Effect of Light From Compound Light Emitting Diodes on Nutrient Content and Storage Quality of Broccoli Plants

Abstract

This study systematically investigated the effects of red-blue and red-green LED light durations on postharvest broccoli quality under low-temperature storage, proposing an innovative approach for vegetable preservation through non-illumination parameter optimization in LED applications. The results showed that the storage period of broccoli could be extended by 4 days at a temperature of 10°C using red-blue light for 24 h every 48 h. The 10-days storage period using red-blue light revealed a sensory score of 61.8, 0.117 mg/g chlorophyll content, 14.7% weight-loss, 0.46% titratable acid content, 26.4 mg/100 g vitamin C (VC) content, and a color difference of 10.5. The 10-days storage period with red-green light exposure for 24 h every 48 h demonstrated a sensory score of 56.3, 0.102 mg/g chlorophyll content, 13.23% weight loss, 0.33% titratable acid content, 25.53 mg/100 g VC content, and a color difference of 13.17. Therefore, red-blue light irradiation for 24 h every 48 h at 10°C enhanced the appearance of broccoli, effectively improving its commercial value. Furthermore, this process effectively reduced VC, chlorophyll, and the degradation of titratable acids.