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.
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Key words
Brassica oleracea L.,Food quality,Light wavelength,Shelf life,Ascorbic acid,Chlorophyll
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