Low intensity light treatment improves purple kale (<i>Brassica oleracea</i> var. sabellica) postharvest preservation at room temperature

Autores
Bárcena, Alejandra; Martínez, Gustavo Adolfo; Costa, Lorenza
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Purple Kale is a vegetable of the Brassicaceae family whose are popularly consumed in recent years due to their high level of healthy components. For consumption, matures leaves are harvested and postharvest senescence is induced. Changes in color leaves due to chlorophyll degradation are the main visible symptoms of postharvest senescence, but there are other changes that affect the nutritional quality of kale. The aim of this study was to investigate if low intensity light pulses could be used to delay postharvest senescence of purple kale stored at room temperature. Daily treatments with 1 h pulses of white or red light were performed. Irradiated samples had approximately 40% higher chlorophyll and protein and more of 20% higher antioxidant capacity and soluble sugar content than control samples regardless of light quality used in treatment (white or red). Both light treatments improve the appearance and quality of kale during storage at room temperature.
Instituto de Fisiología Vegetal
Materia
Ciencias Agrarias
Ciencias Naturales
Food science
Postharvest food processing
Agricultural science
Plant biology
Purple kale
Postharvest senescence
Anthocyanin
Antioxidant capacity
Light treatments
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/107874
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/107874
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Low intensity light treatment improves purple kale (<i>Brassica oleracea</i> var. sabellica) postharvest preservation at room temperatureBárcena, AlejandraMartínez, Gustavo AdolfoCosta, LorenzaCiencias AgrariasCiencias NaturalesFood sciencePostharvest food processingAgricultural sciencePlant biologyPurple kalePostharvest senescenceAnthocyaninAntioxidant capacityLight treatmentsPurple Kale is a vegetable of the Brassicaceae family whose are popularly consumed in recent years due to their high level of healthy components. For consumption, matures leaves are harvested and postharvest senescence is induced. Changes in color leaves due to chlorophyll degradation are the main visible symptoms of postharvest senescence, but there are other changes that affect the nutritional quality of kale. The aim of this study was to investigate if low intensity light pulses could be used to delay postharvest senescence of purple kale stored at room temperature. Daily treatments with 1 h pulses of white or red light were performed. Irradiated samples had approximately 40% higher chlorophyll and protein and more of 20% higher antioxidant capacity and soluble sugar content than control samples regardless of light quality used in treatment (white or red). Both light treatments improve the appearance and quality of kale during storage at room temperature.Instituto de Fisiología Vegetal2019info: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/10915/107874enginfo:eu-repo/semantics/altIdentifier/url/http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC6819828&blobtype=pdfinfo:eu-repo/semantics/altIdentifier/issn/2405-8440info:eu-repo/semantics/altIdentifier/pmid/31687563info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2019.e02467info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:23:51Zoai:sedici.unlp.edu.ar:10915/107874Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:23:51.983SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Low intensity light treatment improves purple kale (<i>Brassica oleracea</i> var. sabellica) postharvest preservation at room temperature
title Low intensity light treatment improves purple kale (<i>Brassica oleracea</i> var. sabellica) postharvest preservation at room temperature
spellingShingle Low intensity light treatment improves purple kale (<i>Brassica oleracea</i> var. sabellica) postharvest preservation at room temperature
Bárcena, Alejandra
Ciencias Agrarias
Ciencias Naturales
Food science
Postharvest food processing
Agricultural science
Plant biology
Purple kale
Postharvest senescence
Anthocyanin
Antioxidant capacity
Light treatments
title_short Low intensity light treatment improves purple kale (<i>Brassica oleracea</i> var. sabellica) postharvest preservation at room temperature
title_full Low intensity light treatment improves purple kale (<i>Brassica oleracea</i> var. sabellica) postharvest preservation at room temperature
title_fullStr Low intensity light treatment improves purple kale (<i>Brassica oleracea</i> var. sabellica) postharvest preservation at room temperature
title_full_unstemmed Low intensity light treatment improves purple kale (<i>Brassica oleracea</i> var. sabellica) postharvest preservation at room temperature
title_sort Low intensity light treatment improves purple kale (<i>Brassica oleracea</i> var. sabellica) postharvest preservation at room temperature
dc.creator.none.fl_str_mv Bárcena, Alejandra
Martínez, Gustavo Adolfo
Costa, Lorenza
author Bárcena, Alejandra
author_facet Bárcena, Alejandra
Martínez, Gustavo Adolfo
Costa, Lorenza
author_role author
author2 Martínez, Gustavo Adolfo
Costa, Lorenza
author2_role author
author
dc.subject.none.fl_str_mv Ciencias Agrarias
Ciencias Naturales
Food science
Postharvest food processing
Agricultural science
Plant biology
Purple kale
Postharvest senescence
Anthocyanin
Antioxidant capacity
Light treatments
topic Ciencias Agrarias
Ciencias Naturales
Food science
Postharvest food processing
Agricultural science
Plant biology
Purple kale
Postharvest senescence
Anthocyanin
Antioxidant capacity
Light treatments
dc.description.none.fl_txt_mv Purple Kale is a vegetable of the Brassicaceae family whose are popularly consumed in recent years due to their high level of healthy components. For consumption, matures leaves are harvested and postharvest senescence is induced. Changes in color leaves due to chlorophyll degradation are the main visible symptoms of postharvest senescence, but there are other changes that affect the nutritional quality of kale. The aim of this study was to investigate if low intensity light pulses could be used to delay postharvest senescence of purple kale stored at room temperature. Daily treatments with 1 h pulses of white or red light were performed. Irradiated samples had approximately 40% higher chlorophyll and protein and more of 20% higher antioxidant capacity and soluble sugar content than control samples regardless of light quality used in treatment (white or red). Both light treatments improve the appearance and quality of kale during storage at room temperature.
Instituto de Fisiología Vegetal
description Purple Kale is a vegetable of the Brassicaceae family whose are popularly consumed in recent years due to their high level of healthy components. For consumption, matures leaves are harvested and postharvest senescence is induced. Changes in color leaves due to chlorophyll degradation are the main visible symptoms of postharvest senescence, but there are other changes that affect the nutritional quality of kale. The aim of this study was to investigate if low intensity light pulses could be used to delay postharvest senescence of purple kale stored at room temperature. Daily treatments with 1 h pulses of white or red light were performed. Irradiated samples had approximately 40% higher chlorophyll and protein and more of 20% higher antioxidant capacity and soluble sugar content than control samples regardless of light quality used in treatment (white or red). Both light treatments improve the appearance and quality of kale during storage at room temperature.
publishDate 2019
dc.date.none.fl_str_mv 2019
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/10915/107874
url http://sedici.unlp.edu.ar/handle/10915/107874
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC6819828&blobtype=pdf
info:eu-repo/semantics/altIdentifier/issn/2405-8440
info:eu-repo/semantics/altIdentifier/pmid/31687563
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2019.e02467
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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