Effect of different light-emitting diode (LED) irradiation on the shelf life and phytonutrient content of broccoli (Brassica oleracea L. var. italica)

Food Chem. 2019 Jun 15:283:206-214. doi: 10.1016/j.foodchem.2019.01.021. Epub 2019 Jan 14.


Broccoli (Brassica oleracea L. var. italica) is largely cultivated in southern Italy. It is an important source of phytonutrients, which are partially lost during postharvest storage. The aim of this work was to evaluate the overall effect of five different low-intensity light-emitting diodes (LEDs) on the quality parameters of broccoli florets over 20 d of cold storage. The level of ascorbic acid, chlorophylls, carotenoids, phenolic compounds and soluble proteins, as well as colour analysis, were evaluated. Green LED increased the chlorophyll and ascorbic acid content; white, red and yellow LEDs had a positive effect on the redox status of broccoli. Globally, only green LED had a statistically significant positive effect when considering all analysed parameters and could be proposed to prolong the shelf life of broccoli during cold storage.

Keywords: Ascorbic acid; Brassica oleracea L.; Chlorophyll; Food quality; Light wavelength; Shelf life.

MeSH terms

  • Ascorbic Acid / analysis
  • Brassica / chemistry*
  • Carotenoids / analysis
  • Chlorophyll / analysis
  • Cold Temperature
  • Color
  • Food Preservation / methods*
  • Italy
  • Light*
  • Phenols / analysis
  • Phytochemicals / analysis*


  • Phenols
  • Phytochemicals
  • Chlorophyll
  • Carotenoids
  • Ascorbic Acid