TY  - JOUR
AU  - ZHU, Kai
AU  - WU, Weijie
AU  - FANG, Xiangjun
AU  - CHEN, Hangjun
AU  - LIU, Ruiling
AU  - HAN, Yanchao
AU  - GAO, Haiyan
PY  - 2022
TI  - Effect of Light Emitting Diode Blue Light Combined with Ultraviolet Treatment on the Storage Quality of Fresh-Cut Pleurotus eryngii
JO  - Food Science
SN  - 1002-6630
SP  - 223
EP  - 231
VL  - 43
IS  - 9
AB  - This work was carried out in order to study the effect of light emitting diode (LED) blue light and/or mediumwave (UV-B) and short-wave ultraviolet (UV-C) on the storage quality of fresh-cut Pleurotus eryngii. Results showed that light irradiation treatments effectively maintained the color of fresh-cut P. eryngii, delayed the decrease of total phenols, flavonoids and vitamin C contents, and inhibited the growth of microorganisms. After the combined treatment, the vitamin D2 content of fresh-cut P. eryngii was increased to 0.77 μg/100 g mw, the soluble protein content was increased by 20.85% compared with the initial value on the second day of storage, and the reducing sugar content was 2.06 folds higher than that of the control group on the 10th day. The combined treatment significantly enhanced the activity of enzymes associated with reactive oxygen species (ROS) metabolism and secondary metabolism, and delayed the production of superoxide anion radicals. Transmission electron micrographs showed that both lights could delay cell wall and mitochondrial degradation of fresh-cut P. eryngii. In summary, LED blue light combined with UV-C/B treatment could effectively maintain the storage quality and nutritional value of fresh-cut P. eryngii and prolong its storage period.
UR  - https://doi.org/10.7506/spkx1002-6630-20211029-331
DO  - 10.7506/spkx1002-6630-20211029-331