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)

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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Bibliographic Details
Main Authors: Yamin Fan, Wen Huang, Han Gao, Shun Zhang, Xiaoyan Zhang, Jianshe Zhao, Lijuan Zhan
Format: Article
Language:English
Published: Elsevier 2025-07-01
Series:Food Chemistry: X
Subjects:
UV irradiation
Postharvest quality
Antioxidant capacity
Shelf-life
Leafy vegetable
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752500673X
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