A novel strategy of using ultraviolet a light emitting diodes (UVA-LED) irradiation extends the shelf-life and enhances the antioxidant property of minimally processed pakchoi (<i>Brassica rapa</i> subsp. <i>chinensis</i>).

ABSTRACT: Ultraviolet A light-emitting diode (UVA-LED) is an emerging non-chemical technology with potential of enhancing postharvest quality of fresh produce. This study compared effects of UVA-LED irradiation (0-control, 4, 8, 12, 16, 20 J/cm²) on senescence and shelf-life of minimally processed pakchoi (MPP). An 8 J/cm² dose effectively preserved chlorophyll and color, extending 2 days shelf-life. Further analysis revealed that UVA-LED (8 J/cm²) increased phenolic acids (+ 18.21 %) and flavonoids (+ 57.50 %) at d5 by activating enzymes (phenylalanine ammonia-lyase-(PAL), cinnamate-4-hydroxylase-(C4H), and 4-coumarate: coenzyme A ligase-(4CL)), and upregulating corresponding genes. Moreover, UVA-LED enhanced 30 % - 40 % total antioxidant capacity (TAC) at d5, assoc

SUBMITTER: Fan Y 

PROVIDER: S-EPMC12318348 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature