Shuang Liu, Bin Liu, Songsong Zhao, Tao Zeng, Zhuorui Li, Panagiotis E. Theodorakis, Hengxiang Hu, Chao Wang
{"title":"LED红蓝光源保鲜提高了芹菜和西兰花的冷藏品质","authors":"Shuang Liu, Bin Liu, Songsong Zhao, Tao Zeng, Zhuorui Li, Panagiotis E. Theodorakis, Hengxiang Hu, Chao Wang","doi":"10.1007/s10068-024-01815-6","DOIUrl":null,"url":null,"abstract":"<div><p>This article studied the effect of red and blue combined light irradiation on the postharvest quality of celery (<i>Apium graveolens L.</i>) and broccoli (<i>Brassica oleracea L.var. italica Plenck</i>). In this experiment, all samples were stored at a temperature of 4 °C and a relative humidity of 90%. The control group was placed in the dark environment. The light group was irradiated with red and blue combined light, the luminous flux of red and blue light is 1:1, and the light intensity was 10, 20, 30 μmol/(m<sup>2</sup>/s<sup>−1</sup>), respectively. This study find that the better preservation effect is achieved when the light intensity is 30 μmol/(m<sup>2</sup>/s<sup>−1</sup>), the dry weight loss rate and color difference of celery and broccoli were lower than those of the other experimental groups, and the chlorophyll content was 2.3 times and 1.58 times higher than that of the control group, respectively.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1879 - 1887"},"PeriodicalIF":2.4000,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"LED red and blue light source fresh preservation improved the quality of celery and broccoli during cold storage\",\"authors\":\"Shuang Liu, Bin Liu, Songsong Zhao, Tao Zeng, Zhuorui Li, Panagiotis E. Theodorakis, Hengxiang Hu, Chao Wang\",\"doi\":\"10.1007/s10068-024-01815-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This article studied the effect of red and blue combined light irradiation on the postharvest quality of celery (<i>Apium graveolens L.</i>) and broccoli (<i>Brassica oleracea L.var. italica Plenck</i>). In this experiment, all samples were stored at a temperature of 4 °C and a relative humidity of 90%. The control group was placed in the dark environment. The light group was irradiated with red and blue combined light, the luminous flux of red and blue light is 1:1, and the light intensity was 10, 20, 30 μmol/(m<sup>2</sup>/s<sup>−1</sup>), respectively. This study find that the better preservation effect is achieved when the light intensity is 30 μmol/(m<sup>2</sup>/s<sup>−1</sup>), the dry weight loss rate and color difference of celery and broccoli were lower than those of the other experimental groups, and the chlorophyll content was 2.3 times and 1.58 times higher than that of the control group, respectively.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 9\",\"pages\":\"1879 - 1887\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2025-01-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01815-6\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01815-6","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
LED red and blue light source fresh preservation improved the quality of celery and broccoli during cold storage
This article studied the effect of red and blue combined light irradiation on the postharvest quality of celery (Apium graveolens L.) and broccoli (Brassica oleracea L.var. italica Plenck). In this experiment, all samples were stored at a temperature of 4 °C and a relative humidity of 90%. The control group was placed in the dark environment. The light group was irradiated with red and blue combined light, the luminous flux of red and blue light is 1:1, and the light intensity was 10, 20, 30 μmol/(m2/s−1), respectively. This study find that the better preservation effect is achieved when the light intensity is 30 μmol/(m2/s−1), the dry weight loss rate and color difference of celery and broccoli were lower than those of the other experimental groups, and the chlorophyll content was 2.3 times and 1.58 times higher than that of the control group, respectively.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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