Datum
2022-05-30Autor
Hoffmann, Tuany GabrielaFinardi, SarahOliveira, Julia Tomazoni deMueller, EduardaBertoli, Sávio LeandroMeghwal, MurlidharKrebs de Souza, CarolinaSchlagwort
630 Landwirtschaft, Veterinärmedizin 660 Chemische Verfahrenstechnik, Technische Chemie ErdbeereKältetechnikLebensmittelKonservierungLumineszenzdiodeMetadata
Zur Langanzeige
Aufsatz
Comparative study of white LED light and dark condition in domestic refrigerator on reducing postharvest strawberries waste
Zusammenfassung
Strawberry is one of the most consumed fruits in the world, and due to its perishability, there is a need for new conservation technologies capable of extending its shelf life. An alternative in preservation of short shelf life foods is refrigeration associated with LED lights. In this context, the present study evaluated the effect of white LED light in strawberry preservation at the postharvest condition. Strawberry samples were stored in a perforated package under refrigeration (5 °C), in the presence and the absence of white LED light. Samples were stored for seven days and analyses were performed on days 0, 2, 4 and 7. The variation of mass, ascorbic acid (AA) and sensorial scores were quantified. The results showed that white LED incidence on strawberries results in higher transpiration rates (1030.3 ± 78.2 mg kg-1 h-1) and ascorbic acid degradation (85%). Sensorial evaluation showed no influence from the presence or absence of white LED light in strawberry preservation of visual appearance. In brief, the results encourage the market to develop new refrigeration technologies, emphasizing the negative effects of white LED light on strawberry preservation.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 10 / No. 2 (2022-05-30) eissn:2197-411XSammlung(en)
Vol 10, No 2 (2022) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202204136007,
author={Hoffmann, Tuany Gabriela and Finardi, Sarah and Oliveira, Julia Tomazoni de and Mueller, Eduarda and Bertoli, Sávio Leandro and Meghwal, Murlidhar and Krebs de Souza, Carolina},
title={Comparative study of white LED light and dark condition in domestic refrigerator on reducing postharvest strawberries waste},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2022}
}
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2022-06-14T12:05:52Z 2022-06-14T12:05:52Z 2022-05-30 doi:10.17170/kobra-202204136007 http://hdl.handle.net/123456789/13921 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ strawberry refrigeration food preservation LED 630 660 Comparative study of white LED light and dark condition in domestic refrigerator on reducing postharvest strawberries waste Aufsatz Strawberry is one of the most consumed fruits in the world, and due to its perishability, there is a need for new conservation technologies capable of extending its shelf life. An alternative in preservation of short shelf life foods is refrigeration associated with LED lights. In this context, the present study evaluated the effect of white LED light in strawberry preservation at the postharvest condition. Strawberry samples were stored in a perforated package under refrigeration (5 °C), in the presence and the absence of white LED light. Samples were stored for seven days and analyses were performed on days 0, 2, 4 and 7. The variation of mass, ascorbic acid (AA) and sensorial scores were quantified. The results showed that white LED incidence on strawberries results in higher transpiration rates (1030.3 ± 78.2 mg kg-1 h-1) and ascorbic acid degradation (85%). Sensorial evaluation showed no influence from the presence or absence of white LED light in strawberry preservation of visual appearance. In brief, the results encourage the market to develop new refrigeration technologies, emphasizing the negative effects of white LED light on strawberry preservation. open access Hoffmann, Tuany Gabriela Finardi, Sarah Oliveira, Julia Tomazoni de Mueller, Eduarda Bertoli, Sávio Leandro Meghwal, Murlidhar Krebs de Souza, Carolina Erdbeere Kältetechnik Lebensmittel Konservierung Lumineszenzdiode publishedVersion eissn:2197-411X No. 2 Future of Food: Journal on Food, Agriculture & Society Vol. 10 false 553
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