Advances in the use of white light on broccoli and kale postharvest shelf life

Autores
Pintos, Federico Martín; Rodoni, Luis María; Patrignani, Mariela; Ixtaina, Pablo Rubén; Vicente, Ariel Roberto; Martínez, Gustavo Adolfo; Hasperué, Héctor Joaquín
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, the effect of irradiation with three different intensities of white light-emitting diodes (LED) on the quality and senescence of refrigerated broccoli and green and red kale was studied. A high increase in weight loss was observed in samples exposed to high (80 μmol m-2 s-1) and low (10 μmol m-2 s-1) LED intensity. Samples stored under mid-intensity (30 μmol m-2 s-1) significantly reduced the change of total color (ΔE), hue angle, and lightness (L*) values. Broccoli florets and green kale subjected to mid-intensity illumination retained higher chlorophyll levels than the other treatments (P < 0.05), and about 30% more compared to the dark stored samples. These differences were even more evident in red kale. Mid-intensity illumination also markedly reduced sugar losses and improved carotenoid contents. As a whole, results show that the selected intensity of white light used for postharvest illumination has a key influence on treatment efficacy. Industrial relevance: Postharvest shelf life of green vegetables is very limited and there is a need to use environmentally friendly tools to extend it. The use of white light during storage has been proven to be a clean and non-chemical methodology to delay vegetable senescence, but the appropriate illumination conditions to maximize the quality of unprocessed vegetables are still unknown. In the present work, the effect of different lighting conditions on the visual and nutraceutical quality of refrigerated broccoli and green and purple kale was studied, and the best condition was defined. The selected light intensity may be considered for fresh market storage.
Laboratorio de Investigación en Productos Agroindustriales
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Instituto de Fisiología Vegetal
Comisión de Investigaciones Científicas de la provincia de Buenos Aires
Materia
Ciencias Agrarias
Yellowing
Senescence
LED lighting
Storage
Sugars
Chlorophylls
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/157052
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/157052
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Advances in the use of white light on broccoli and kale postharvest shelf lifePintos, Federico MartínRodoni, Luis MaríaPatrignani, MarielaIxtaina, Pablo RubénVicente, Ariel RobertoMartínez, Gustavo AdolfoHasperué, Héctor JoaquínCiencias AgrariasYellowingSenescenceLED lightingStorageSugarsChlorophyllsIn this work, the effect of irradiation with three different intensities of white light-emitting diodes (LED) on the quality and senescence of refrigerated broccoli and green and red kale was studied. A high increase in weight loss was observed in samples exposed to high (80 μmol m-2 s-1) and low (10 μmol m-2 s-1) LED intensity. Samples stored under mid-intensity (30 μmol m-2 s-1) significantly reduced the change of total color (ΔE), hue angle, and lightness (L*) values. Broccoli florets and green kale subjected to mid-intensity illumination retained higher chlorophyll levels than the other treatments (P < 0.05), and about 30% more compared to the dark stored samples. These differences were even more evident in red kale. Mid-intensity illumination also markedly reduced sugar losses and improved carotenoid contents. As a whole, results show that the selected intensity of white light used for postharvest illumination has a key influence on treatment efficacy. Industrial relevance: Postharvest shelf life of green vegetables is very limited and there is a need to use environmentally friendly tools to extend it. The use of white light during storage has been proven to be a clean and non-chemical methodology to delay vegetable senescence, but the appropriate illumination conditions to maximize the quality of unprocessed vegetables are still unknown. In the present work, the effect of different lighting conditions on the visual and nutraceutical quality of refrigerated broccoli and green and purple kale was studied, and the best condition was defined. The selected light intensity may be considered for fresh market storage.Laboratorio de Investigación en Productos AgroindustrialesCentro de Investigación y Desarrollo en Criotecnología de AlimentosInstituto de Fisiología VegetalComisión de Investigaciones Científicas de la provincia de Buenos Aires2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/157052enginfo:eu-repo/semantics/altIdentifier/issn/1466-8564info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2023.103373info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2026-03-31T12:29:37Zoai:sedici.unlp.edu.ar:10915/157052Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292026-03-31 12:29:37.572SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Advances in the use of white light on broccoli and kale postharvest shelf life
title Advances in the use of white light on broccoli and kale postharvest shelf life
spellingShingle Advances in the use of white light on broccoli and kale postharvest shelf life
Pintos, Federico Martín
Ciencias Agrarias
Yellowing
Senescence
LED lighting
Storage
Sugars
Chlorophylls
title_short Advances in the use of white light on broccoli and kale postharvest shelf life
title_full Advances in the use of white light on broccoli and kale postharvest shelf life
title_fullStr Advances in the use of white light on broccoli and kale postharvest shelf life
title_full_unstemmed Advances in the use of white light on broccoli and kale postharvest shelf life
title_sort Advances in the use of white light on broccoli and kale postharvest shelf life
dc.creator.none.fl_str_mv Pintos, Federico Martín
Rodoni, Luis María
Patrignani, Mariela
Ixtaina, Pablo Rubén
Vicente, Ariel Roberto
Martínez, Gustavo Adolfo
Hasperué, Héctor Joaquín
author Pintos, Federico Martín
author_facet Pintos, Federico Martín
Rodoni, Luis María
Patrignani, Mariela
Ixtaina, Pablo Rubén
Vicente, Ariel Roberto
Martínez, Gustavo Adolfo
Hasperué, Héctor Joaquín
author_role author
author2 Rodoni, Luis María
Patrignani, Mariela
Ixtaina, Pablo Rubén
Vicente, Ariel Roberto
Martínez, Gustavo Adolfo
Hasperué, Héctor Joaquín
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Ciencias Agrarias
Yellowing
Senescence
LED lighting
Storage
Sugars
Chlorophylls
topic Ciencias Agrarias
Yellowing
Senescence
LED lighting
Storage
Sugars
Chlorophylls
dc.description.none.fl_txt_mv In this work, the effect of irradiation with three different intensities of white light-emitting diodes (LED) on the quality and senescence of refrigerated broccoli and green and red kale was studied. A high increase in weight loss was observed in samples exposed to high (80 μmol m-2 s-1) and low (10 μmol m-2 s-1) LED intensity. Samples stored under mid-intensity (30 μmol m-2 s-1) significantly reduced the change of total color (ΔE), hue angle, and lightness (L*) values. Broccoli florets and green kale subjected to mid-intensity illumination retained higher chlorophyll levels than the other treatments (P < 0.05), and about 30% more compared to the dark stored samples. These differences were even more evident in red kale. Mid-intensity illumination also markedly reduced sugar losses and improved carotenoid contents. As a whole, results show that the selected intensity of white light used for postharvest illumination has a key influence on treatment efficacy. Industrial relevance: Postharvest shelf life of green vegetables is very limited and there is a need to use environmentally friendly tools to extend it. The use of white light during storage has been proven to be a clean and non-chemical methodology to delay vegetable senescence, but the appropriate illumination conditions to maximize the quality of unprocessed vegetables are still unknown. In the present work, the effect of different lighting conditions on the visual and nutraceutical quality of refrigerated broccoli and green and purple kale was studied, and the best condition was defined. The selected light intensity may be considered for fresh market storage.
Laboratorio de Investigación en Productos Agroindustriales
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Instituto de Fisiología Vegetal
Comisión de Investigaciones Científicas de la provincia de Buenos Aires
description In this work, the effect of irradiation with three different intensities of white light-emitting diodes (LED) on the quality and senescence of refrigerated broccoli and green and red kale was studied. A high increase in weight loss was observed in samples exposed to high (80 μmol m-2 s-1) and low (10 μmol m-2 s-1) LED intensity. Samples stored under mid-intensity (30 μmol m-2 s-1) significantly reduced the change of total color (ΔE), hue angle, and lightness (L*) values. Broccoli florets and green kale subjected to mid-intensity illumination retained higher chlorophyll levels than the other treatments (P < 0.05), and about 30% more compared to the dark stored samples. These differences were even more evident in red kale. Mid-intensity illumination also markedly reduced sugar losses and improved carotenoid contents. As a whole, results show that the selected intensity of white light used for postharvest illumination has a key influence on treatment efficacy. Industrial relevance: Postharvest shelf life of green vegetables is very limited and there is a need to use environmentally friendly tools to extend it. The use of white light during storage has been proven to be a clean and non-chemical methodology to delay vegetable senescence, but the appropriate illumination conditions to maximize the quality of unprocessed vegetables are still unknown. In the present work, the effect of different lighting conditions on the visual and nutraceutical quality of refrigerated broccoli and green and purple kale was studied, and the best condition was defined. The selected light intensity may be considered for fresh market storage.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/157052
url http://sedici.unlp.edu.ar/handle/10915/157052
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1466-8564
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2023.103373
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
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instname_str Universidad Nacional de La Plata
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repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
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