Nicola Ancona, Costantino Paciolla, Martina Loi |
| المصدر: | Food chemistry 283 (2019): 206–214. doi:10.1016/j.foodchem.2019.01.021 info:cnr-pdr/source/autori:Loi M.; Liuzzi V.C.; Fanelli F.; De Leonardis S.; Maria Creanza T.; Ancona N.; Paciolla C.; Mule G./titolo:Effect of different light-emitting diode (LED) irradiation on the shelf life and phytonutrient content of broccoli (Brassica oleracea L. var. italica)/doi:10.1016%2Fj.foodchem.2019.01.021/rivista:Food chemistry/anno:2019/pagina_da:206/pagina_a:214/intervallo_pagine:206–214/volume:283 |
| بيانات النشر: | Elsevier BV, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | Chlorophyll, Light, Phytochemicals, Shelf life, Color, Cold storage, Ascorbic Acid, Brassica, 01 natural sciences, Analytical Chemistry, chemistry.chemical_compound, 0404 agricultural biotechnology, Phenols, Food Preservation, Carotenoid, chemistry.chemical_classification, biology, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, General Medicine, biology.organism_classification, Ascorbic acid, Carotenoids, 040401 food science, 0104 chemical sciences, Cold Temperature, Horticulture, Italy, chemistry, Postharvest, Brassica oleracea L, Brassica oleracea, Light wavelength, Food quality, Food Science |
| الوصف: | Broccoli (Brassica oleracea L. var. italica) is largely cultivated in southern Italy. It is an important source of phytonutrients, which are partially lost during postharvest storage. The aim of this work was to evaluate the overall effect of five different low-intensity light-emitting diodes (LEDs) on the quality parameters of broccoli florets over 20 d of cold storage. The level of ascorbic acid, chlorophylls, carotenoids, phenolic compounds and soluble proteins, as well as colour analysis, were evaluated. Green LED increased the chlorophyll and ascorbic acid content; white, red and yellow LEDs had a positive effect on the redox status of broccoli. Globally, only green LED had a statistically significant positive effect when considering all analysed parameters and could be proposed to prolong the shelf life of broccoli during cold storage. |
| تدمد: | 0308-8146 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20df541661c694b7124702b920c1d5d2Test https://doi.org/10.1016/j.foodchem.2019.01.021Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....20df541661c694b7124702b920c1d5d2 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 03088146 |
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