Violet LED light increased the antioxidant capacity and decreased oxidative enzyme activities of fresh-cut apple fruit. (IMAGE)
Caption
Violet LED light increased the antioxidant capacity and decreased oxidative enzyme activities of fresh-cut apple fruit. (a) ‘Fuji’ apple fruit were harvested in 2020 at 180 DAFB. Apple slices were treated with violet LED light at 700 lx at 10°C for 4 days, and samples were collected every 2 days. The samples were stored in the dark at 10°C as a control. Bars: 1 cm. BI (b), total phenolics content (c), DPPH radical scavenging rate (d), PPO activity (e), and POD activity (f) were investigated in the control and violet LED light-treated samples. The samples placed in the dark were used as a control. Data represents the means ± SE. Asterisks indicate significant differences (*P < 0.05; **P < 0.01, Student’s t-test).
Credit
Horticulture Research
Usage Restrictions
Credit must be given to the creator.
License
CC BY