Changes in Functional Compounds, Volatiles, and Antioxidant Properties of Culinary Herb Coriander Leaves (Coriandrum sativum) Stored Under Red and Blue LED Light for Different Storage Times.

ABSTRACT: This study evaluated the influence of red (630-640 nm) and blue (450 nm) light-emitting diodes (LED) lights on the changes in antioxidant constituents, activity, volatile compounds, and overall acceptability of Coriander leaves (Coriandrum sativum) during post-harvest storage. Coriander leaves are harvested at commercial maturity, packed in polyethylene terephthalate punnets, and exposed for 2 h to the red LED or blue LED lights separately during storage at 5°C and 85% RH up to 9 days. Coriander leaves exposed to the white light (2 h) and continuous darkness served as controls. Samples were removed from cold storage at 3, 6, and 9 days to determine the antioxidant constituents, their activity, retention of volatile compounds, and overall acceptance. Coriander leaves exposed to red a

SUBMITTER: Shoko T 

PROVIDER: S-EPMC9134111 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature