The main objective of this study was to evaluate physiological and quality changes of minimally processed broccoli sprouts illuminated during postharvest storage under Blue, Red, and Far-Red LED lighting as compared to Darkness or illumination with Fluorescent light, as control treatments. Morphological and microbiological changes were determined during 15 d at 5 °C. In addition, total antioxidant activity and bioactive compounds changes throughout the shelf-life were also monitored. Results showed that Far-Red LED lighting increased hypocotyl and sprout length, decreased the microbial growth and improved the total antioxidant and scavenging activities, compared to Darkness and Fluorescent lighting treatments. However, it did not stimulate the biosynthesis of phenolic acids. In contrast, Blue LED light reduced by 50% the total antioxidant capacity of broccoli sprouts compared to Far-Red treatment, as well as its morphological development. In addition, total scavenging activity was increased under Far-Red LEDs regarding the remaining treatments in 12-10% (Darkness and Fluorescence) and 33-31% (Blue and Red LEDs). Our results suggest that minimally processed sprouts may benefit from LED lighting during shelf life in terms of quality although further experiments should be conducted to optimize a proper exposure cycle and intensity aimed to be used in the distribution chain. It also opens the way for further development towards the integration of this technology in the food distribution chain. This article is protected by copyright. All rights reserved.

中文翻译：

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采后 LED 照明：红色、蓝色和远红色对微加工西兰花芽苗质量的影响

本研究的主要目的是评估在收获后储存期间在蓝色、红色和远红色 LED 照明下照明的最低限度加工西兰花芽的生理和质量变化，与作为对照处理的黑暗或荧光灯照明相比。在 5°C 下 15 天测定形态学和微生物学变化。此外，还监测了整个保质期内的总抗氧化活性和生物活性化合物的变化。结果表明，与黑暗和荧光照明处理相比，远红 LED 照明增加了下胚轴和芽的长度，减少了微生物的生长并提高了总抗氧化和清除活性。然而，它不刺激酚酸的生物合成。相比之下，与远红处理相比，蓝色 LED 灯将西兰花芽的总抗氧化能力及其形态发展降低了 50%。此外，在远红 LED 下，12-10%（黑暗和荧光）和 33-31%（蓝色和红色 LED）的剩余处理增加了总清除活性。我们的结果表明，在保质期内，最低限度加工的豆芽可能会从质量方面受益于 LED 照明，尽管应进行进一步的实验以优化旨在用于分销链的适当曝光周期和强度。它还为将该技术集成到食品分销链中的进一步发展开辟了道路。本文受版权保护。版权所有。以及它的形态发展。此外，在远红 LED 下，12-10%（黑暗和荧光）和 33-31%（蓝色和红色 LED）的剩余处理增加了总清除活性。我们的结果表明，在保质期内，最低限度加工的豆芽可能会从质量方面受益于 LED 照明，尽管应进行进一步的实验以优化旨在用于分销链的适当曝光周期和强度。它还为将该技术集成到食品分销链中的进一步发展开辟了道路。本文受版权保护。版权所有。以及它的形态发展。此外，在远红 LED 下，12-10%（黑暗和荧光）和 33-31%（蓝色和红色 LED）的剩余处理增加了总清除活性。我们的结果表明，在保质期内，最低限度加工的豆芽可能会从质量方面受益于 LED 照明，尽管应进行进一步的实验以优化旨在用于分销链的适当曝光周期和强度。它还为将该技术集成到食品分销链中的进一步发展开辟了道路。本文受版权保护。版权所有。我们的结果表明，在保质期内，最低限度加工的豆芽可能会从质量方面受益于 LED 照明，尽管应进行进一步的实验以优化旨在用于分销链的适当曝光周期和强度。它还为将该技术集成到食品分销链中的进一步发展开辟了道路。本文受版权保护。版权所有。我们的结果表明，在保质期内，最低限度加工的豆芽可能会从质量方面受益于 LED 照明，尽管应进行进一步的实验以优化旨在用于分销链的适当曝光周期和强度。它还为将该技术集成到食品分销链中的进一步发展开辟了道路。本文受版权保护。版权所有。本文受版权保护。版权所有。本文受版权保护。版权所有。