In:
Lighting Research & Technology, SAGE Publications
Abstract:
With increased consumers’ demand for safe and healthy food, LED lighting for photobiology has received wider attention. In order to prolong the preservation time of the post-harvest lettuce, this paper documents a novel light source designed for preservation based on the chlorophyll absorption spectrum. Effects of intermittent exposure (35 μmol m −2 s −1 ) on sensory quality and chlorophyll content in fresh lettuce were investigated during 3 days storage at 20°C ± 1°C and 60% ± 1% humidity using dark as the control. The results show that the lighting reduced the colour difference value of lettuce by 23.5% compared with the dark. The content of chlorophyll was 19.7% more than in the dark. The lighting with the novel light source inhibited the decline in the colour difference value − a/ b of lettuce and delayed the degradation of chlorophyll.
Type of Medium:
Online Resource
ISSN:
1477-1535
,
1477-0938
DOI:
10.1177/14771535241231532
Language:
English
Publisher:
SAGE Publications
Publication Date:
2024
detail.hit.zdb_id:
2053874-1
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