Table_1_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.docx

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 and blue LED lights for 2 h showed a commercially allowable mass loss of up to 9 days compared to the other treatments. Compared to those exposed to red LED light (2 h) and the control, leaves exposed to blue LED light for 2 h and stored for 3–9 days showed a reduction in colour change (ΔE). The β-carotene content significantly peaked at 44.55% on day 6 in coriander leaves exposed to the red LED light. However, leaves exposed to blue and red LED light showed an increase in total phenolic content by 9.34 and 6.39% on day 9, respectively. Exposure to blue LED lights increased the antioxidant activities (DPPH, ABTS, and FRAP), quercetin content, and the concentration of typical coriander aroma, 2-tridecenal, 2-dodecenal, (E), and Z-9-19 hexadecenal on day 9. Coriander leaves exposed to blue LED light (2 h) and stored up to day 9 scored a higher acceptance level by the panellists. Thus, blue light LED treatment during post-harvest storage can be recommended to retain the antioxidant property of coriander leaves.

本研究评估了红色（630–640 nm）与蓝色（450 nm）发光二极管（Light-emitting diode, LED）对采后贮藏期间芫荽（Coriandrum sativum）叶片抗氧化成分、抗氧化活性、挥发性化合物及整体接受度变化的影响。芫荽叶片于商业成熟度时采收，装载于聚对苯二甲酸乙二醇酯包装托盘中，在5℃、85%相对湿度（Relative Humidity, RH）的贮藏环境下，分别接受红色LED或蓝色LED光照处理2小时，贮藏周期长达9天。以接受白光光照（2小时）及持续黑暗处理的芫荽叶片作为对照组。分别于贮藏第3、6、9天取样，测定其抗氧化成分含量、抗氧化活性、挥发性化合物保留量及整体接受度。与其他处理组相比，接受2小时红色与蓝色LED光照处理的芫荽叶片，在贮藏至第9天时的质量损失仍处于商业可接受范围内。相较于接受2小时红色LED光照处理组及对照组，接受2小时蓝色LED光照处理并贮藏3–9天的芫荽叶片，其色差变化（ΔE）更低。接受红色LED光照处理的芫荽叶片中，β-胡萝卜素（β-carotene）含量于第6天显著达到峰值，提升幅度达44.55%。不过，接受蓝色与红色LED光照处理的芫荽叶片，其总酚含量（total phenolic content）在第9天分别提升了9.34%与6.39%。接受蓝色LED光照处理的芫荽叶片，其抗氧化活性、槲皮素（quercetin）含量，以及典型芫荽香气成分2-十三烯醛、2-十二烯醛及(Z)-9-十六烯醛的浓度，在第9天时均有所提升。接受2小时蓝色LED光照处理并贮藏至第9天的芫荽叶片，获得了感官评审团更高的接受评分。因此，在采后贮藏期间采用蓝色LED光照处理，可用于保留芫荽叶片的抗氧化特性。