Postharvest yellow LED lighting affects phenolics and glucosinolates biosynthesis in broccoli sprouts

Contrary to Red, Blue Monochromatic Light Improves the Bioactive Compound Content in Broccoli Sprouts

“…In recent years, their consumption has been steadily increasing in the context of rising consumer awareness for healthy diet benefits [2,5]. A typical example is broccoli (Brassica oleracea L.) sprouts, which are recognized as a functional food, owing to their preventive action against several chronic diseases [4,6].…”

“…Broccoli sprouts are an excellent source of a wide range of bioactive compounds including glucosinolates, anthocyanins, polyphenols, flavonoids, and vitamins, especially ascorbic acid (vitamin C) [2,6]. Glucosinolates are well-documented health promoters, with glucoraphanin being the most abundant one (>50%) in broccoli [7].…”

“…Glucosinolates are well-documented health promoters, with glucoraphanin being the most abundant one (>50%) in broccoli [7]. In a wide range Agronomy 2021, 11, 2139 2 of 12 of clinical studies, the above-mentioned secondary metabolites have been repeatedly associated with anti-diabetic, anti-cancer, anti-inflammatory, and antioxidant activities [5,6]. On this basis, enhancing the bioactive compound content is a direct means of improving produce quality, and health-promoting potential [8,9].…”

“…Instead, far-red light has been associated with adverse effects on metabolite content [17]. Given the rising application of light-emitting diodes (LEDs) in horticultural practice [6,[18][19][20], the interest in manipulating light quality to improve both productivity and quality is currently expanding [19,20].…”

“…Short-term storage temperature does not generally change the content of the bioactive compounds [23]. Although postharvest UV-B radiation has been shown to exert a stimulatory effect on bioactive compound content [24], broccoli sprouts are conventionally kept under either darkness or low light intensity along the postharvest chain [6]. Advanced carbohydrate status has been associated with prolonged postharvest longevity [25].…”