Red light exposure retards quality deterioration of fresh-cut watermelon during shelf display
SHI Yue
ZHANG Huijun
MA Yue
WANG Yubin
ZHAO Xiaoyan
ZHANG Chao
Abstract：The effect of light exposure treatment during shelf display on qualities of fresh-cut watermelon was evaluated.The fresh-cut watermelon was exposed with white,red,green,and blue light exposure during the shelf display at 4 ℃ for 4 d,and their weight loss,firmness,color,and aroma were compared.The maximum emissions of red exposure was located in 620-650 nm with the purity of 100％ and intensity of (1 104.7±55.7) lx.Red exposure reduced the weight loss rate to 1.81％,which was 51.1％ less than the white light exposure.The red exposure also improved the soluble solid content,4.9％ higher than the white exposure.Moreover,the red exposure maintained the firmness,color,and aroma of fruit cubes.Therefore,the red light exposure could retard the quality deterioration of the fresh-cut watermelon.
Keywords：Fresh-cut watermelonSeedless watermelonRed exposureDeteriorationAroma
Publication Date：2018-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 11-15 )