Red Light Exposure Delays Appearance and Aroma Deterioration of Fresh-Cut Watermelon during Retail Display
Appearance and aroma deterioration are the main concerns during the retail display of fresh-cut watermelons. Here, fresh-cut watermelons were exposed to the red, green, blue, and conventional white light at 4°C for 4 days, respectively, and their resulting qualities were compared with the convention...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/1840648 |
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| author | Yue Shi Yubin Wang Yue Ma Yong Xu Xiaoyan Zhao Chao Zhang |
| author_facet | Yue Shi Yubin Wang Yue Ma Yong Xu Xiaoyan Zhao Chao Zhang |
| author_sort | Yue Shi |
| collection | DOAJ |
| description | Appearance and aroma deterioration are the main concerns during the retail display of fresh-cut watermelons. Here, fresh-cut watermelons were exposed to the red, green, blue, and conventional white light at 4°C for 4 days, respectively, and their resulting qualities were compared with the conventional white light as the control. Specifically, the red light presented its maximum emissions in 620–650 nm with a purity of 100% and an intensity of 1104.7 lux. The red light exposure reduced the weight loss to 1.81%, which was reduced by 51.1% of the control. The red light exposure reduced the color difference of the fruit surface significantly as well as maintaining its redness. The water-soaking ratio of the red light exposure was also reduced by 62.8% of the control. Moreover, the red light exposure delayed the aroma deterioration, which resulted from both microbial metabolism and the self-metabolism of volatiles of the fresh-cut watermelon. In summary, the red light exposure was better to delay the appearance and aroma deterioration of fresh-cut watermelons than the conventional white light during their retail display. |
| format | Article |
| id | doaj-art-496f23842861454d9c6e9fc73aa1728d |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-496f23842861454d9c6e9fc73aa1728d2025-02-03T01:07:08ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/18406481840648Red Light Exposure Delays Appearance and Aroma Deterioration of Fresh-Cut Watermelon during Retail DisplayYue Shi0Yubin Wang1Yue Ma2Yong Xu3Xiaoyan Zhao4Chao Zhang5Beijing Academy of Agriculture and Forestry Sciences, Beijing Vegetable Research Center, Beijing 100097, ChinaBeijing Academy of Agriculture and Forestry Sciences, Beijing Vegetable Research Center, Beijing 100097, ChinaBeijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing 100097, ChinaBeijing Academy of Agriculture and Forestry Sciences, Beijing Vegetable Research Center, Beijing 100097, ChinaBeijing Academy of Agriculture and Forestry Sciences, Beijing Vegetable Research Center, Beijing 100097, ChinaBeijing Academy of Agriculture and Forestry Sciences, Beijing Vegetable Research Center, Beijing 100097, ChinaAppearance and aroma deterioration are the main concerns during the retail display of fresh-cut watermelons. Here, fresh-cut watermelons were exposed to the red, green, blue, and conventional white light at 4°C for 4 days, respectively, and their resulting qualities were compared with the conventional white light as the control. Specifically, the red light presented its maximum emissions in 620–650 nm with a purity of 100% and an intensity of 1104.7 lux. The red light exposure reduced the weight loss to 1.81%, which was reduced by 51.1% of the control. The red light exposure reduced the color difference of the fruit surface significantly as well as maintaining its redness. The water-soaking ratio of the red light exposure was also reduced by 62.8% of the control. Moreover, the red light exposure delayed the aroma deterioration, which resulted from both microbial metabolism and the self-metabolism of volatiles of the fresh-cut watermelon. In summary, the red light exposure was better to delay the appearance and aroma deterioration of fresh-cut watermelons than the conventional white light during their retail display.http://dx.doi.org/10.1155/2020/1840648 |
| spellingShingle | Yue Shi Yubin Wang Yue Ma Yong Xu Xiaoyan Zhao Chao Zhang Red Light Exposure Delays Appearance and Aroma Deterioration of Fresh-Cut Watermelon during Retail Display Journal of Food Quality |
| title | Red Light Exposure Delays Appearance and Aroma Deterioration of Fresh-Cut Watermelon during Retail Display |
| title_full | Red Light Exposure Delays Appearance and Aroma Deterioration of Fresh-Cut Watermelon during Retail Display |
| title_fullStr | Red Light Exposure Delays Appearance and Aroma Deterioration of Fresh-Cut Watermelon during Retail Display |
| title_full_unstemmed | Red Light Exposure Delays Appearance and Aroma Deterioration of Fresh-Cut Watermelon during Retail Display |
| title_short | Red Light Exposure Delays Appearance and Aroma Deterioration of Fresh-Cut Watermelon during Retail Display |
| title_sort | red light exposure delays appearance and aroma deterioration of fresh cut watermelon during retail display |
| url | http://dx.doi.org/10.1155/2020/1840648 |
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