Red LED irradiation maintains the postharvest quality of broccoli by elevating antioxidant enzyme activity and reducing the expression of senescence-related genes

Jiang, Aili; Zuo, Jinhua; Zheng, Qiuli; Guo, Lei; Gao, Lipu; Zhao, Shugang; Wang, Qing; Hu, Wenzhong

doi:10.1016/j.scienta.2019.03.016

Cited by 63 publications

(23 citation statements)

References 34 publications

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“…A previous study showed that red light irradiation at an intensity of 50 µmol m −2 s −1 significantly enhanced APX and CAT activity in broccoli over a 7‐day storage period (Jiang et al., 2019). Similarly, white light irradiation (448 and 549 nm, 10 µmol m −2 s −1 ) effectively increased the expression level of the POD‐related gene BrPOD in pak choi, and the corresponding POD activity showed a similar trend over the 7 d of storage, increasing by nearly 3 units.…”

Section: Effects Of Led Irradiation On Postharvest Fruits and Vegetablesmentioning

confidence: 96%

“…Red or green LED (12–13 µmol m −2 s −1 ; 50 µmol m −2 s −1 ) irradiated at a period of 12 h per day are verified to delay the senescence rate of mature broccoli and prolong the shelf life of the samples by more than three times (Jiang et al., 2019; Jin et al., 2015). Broccoli irradiated by red light had higher chlorophyll content, lower yellowing rates and weight loss rate during storage (Jiang et al., 2019). The research results at the molecular level supported the above view (Büchert et al., 2011; Zhou et al., 2019).…”

Section: Effects Of Led Irradiation On Postharvest Fruits and Vegetablesmentioning

confidence: 99%

“…In the first 3 days of red LED irradiation, the expression levels of genes related to chlorophyll degradation enzymes, BoCLH2, BoCLH3, and BoPAO, were very low. This indicates that light treatment inhibited the expression of genes related to chlorophyll degradation enzymes in the early storage period, resulting in a lower chlorophyll degradation rate compared with the dark set (Jiang et al., 2019). Similarly, Pintos et al.…”

Section: Effects Of Led Irradiation On Postharvest Fruits and Vegetablesmentioning

confidence: 99%

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Light‐emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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In order to maintain the original taste, flavors, and appearance, fresh foods usually do not go through complex processing prior to sale; this makes them prone to deterioration due to external factors. Light‐emitting diodes (LEDs) have many unique advantages over traditional preservation technologies leading to their increasing application in the food industry. This paper reviews the luminescence principles of LED, the advantages of LED compared with traditional lighting equipment, and its possible preservation mechanism, and then critically summarizes the beneficial effects of LED irradiation on the ripening and aging process of various fruits and vegetables (climacteric and non‐climacteric). The activity changes of many enzymes closely related to crop development and quality maintenance, and the variation of flavor components caused by LED irradiation are discussed. LED illumination with a specific spectrum also has the important effect of maintaining the original color and flavor of meat, seafood, and dairy products. For microorganisms attached to the surface of animal‐derived food, both 400–460 nm LED irradiation based on photodynamic inactivation principle and UV–LED irradiation based on ultraviolet sterilization principle have high bactericidal efficacy. Although there is still a lack of useful standards for matching optimal LED irradiation dose with wavelength, perhaps in the near future, the improved LED irradiation system will be applied extensively in the food industry.

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Section: Effects Of Led Irradiation On Postharvest Fruits and Vegetablesmentioning

confidence: 96%

Section: Effects Of Led Irradiation On Postharvest Fruits and Vegetablesmentioning

confidence: 99%

Section: Effects Of Led Irradiation On Postharvest Fruits and Vegetablesmentioning

confidence: 99%

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Light‐emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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“…Light exposure delayed green color degradation during room temperature storage of some leafy commodities (Liu et al, 2015) and broccoli (Favre et al, 2018). Light exposure can delay some Chl catabolism enzyme expression (Jiang et al, 2019). In broccoli, light exposure as a refrigeration complement has been approached mainly by continuous illumination.…”

Section: Color and Chlorophyllsmentioning

confidence: 99%

Short light exposure preserves broccoli head quality and nutrients during refrigerated storage

Pintos

Hasperué

Ixtaina

et al. 2021

J. Food Process. Preserv.

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Broccoli (Brassica oleracea var. italica) belongs to the Brassicaceae family. Broccoli immature inflorescence is a rich source of vitamins, phenolic antioxidants, glucosinolates, and fiber (Wang et al., 2017). Fresh broccoli is traditionally marketed whole from open bulk containers.Due to its high metabolic rate, the storage potential of broccoli is only 3-4 days at room temperature (Ma et al., 2014). Refrigeration extends the broccoli postharvest life, generally no more than 3 weeks at 5°C. Likewise, broccoli even loses its nutrients at a very high rate at refrigeration (Nath et al., 2011).Various methodologies have been evaluated to preserves broc-

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“…Another disadvantage of the method is that the solution can dilute the outer layer of the food surface and degrade its functionality. For example, the natural wax layer of fruit and vegetables can be removed after soaking (Jiang et al, 2019). This method is mainly used for fruits, vegetables, and meat (Andrade et al, 2012;Tavassoli-Kafrani et al, 2016;Zhong et al, 2014).…”

Section: Edible Coatings or Filmsmentioning

confidence: 99%

Edible coatings used for conservation of minimally processed vegetables: a review

Guimarães

Motta

Madella

et al. 2020

RSD

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The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.

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Red LED irradiation maintains the postharvest quality of broccoli by elevating antioxidant enzyme activity and reducing the expression of senescence-related genes

Cited by 63 publications

References 34 publications

Light‐emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation

Light‐emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation

Short light exposure preserves broccoli head quality and nutrients during refrigerated storage

Edible coatings used for conservation of minimally processed vegetables: a review

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