Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes
Abstract
:1. Introduction
2. Results
2.1. Carotenoids Contents
2.2. Total Phenolic Contents and Antioxidant Ccapacities
2.3. Colour, Ripening Index and Weight Loss
3. Discussion
4. Materials and Methods
4.1. Reagents and Chemicals
4.2. Samples and Experimental Design
4.3. Light Conditions
- CONTROL: Untreated control samples stored in darkness;
- UVA: Samples pre-treated with ultraviolet light-A and later stored in darkness;
- UVC: Samples pre-treated with ultraviolet light-C and later stored in darkness;
- UVA + LED: Samples pre-treated with ultraviolet light-A and later stored under continuous red-blue light;
- UVC + LED: Samples pre-treated with ultraviolet light-C and later stored under continuous red-blue light;
- LED: Samples stored under continuous red-blue light.
4.4. Analysis of Carotenoids by HPLC-DAD
4.5. Analysis of Total Phenolic Compounds
4.6. Analysis of Hydrophilic and Lypophilic Antioxidant Capacity
4.7. Colour Measurements, Ripening Index and Weight Loss
4.8. Statistical Analyses
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Light Source | β- Carotene | E- Lycopene | 15-Z- Lycopene | 13-Z- Lycopene | 9-Z- Lycopene | Total Z- Lycopene | Total Lycopene | Total Carotenoids |
---|---|---|---|---|---|---|---|---|
Day 0 | 3.23 ± 0.30 d | 0.57 ± 0.06 b | 0.15 ± 0.01 b | 0.15 ± 0.01 b | 0.14 ± 0.01 c | 0.44 ± 0.0 b | 1.00 ± 0.07 b | 4.23 ± 0.33 b |
Day 7 | ||||||||
Control | 3.95 ± 0.78 c,d | 2.25 ± 0.78 b | 0.34 ± 0.10 b | 0.19 ± 0.04 b | 0.21 ± 0.05 b,c | 0.73 ± 0.16 b | 2.98 ± 0.93 b | 6.93 ±1.65 b |
UVA | 4.91 ± 1.55 b,c,d | 2.59 ± 0.19 b | 0.32 ± 0.01 b | 0.18 ± 0.02 b | 0.20 ± 0.07 b,c | 0.70 ± 0.08 b | 3.28 ± 0.27 b | 8.19 ±1.82 b |
UVC | 3.43 ± 1.28 d | 1.64 ± 0.68 b | 0.26 ± 0.06 b | 0.17 ± 0.01 b | 0.17 ± 0.01 b,c | 0.60 ± 0.06 b | 2.24 ± 0.74 b | 5.68 ±2.02 b |
UVA + LED | 5.81 ± 0.19 a,b,c | 8.90 ± 1.13 a | 1.11 ± 0.11 a | 0.35 ± 0.08 a | 0.40 ± 0.1 a | 1.85 ± 0.38 a | 10.75 ± 1.51 a | 16.57 ± 1.70 a |
UVC + LED | 7.42 ± 1.31 a | 11.27 ± 2.85 a | 1.42 ± 0.34 a | 0.34 ± 0.02 a | 0.32 ± 0.02 a,b | 2.08 ± 0.39 a | 13.35 ± 3.24 a | 20.77 ± 4.55 a |
LED | 6.58 ± 1.09 a,b | 12.41 ± 6.05 a | 1.19 ± 0.61 a,b | 0.58 ± 0.32 a | 0.27 ± 0.07 a,b,c | 2.03 ± 1.00 a | 14.44 ± 7.05 a | 21.02 ± 8.14 a |
Light Source | TPCs (mg GAEs 1 kg−1) | FRAP-H (µmol TEs 2 kg−1) | FRAP-L (µmol TEs kg−1) |
---|---|---|---|
Day 0 | 193 ± 16 | 1602 ± 114 c | 128 ± 16 b |
Day 7 | |||
Control | 202 ± 78 | 1766 ± 183 b,c | 153 ± 2.3 b |
UVA | 156 ± 58 | 1846 ± 87 b | 139 ± 21 b |
UVC | 172 ± 13 | 1692 ± 114 b,c | 142 ± 9.3 b |
UVA + LED | 206 ± 33 | 2529 ± 40 a | 198 ± 37 a |
UVC + LED | 200 ± 65 | 2402 ± 120 a | 222 ± 11 a |
LED | 223 ± 22 | 2446 ± 25 a | 214 ± 7.9 a |
Light Source | L* | a* | b* | a*/b* | Chroma | Hue | ΔE |
---|---|---|---|---|---|---|---|
Day 0 | 55.41 ± 4.08 a | −7.02 ± 1.66 c | 23.07 ± 4.58 a | −0.32 ± 0.14 c | 24.19 ± 4.03 | 107.71 ± 6.78 a | |
Day 7 | |||||||
Control | 49.77 ± 1.88 b | 2.21 ± 1.64 b | 21.22 ± 3.42 a,b | 0.11 ± 0.08 b | 21.39 ± 3.34 | 84.10 ± 4.86 b | 11.37± 2.34 b |
UVA | 48.88 ± 2.59 b | 4.23 ± 3.86 b | 20.28 ± 3.43 a,b | 0.19 ± 0.16 b | 20.95 ± 4.10 | 79.98 ± 8.79 b | 14.07 ± 1.33 b |
UVC | 48.63 ± 1.18 b,c | 2.48 ± 3.12 b | 19.66 ± 3.28 a,b | 0.11 ± 0.14 b | 20.00 ± 3.61 | 84.26 ± 7.97 b | 12.73 ± 0.92 b |
UVA + LED | 46.35 ± 0.95 b,c | 14.12 ± 2.09 a | 15.66 ± 4.51 b | 0.93 ± 0.14 a | 21.14 ± 4.74 | 47.01 ± 4.20 c | 24.53 ± 0.31 a |
UVC + LED | 44.68 ± 0.93 c | 12.36 ± 0.74 a | 15.83 ± 2.94 b | 0.79 ± 0.10 a | 20.12 ± 2.77 | 51.55 ± 3.55 c | 23.43 ± 0.15 a |
LED | 44.86 ± 2.90 c | 12.92 ± 0.89 a | 15.97 ± 4.34 b | 0.85 ± 0.21 a | 20.63 ± 3.84 | 50.19 ± 6.61 c | 23.97 ± 2.08 a |
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Baenas, N.; Iniesta, C.; González-Barrio, R.; Nuñez-Gómez, V.; Periago, M.J.; García-Alonso, F.J. Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes. Molecules 2021, 26, 1847. https://doi.org/10.3390/molecules26071847
Baenas N, Iniesta C, González-Barrio R, Nuñez-Gómez V, Periago MJ, García-Alonso FJ. Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes. Molecules. 2021; 26(7):1847. https://doi.org/10.3390/molecules26071847
Chicago/Turabian StyleBaenas, Nieves, Celia Iniesta, Rocío González-Barrio, Vanesa Nuñez-Gómez, María Jesús Periago, and Francisco Javier García-Alonso. 2021. "Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes" Molecules 26, no. 7: 1847. https://doi.org/10.3390/molecules26071847