Effect of different light-emitting diode (LED) irradiation on the shelf life and phytonutrient content of broccoli (Brassica oleracea L. var. italica)
Food Chemistry(2019)
Abstract
•Broccoli were exposed to different light emitting diodes (LED) during cold storage.•Phytonutrients content was evaluated and analyzed by a global statistical analysis.•Green LED increased chlorophyll, ascorbic acid, proteins and overall appearance.•Red and yellow LEDs increased phenols and overall appearance.•Globally, green LED prolonged the shelf life of broccoli during cold storage.
MoreTranslated text
Key words
Brassica oleracea L.,Food quality,Light wavelength,Shelf life,Ascorbic acid,Chlorophyll
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined