Short light exposure preserves broccoli head quality and nutrients during refrigerated storage

Abstract

This work explored a short light treatment performance to improve postharvest life and nutrients of broccoli heads stored at 5°C and 93% RH up to 22 days. A white LED was used as a light source. The intensity and exposure times were 9.5 W/m2 and 3 hr per day. Compared to dark storage, the light treatment delayed color changes and preserved chlorophyll pigment levels. The weight loss, respiratory rate, and soluble proteins were not affected by light. After 13 days, the light-exposed broccoli had 40% more total sugars than those stored in the dark. At 13 and 22 days, the light-exposed broccoli had 40% and 70% higher ascorbic acid content, respectively, relating to dark-stored broccoli. Antioxidants and carotenoids in light-exposed broccoli were higher than in control. Three hours of white light per day exposure could be a useful technology to complement refrigerated storage of broccoli. Practical applications: Refrigeration is the most effective and widespread technology to reduce vegetable senescence and post-harvest losses. Although, refrigerated broccoli loses its nutrients and quality very quickly. Complementary technologies to low-temperature storage become relevant for highly perishable products. The combined effect of light and refrigeration on broccoli heads has been assayed mainly by continuous light exposure during room temperature storage. Short light treatments are more practical, efficient, and convenient than continuous light exposure. A daily light exposure treatment (9.5 W/m2 of white light for 3 hr) preserved broccoli heads' quality and nutrient contain under refrigeration. This non-chemical and safe treatment may complement the broccoli refrigeration during the storage and distribution chain.