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Effects of light exposure on chlorophyll, sugars and vitamin C content of fresh‐cut celery ( A pium graveolens var. dulce) petioles
Author(s) -
Zhan Lijuan,
Hu Jinqiang,
Pang Lingyun,
Li Yu,
Shao Jianfeng
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12292
Subject(s) - darkness , sucrose , sugar , vitamin c , reducing sugar , dry matter , ascorbic acid , botany , chemistry , horticulture , chlorophyll , food science , biology
Summary Effects of light exposure (24 μmol m −2 s −1 ) on fresh‐cut celery nutritional quality were evaluated during 8‐day storage at 7 °C using darkness as control. Light exposure preserved 47% chlorophyll a and 48% chlorophyll b contents more than darkness at the end of storage. Sucrose, reducing sugar and glucose contents in light‐stored petioles were 17%, 25% and 67% higher than those in dark‐stored petioles after 8‐day storage, respectively, thus resulting in higher total soluble solids content in light condition. Moreover, l ‐ascorbic acid content increased at 2‐day storage in light condition and was 46% more than in darkness at the end of storage. The fresh weight loss significantly increased in all petioles, and this increase was markedly accelerated by light exposure with a maximum of 1.43% at the end of storage. Dry matter content was induced more by light exposure than by darkness at 2‐day storage.