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<p>In this study, a white intermittent light-emitting diodes (LED) treatment was applied during postharvest to assess quality changes and the impact on human health-related compounds in minimally processed baby leaf lettuce. Nutritional composition, weight loss, total phenolic and flavonoid content, chlorophylls, total carotenoids, in vitro antioxidant activity, polyphenol profile by LC–MS, and microbiological parameters were evaluated across nine lettuce cultivars. Most parameters showed substantial genetic variability. LED treatment significantly increased flavonoid and total phenolic content compared to the dark control (429.83 vs 484.44 CatE Kg<sup>−1</sup> and 124.52 vs 137.40&#xa0;g GAE kg<sup>−1</sup>, respectively), particularly after three days of storage. Polyphenol profiling identified 28 compounds. Chicoric (ranged from 340.2 to 5046&#xa0;mg&#xa0;kg<sup>−1</sup>) and chlorogenic acids (varied from 11,432.9 to 136,532&#xa0;mg&#xa0;kg<sup>−1</sup>) were the most abundant and demonstrated a strong correlation with antioxidant activity. Overall, white intermittent LED treatment appears to be a promising approach for enhancing health-promoting compounds in baby leaf lettuce. Green Butterhead, Romaine, and the red Oak leaf types demonstrated the greatest potential health benefits and may serve as alternatives for minimally processed foods.</p>

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Postharvest intermittent white light treatment to increase bioactive compounds in minimally processed baby leaf lettuce

  • 期刊论文

  • 发表日期：

    2026年7月21日

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  • Roxana Elizabeth González,
  • Romina Paula Monasterio,
  • Anabel Elisa Morón,
  • María Gemma Beiro-Valenzuela,
  • Alegría Carrasco-Pancorbo,
  • Verónica Carolina Soto

摘要

In this study, a white intermittent light-emitting diodes (LED) treatment was applied during postharvest to assess quality changes and the impact on human health-related compounds in minimally processed baby leaf lettuce. Nutritional composition, weight loss, total phenolic and flavonoid content, chlorophylls, total carotenoids, in vitro antioxidant activity, polyphenol profile by LC–MS, and microbiological parameters were evaluated across nine lettuce cultivars. Most parameters showed substantial genetic variability. LED treatment significantly increased flavonoid and total phenolic content compared to the dark control (429.83 vs 484.44 CatE Kg−1 and 124.52 vs 137.40 g GAE kg−1, respectively), particularly after three days of storage. Polyphenol profiling identified 28 compounds. Chicoric (ranged from 340.2 to 5046 mg kg−1) and chlorogenic acids (varied from 11,432.9 to 136,532 mg kg−1) were the most abundant and demonstrated a strong correlation with antioxidant activity. Overall, white intermittent LED treatment appears to be a promising approach for enhancing health-promoting compounds in baby leaf lettuce. Green Butterhead, Romaine, and the red Oak leaf types demonstrated the greatest potential health benefits and may serve as alternatives for minimally processed foods.