Effect of LED Light Treatment on Coloration of Ethephon-degreened Mandarin Fruit

Authors

DENG Lili, College of Food Science, Southwest University, Chongqing 400715, China
YUAN Ziyi, College of Food Science, Southwest University, Chongqing 400715, China
YIN Baofeng, College of Food Science, Southwest University, Chongqing 400715, China
REN Shuying, College of Food Science, Southwest University, Chongqing 400715, China
LI Siping, College of Food Science, Southwest University, Chongqing 400715, China
YAO Shixiang, College of Food Science, Southwest University, Chongqing 400715, China
ZENG Kaifang, College of Food Science, Southwest University, Chongqing 400715, China

Abstract

The effect of light emitting diode (LED) light irradiation on the rind and pulp color of ethephon-degreened mandarin fruits was investigated in this study. The effects of LED light wavelength, treatment time and the intensity of the light on the coloration of mandarin fruit were all taken into consideration. LED light treatments can effectively improve the color index, the chromatographic parameters (a*, b*, a*/b* and C*) and the carotenoid content of ethephon-degreened mandarin fruit, and reduced the H* value, the chlorophyll a and chlorophyll b content. Blue LED light irradiated fruit had a better degreening rate and color index. Ethephon-degreened mandarin fruit could develop a better color after a blue LED light treatment at intensity of 300 lx for 10 h.

Publication Date

3-28-2017

First Page

127

Last Page

133

DOI

10.13652/j.issn.1003-5788.2017.03.028

Recommended Citation

Lili, DENG; Ziyi, YUAN; Baofeng, YIN; Shuying, REN; Siping, LI; Shixiang, YAO; and Kaifang, ZENG (2017) "Effect of LED Light Treatment on Coloration of Ethephon-degreened Mandarin Fruit," Food and Machinery: Vol. 33: Iss. 3, Article 27.
DOI: 10.13652/j.issn.1003-5788.2017.03.028
Available at: https://www.ifoodmm.cn/journal/vol33/iss3/27

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