Effect of LED Light Treatment on Qualities and Aroma of Fresh-cut Lettuce
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The effect of LED light treatments on qualities of fresh-cut lettuce was evaluated to inhibit their wilting and yellowing. The white, blue, green, and red LED light treatments and no light treatment were used to irradiate the fresh-cut lettuce for 5 days during the shelf display at 4 ℃. The weight loss, soluble solid content, chlorophyll content, aroma, and browning degrees were compared with the white light treatment as the control. The red LED light with the maximum emissions of 620~650 nm, purity of 77.91%, and intensity of (385.2±45.4) Lux effectively retarded the quality deterioration of the fresh-cut lettuce. After the treatment for 5 d, the weight loss of the red light treatment was 8.89 %, which was lower than that of the control (38.3%). The red light treatment maintained the chlorophyll content of lettuce, being significantly higher than that of the blue and green light treatments. The red light treatment raised the oxygen radical absorbance capacity value for 24.8 % comparing with that of the control; the electric nose analysis showed that no significant difference between the red light treatment and the control. Hence, the red light treatment was beneficial to maintain the original quality and aroma of fresh-cut lettuce.
