A novel light source for post-harvest lettuce preservation based on chlorophyll absorption spectrum

Abstract

With increased consumers’ demand for safe and healthy food, LED lighting for photobiology has received wider attention. In order to prolong the preservation time of the post-harvest lettuce, this paper documents a novel light source designed for preservation based on the chlorophyll absorption spectrum. Effects of intermittent exposure (35 μmol m⁻² s⁻¹) on sensory quality and chlorophyll content in fresh lettuce were investigated during 3 days storage at 20°C ± 1°C and 60% ± 1% humidity using dark as the control. The results show that the lighting reduced the colour difference value of lettuce by 23.5% compared with the dark. The content of chlorophyll was 19.7% more than in the dark. The lighting with the novel light source inhibited the decline in the colour difference value −a/b of lettuce and delayed the degradation of chlorophyll.