Analysis of the characteristics of foxtail millet during storage under different light environments
2021
Liang, Kehong | Liu, Yuhang | Liang, Shan
In this work, the impacts of white, red and blue light-emitting diodes on the quality of millet during long-term storage were investigated. It was found that millet stored under blue light for 90 days showed a significantly slower reduction in malondialdehyde (MDA) content and fatty acid value, and a higher iodine value, than that stored under white- or red-light conditions. Furthermore, blue light was also shown to lower lipoxygenase (LOX) and lipopolysaccharide (LPS) activity during storage. Scanning electron microscope observation revealed that narrow cracks became wider as storage time increased, while a rougher texture and more cracks were seen after 90 days in the millet irradiated with red light than in those either irradiated with blue light or stored in dark conditions. The components related to oxidation, such as 5-hexyldihydro-2(3h)-furanone, 3-octen-2-one, trans-β-ionone, and hexanal contents, were found to be lower under blue light than under either red or white light. Moreover, principal component analysis indicated that the volatile components present in the of millet during storage under different light conditions were mainly aldehydes, ketones, esters, alcohols and hydrocarbons. In order to limit the adverse effects of these volatile components during long-term storage, based on the results of this study, we recommend that blue light could be applied as a clean and cheap technology to extend the shelf life of millet.
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