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Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 3005–3014 | Cite as

LED irradiation delays the postharvest senescence of garland chrysanthemum (Chrysanthemum carinatum Schousb.)

  • Fuhui Zhou
  • Sitong Gu
  • Jinhua Zuo
  • Lipu Gao
  • Qing WangEmail author
  • Aili JiangEmail author
Original Paper
  • 21 Downloads

Abstract

In the current study, the effect of white light-emitting diode (LED) light on the postharvest quality of garland chrysanthemum during storage at 20 °C was investigated. Results indicated that, compared to the control, LED treatment maintained higher chlorophyll (Chl) content, as well as a lower respiration rate, malondialdehyde content, and polyphenol oxidase activity. The activity of chlorophyll-degrading enzymes, including chlorophyllase, Mg-dechelatase, chlorophyll-degrading peroxidase, and pheophytinase were also lower in the LED-treated plants. Additionally, the activity of antioxidant enzymes, such as peroxidase, catalase, and ascorbate peroxidase were higher in LED-treated plants than in control plants. Results indicated that the LED treatment maintained the quality and prolonged the shelf-life of garland chrysanthemum, and that the mechanism associated with the beneficial effect of LED lighting may be related to the maintenance of membrane integrity, enhancement of antioxidant enzyme activity, and the inhibition of Chl degradation.

Keywords

White LED light irradiation Membrane integrity Antioxidant activity Chlorophyll degradation 

Notes

Acknowledgements

This research was supported by the National Key R & D Program of China (2016YFD0400901), the China Agriculture Research System Project (CARS-23), the Young Investigator Fund of Beijing Academy of Agricultural and Forestry Sciences (QNJJ201709), and the special innovation ability construction fund of Beijing Academy of Agricultural and Forestry Sciences (20180404 and 20180705). We greatly appreciate to Dr. Michael Wisniewski, USDA-ARS-Appalachian Fruit Research Station for the critical reading of the manuscript.

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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Beijing Vegetable Research CenterBeijing Academy of Agriculture and Forestry SciencesBeijingChina
  2. 2.Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life ScienceDalian Minzu UniversityDalianChina

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