Effect of Light From Compound Light Emitting Diodes on Nutrient Content and Storage Quality of Broccoli Plants

ABSTRACT This study systematically investigated the effects of red‐blue and red‐green LED light durations on postharvest broccoli quality under low‐temperature storage, proposing an innovative approach for vegetable preservation through non‐illumination parameter optimization in LED applications. The results showed that the storage period of broccoli could be extended by 4 days at a temperature of 10°C using red‐blue light for 24 h every 48 h. The 10‐days storage period using red‐blue light revealed a sensory score of 61.8, 0.117 mg/g chlorophyll content, 14.7% weight‐loss, 0.46% titratable acid content, 26.4 mg/100 g vitamin C (VC) content, and a color difference of 10.5. The 10‐days storage period with red‐green light exposure for 24 h every 48 h demonstrated a sensory score of 56.3, 0.102 mg/g chlorophyll content, 13.23% weight loss, 0.33% titratable acid content, 25.53 mg/100 g VC content, and a color difference of 13.17. Therefore, red‐blue light irradiation for 24 h every 48 h at 10°C enhanced the appearance of broccoli, effectively improving its commercial value. Furthermore, this process effectively reduced VC, chlorophyll, and the degradation of titratable acids.