Abstract
The effects of light emitting diode (LED) irradiation on maintaining freshness and nutrition in cabbage during low temperature storage were investigated. Cabbage, ‘Dongdori’ was stored at 4–5°C for 18 days under white, green, blue, and red LED light. On day 15 of storage, the total chlorophyll content of cabbage was highest for green, followed by white, red, blue, and a nonirradiated control group. The vitamin C content was highest for blue, followed by white, green, red, and the control. On day 18 of storage, the total polyphenolic content in cabbage was highest for blue followed by white, red, green, and the control. LED irradiation is effective for enriching the chlorophyll, vitamin C, and polyphenol contents of cabbage stored at a low temperature and results suggest that LED colors have different effects.
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