Jin Siyuan, Ding Zhaoyang, Xie Jing
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
Plants (Basel). 2021 Aug 6;10(8):1614. doi: 10.3390/plants10081614.
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) 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 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/(m·s) blue LED light. According to the results, the LED light could retard the growth of colonies and the main spoilage bacteria, , of freshly cut amaranth.
新鲜切割的蔬菜在处理和储存过程中容易受到微生物污染和氧化。因此，发光二极管技术可以有效抑制微生物生长并提高抗氧化酶活性。本文对新鲜切割的苋菜进行了为期12天的不同强度蓝光发光二极管（LED）处理。测量了叶绿素含量、抗坏血酸含量、抗氧化能力、抗氧化酶活性、微生物数量变化和感官评价，以分析LED处理对苋菜的影响。蓝光LED照射改善了样品的生命体征，并将保质期延长了2至3天。30 μmol/(m·s) 的蓝光LED照射有效地激活了AsA-GSH循环。根据结果，LED光可以延缓新鲜切割苋菜的菌落和主要腐败细菌的生长。
