研究目的
Investigating the effects of LED lights of different colors on the phenolic compounds content in postharvest okra and the relationships between the activities of key enzymes involved in the formation of phenolics and their contents.
研究成果
White and blue LED light treatments increased the content of phenolics in the treated okra, correlating well with the increased activities of key enzymes involved in the formation of phenolics. Red and green lights induced the formation of tyrosine and tryptophan instead of phenylalanine, resulting in less substrate available for phenolic compounds formation.
研究不足
The study did not investigate the profiles of individual phenolic compounds in samples treated by different LED lights in relation with all the involved enzymes and amino acids.
1：Experimental Design and Method Selection
The study used LED lights of different colors (white, red, blue, and green) to treat postharvest okra. The relationships between the activities of key enzymes involved in the formation of phenolics and their contents were investigated.
2：Sample Selection and Data Sources
Okra (Abelmoschus esculentus L.) of similar length was purchased from a market in Bangkok. Fresh seed pods were cleaned by distilled water and used in an experiment within a day after the purchase.
3：List of Experimental Equipment and Materials
LED light box (LIEP, LED440, Bangkok, Thailand), high-shear homogenizer (IKA, T25 digital ULTRA-TURRAX?, Staufen, Germany), shaking water bath (GFL, 1086, Burgwedel, Germany), refrigerated centrifuge (Hitachi-Koki, CR22N, Tokyo, Japan), UV-vis spectrophotometer (Shimadzu, UV 21101 PC, Kyoto, Japan).
4：Experimental Procedures and Operational Workflow
Okra pods were placed on a rotating plate and irradiated by white, red, blue, or green LED light for 8 h. After light treatment, each treated sample was subject to the determination of total phenolics content, activities of key enzymes, and contents of three intermediate amino acids.
5：Data Analysis Methods
All experimental data, which were obtained in triplicate, were analyzed by the analysis of variance (ANOVA) using SPSS? (version 17, SPSS Inc., Chicago, IL).
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