Changes in Functional Compounds, Volatiles, and Antioxidant Properties of Culinary Herb Coriander Leaves (Coriandrum sativum) Stored Under Red and Blue LED Light for Different Storage Times

This study evaluated the influence of red (630–640 nm) and blue (450 nm) light-emitting diodes (LED) lights on the changes in antioxidant constituents, activity, volatile compounds, and overall acceptability of Coriander leaves (Coriandrum sativum) during post-harvest storage. Coriander leaves are h...

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Detalles Bibliográficos
Autores principales: Shoko, Tinotenda, Manhivi, Vimbainashe E., Mtlhako, Malebo, Sivakumar, Dharini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9134111/
https://www.ncbi.nlm.nih.gov/pubmed/35634386
http://dx.doi.org/10.3389/fnut.2022.856484

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9134111/
https://www.ncbi.nlm.nih.gov/pubmed/35634386
http://dx.doi.org/10.3389/fnut.2022.856484

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