Effects of Different Light Qualities on Storage Quality of Fresh Corn
LIU Yao
LIU Sijia
WANG Tuoyi
Abstract：In order to explore the preservation effect of different light qualities,this study focused on fresh corn and set up five light treatments(white light,red light,blue light,green light,and darkness)to measure weight loss rate,reducing sugar content,and sensory quality.The results indicated that red light irradiation proved significantly more effective than other treatments.After 20 days of storage,the red-light group had the lowest weight loss(2.67％),had the highest reducing sugar content(3.21％),and effectively suppressed increases in hardness,gumminess,and chewiness.Mechanism analysis suggested red light preserved quality,possibly by delaying moisture loss and inhibiting reducing sugar catabolism,thereby slowing kernel hardening.Therefore,red light irradiation was the optimal postharvest technique for maintaining fresh corn quality.This study confirmed red light irradiation as an effective,green technology for preserving postharvest quality in fresh corn by slowing deterioration,providing a scientific basis for this method,and paving the way for developing light-based preservation techniques for a wider range of fruits and vegetables.
Keywords：Fresh cornpostharvestlight irradiationstorage qualitytexture
Publication Date：2026-02-28
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 1-5 )