Effects of light exposure on chlorophyll,sugars and vitamin C content of fresh‐cut celery (Apium graveolens var. dulce) petioles |
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Authors: | Lijuan Zhan Jinqiang Hu Lingyun Pang Yu Li Jianfeng Shao |
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Affiliation: | 1. College of Food Science and Technology, Henan Agricultural University, , Zhengzhou, 450002 China;2. School of Food and Bioengineering, Zhengzhou University of Light Industry, , Zhengzhou, 450002 China |
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Abstract: | Effects of light exposure (24 μmol m?2 s?1) on fresh‐cut celery nutritional quality were evaluated during 8‐day storage at 7 °C using darkness as control. Light exposure preserved 47% chlorophyll a and 48% chlorophyll b contents more than darkness at the end of storage. Sucrose, reducing sugar and glucose contents in light‐stored petioles were 17%, 25% and 67% higher than those in dark‐stored petioles after 8‐day storage, respectively, thus resulting in higher total soluble solids content in light condition. Moreover, l ‐ascorbic acid content increased at 2‐day storage in light condition and was 46% more than in darkness at the end of storage. The fresh weight loss significantly increased in all petioles, and this increase was markedly accelerated by light exposure with a maximum of 1.43% at the end of storage. Dry matter content was induced more by light exposure than by darkness at 2‐day storage. |
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Keywords: | Fresh‐cut celery l‐ascorbic acid light exposure nutritional quality sugar |
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