LED red and blue light source fresh preservation improved the quality of celery and broccoli during cold storage

This article studied the effect of red and blue combined light irradiation on the postharvest quality of celery (Apium graveolens L.) and broccoli (Brassica oleracea L.var. italica Plenck). In this experiment, all samples were stored at a temperature of 4 °C and a relative humidity of 90%. The control group was placed in the dark environment. The light group was irradiated with red and blue combined light, the luminous flux of red and blue light is 1:1, and the light intensity was 10, 20, 30 μmol/(m²/s^-1), respectively. This study find that the better preservation effect is achieved when the light intensity is 30 μmol/(m²/s^-1), the dry weight loss rate and color difference of celery and broccoli were lower than those of the other experimental groups, and the chlorophyll content was 2.3 times and 1.58 times higher than that of the control group, respectively.