A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (Brassica rapa subsp. chinensis)
Ultraviolet A light-emitting diode (UVA-LED) is an emerging non-chemical technology with potential of enhancing postharvest quality of fresh produce. This study compared effects of UVA-LED irradiation (0-control, 4, 8, 12, 16, 20 J/cm2) on senescence and shelf-life of minimally processed pakchoi (MP...
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| Format: | Article |
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Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500673X |
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| author | Yamin Fan Wen Huang Han Gao Shun Zhang Xiaoyan Zhang Jianshe Zhao Lijuan Zhan |
| author_facet | Yamin Fan Wen Huang Han Gao Shun Zhang Xiaoyan Zhang Jianshe Zhao Lijuan Zhan |
| author_sort | Yamin Fan |
| collection | DOAJ |
| description | Ultraviolet A light-emitting diode (UVA-LED) is an emerging non-chemical technology with potential of enhancing postharvest quality of fresh produce. This study compared effects of UVA-LED irradiation (0-control, 4, 8, 12, 16, 20 J/cm2) on senescence and shelf-life of minimally processed pakchoi (MPP). An 8 J/cm2 dose effectively preserved chlorophyll and color, extending 2 days shelf-life. Further analysis revealed that UVA-LED (8 J/cm2) increased phenolic acids (+ 18.21 %) and flavonoids (+ 57.50 %) at d5 by activating enzymes (phenylalanine ammonia-lyase-(PAL), cinnamate-4-hydroxylase-(C4H), and 4-coumarate: coenzyme A ligase-(4CL)), and upregulating corresponding genes. Moreover, UVA-LED enhanced 30 % - 40 % total antioxidant capacity (TAC) at d5, associated with elevated levels of both enzymatic (superoxide dismutase (SOD, +22.75 %), catalase (CAT, +68.00 %), and peroxidase (POD, +45.81 %), and non-enzymatic (total phenolics (1.21-fold), total ascorbic acid (1.90-fold)) antioxidants. However, UVA-LED accelerates fresh weight loss. Conclusively, proper dose UVA-LED irradiation presents an innovative strategy to preserve vegetables postharvest quality. |
| format | Article |
| id | doaj-art-ce43dba38fba4af7b19b6142f81f4b0c |
| institution | Matheson Library |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ce43dba38fba4af7b19b6142f81f4b0c2025-07-27T04:56:24ZengElsevierFood Chemistry: X2590-15752025-07-0129102826A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (Brassica rapa subsp. chinensis)Yamin Fan0Wen Huang1Han Gao2Shun Zhang3Xiaoyan Zhang4Jianshe Zhao5Lijuan Zhan6College of Food Science and Technology; Henan Agricultural University, Zhengzhou 450002, ChinaZhengzhou Academy of Agricultural Science and Technology, Zhengzhou 450015, ChinaCollege of Food Science and Technology; Henan Agricultural University, Zhengzhou 450002, ChinaZhengzhou Academy of Agricultural Science and Technology, Zhengzhou 450015, ChinaZhengzhou Academy of Agricultural Science and Technology, Zhengzhou 450015, ChinaHenan Zhongyuan Organic Agriculture Institute Co.Ltd., Zhengzhou 450000, China; Corresponding author at: Yellow Rive Dadi Road, Zhengzhou, Henan Province 450000, China.College of Food Science and Technology; Henan Agricultural University, Zhengzhou 450002, China; Corresponding author at: No. 95 Wenhua Road, Zhengzhou, Henan Province 450002, China.Ultraviolet A light-emitting diode (UVA-LED) is an emerging non-chemical technology with potential of enhancing postharvest quality of fresh produce. This study compared effects of UVA-LED irradiation (0-control, 4, 8, 12, 16, 20 J/cm2) on senescence and shelf-life of minimally processed pakchoi (MPP). An 8 J/cm2 dose effectively preserved chlorophyll and color, extending 2 days shelf-life. Further analysis revealed that UVA-LED (8 J/cm2) increased phenolic acids (+ 18.21 %) and flavonoids (+ 57.50 %) at d5 by activating enzymes (phenylalanine ammonia-lyase-(PAL), cinnamate-4-hydroxylase-(C4H), and 4-coumarate: coenzyme A ligase-(4CL)), and upregulating corresponding genes. Moreover, UVA-LED enhanced 30 % - 40 % total antioxidant capacity (TAC) at d5, associated with elevated levels of both enzymatic (superoxide dismutase (SOD, +22.75 %), catalase (CAT, +68.00 %), and peroxidase (POD, +45.81 %), and non-enzymatic (total phenolics (1.21-fold), total ascorbic acid (1.90-fold)) antioxidants. However, UVA-LED accelerates fresh weight loss. Conclusively, proper dose UVA-LED irradiation presents an innovative strategy to preserve vegetables postharvest quality.http://www.sciencedirect.com/science/article/pii/S259015752500673XUV irradiationPostharvest qualityAntioxidant capacityShelf-lifeLeafy vegetable |
| spellingShingle | Yamin Fan Wen Huang Han Gao Shun Zhang Xiaoyan Zhang Jianshe Zhao Lijuan Zhan A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (Brassica rapa subsp. chinensis) Food Chemistry: X UV irradiation Postharvest quality Antioxidant capacity Shelf-life Leafy vegetable |
| title | A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (Brassica rapa subsp. chinensis) |
| title_full | A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (Brassica rapa subsp. chinensis) |
| title_fullStr | A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (Brassica rapa subsp. chinensis) |
| title_full_unstemmed | A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (Brassica rapa subsp. chinensis) |
| title_short | A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (Brassica rapa subsp. chinensis) |
| title_sort | novel strategy of using ultraviolet a light emitting diodes uva led irradiation extends the shelf life and enhances the antioxidant property of minimally processed pakchoi brassica rapa subsp chinensis |
| topic | UV irradiation Postharvest quality Antioxidant capacity Shelf-life Leafy vegetable |
| url | http://www.sciencedirect.com/science/article/pii/S259015752500673X |
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