Study of Postharvest Quality and Antioxidant Capacity of Freshly Cut Amaranth after Blue LED Light Treatment

Siyuan Jin; Zhaoyang Ding; Jing Xie

doi:10.3390/plants10081614

Study of Postharvest Quality and Antioxidant Capacity of Freshly Cut Amaranth after Blue LED Light Treatment

Plants (Basel). 2021 Aug 6;10(8):1614. doi: 10.3390/plants10081614.

Authors

Siyuan Jin^{1

2}, Zhaoyang Ding^{1

2}, Jing Xie^{1

2

3}

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
² National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
³ Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.

Abstract

Freshly cut vegetables are susceptible to microbial contamination and oxidation during handling and storage. Hence, light-emitting diode technology can effectively inhibit microbial growth and improve antioxidant enzyme activity. In this paper, the freshly cut amaranth was treated with different intensities of blue light-emitting diode (LED_460nm) over 12 days. Chlorophyll content, ascorbic acid content, antioxidant capacity, antioxidant enzymes activity, the changes in microbial count, and sensorial evaluation were measured to analyze the effects of LED treatment on the amaranth. Blue LED_460nm light irradiation improved the vital signs of the samples and extended the shelf life by 2-3 days. The AsA-GSH cycle was effectively activated with the irradiation of 30 μmol/(m²·s) blue LED_460nm light. According to the results, the LED_460nm light could retard the growth of colonies and the main spoilage bacteria, Pseudomonas aeruginosa, of freshly cut amaranth.

Keywords: antioxidation ability; freshly cut amaranth; light-emitting diode; microbial community.

Grants and funding

20DZ2292200/Shanghai Green Leafy Vegetables Agriculture Research System