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The effect of LED irradiation on the quality of cabbage stored at a low temperature

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Abstract

The effects of light emitting diode (LED) irradiation on maintaining freshness and nutrition in cabbage during low temperature storage were investigated. Cabbage, ‘Dongdori’ was stored at 4–5°C for 18 days under white, green, blue, and red LED light. On day 15 of storage, the total chlorophyll content of cabbage was highest for green, followed by white, red, blue, and a nonirradiated control group. The vitamin C content was highest for blue, followed by white, green, red, and the control. On day 18 of storage, the total polyphenolic content in cabbage was highest for blue followed by white, red, green, and the control. LED irradiation is effective for enriching the chlorophyll, vitamin C, and polyphenol contents of cabbage stored at a low temperature and results suggest that LED colors have different effects.

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Authors and Affiliations

  1. Department of Nutritional Science & Food Management, Ewha Womans University, Seoul, 120-750, Korea

    Ye Jin Lee, Ji Eun Oh & Mi Sook Cho

  2. Samsung Electronics Co., Suwon, Gyeonggi, 443-742, Korea

    Joo Young Ha

Authors
  1. Ye Jin Lee
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  2. Joo Young Ha
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  3. Ji Eun Oh
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  4. Mi Sook Cho
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Correspondence to Mi Sook Cho.

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Lee, Y.J., Ha, J.Y., Oh, J.E. et al. The effect of LED irradiation on the quality of cabbage stored at a low temperature. Food Sci Biotechnol 23, 1087–1093 (2014). https://doi.org/10.1007/s10068-014-0149-6

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  • DOI: https://doi.org/10.1007/s10068-014-0149-6

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