title: Effect of light exposure on sensorial quality, concentrations of bioactive compounds and antioxidant capacity of radish microgreens during low temperature storage.
abstract: Radish microgreens constitute a good source of bioactive compounds; however, they are very delicate and have a short shelf life. In this study, we investigated the impact of light exposure and modified atmosphere packaging on sensorial quality, bioactive compound concentrations and antioxidant capacity of radish microgreens during storage. Results showed that light exposure during storage increased the amount of ascorbic acid and had no effect on α-tocopherol or total phenolic concentrations. Dark storage resulted in higher hydroxyl radical scavenging capacity and carotenoid retention. No significant differences were found for relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity between light and dark treatments. Radish microgreens in bags of 29.5 pmol s(-1) m(-2) Pa(-1) oxygen transmission rate (OTR) maintained better quality than those within laser microperforated bags. In conclusion, light exposure accelerated deterioration of radish microgreens, while dark storage maintained quality; and application of OTR bags was beneficial in extending shelf life.
authors.affiliation: Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States.
authors.forename: Zhenlei
authors.initials: Z
authors.lastname: Xiao
authors.affiliation: Food Quality Laboratory, Beltsville Agricultural Research Center, USDA, ARS, 10300 Baltimore Avenue, Beltsville, MD 20705, United States.
authors.forename: Gene E
authors.initials: GE
authors.lastname: Lester
authors.affiliation: Food Quality Laboratory, Beltsville Agricultural Research Center, USDA, ARS, 10300 Baltimore Avenue, Beltsville, MD 20705, United States.
authors.forename: Yaguang
authors.initials: Y
authors.lastname: Luo
authors.affiliation: Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States.
authors.forename: Zhuohong Kenny
authors.initials: ZK
authors.lastname: Xie
authors.affiliation: Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States.
authors.forename: Liangli Lucy
authors.initials: LL
authors.lastname: Yu
authors.affiliation: Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States. Electronic address: wangqin@umd.edu.
authors.forename: Qin
authors.initials: Q
authors.lastname: Wang
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D003080:Cold Temperature; D061353:Food Storage; D008027:Light; D010636:Phenols / Q000032:analysis; D031224:Raphanus / Q000737:chemistry*; D013696:Temperature
chemical_list: D000975:Antioxidants; D010636:Phenols
keywords: Antioxidant capacity; Ascorbic acid; Light exposure; Quality maintenance; Radish microgreens; Total phenolics