Use light to create delicious and nutritious food

The advantage of this therapy is that it does not cause genetic changes.

Scientists at the University of Florida (USA) have succeeded in creating more nutritious and nutritious fruits by placing them under different types of light.

Their experimental results are published in the journal Technology and postharvest biology, which play an important role for consumers.

Professor Kevin Folta, of the University of Florida, said that light not only helps the photosynthesis process of plants but also has many different wavelengths that help change the nature of plants, such as tomatoes when being exposed to intense red light tastes better.

(Photo: softmedia)

He said: 'We can make vegetables more delicious or have an unpleasant taste by changing the light of the environment. This is really interesting. In addition, we can increase antioxidant capacity, making their colors more attractive, even changing the anti-cancer agents in vegetables and fruits in this way. "

Scientists have used LEDs to create different types of light, from ultraviolet rays to red wavelengths that the eye often cannot see. The purpose of this process is to find the most suitable light to improve the flavor and nutritional value of vegetables.

According to Kevin Folta, different wavelengths of light can be used to control volatile compounds that create the distinctive flavor and aroma of vegetables. In the future, grocery stores can install LED lights to help fruits and vegetables increase flavor and nutrition during storage.

Associate Professor Folta said: 'It is a special mechanism that helps retain the flavor and metabolites of vegetables and fruits at night, then releases them during the day. This may be something we see in a refrigerator or special storage rooms. We feel very interesting because this method works with fruits and vegetables after harvest. When you've harvested vegetables and put them in the retail stall, you can still impact on living cells . "

Professor Thomas Colohoun, co-author of the study, said that this process does not completely alter genes but only affect the cells of vegetables.

Now scientists are focusing on creating attractive flavored vegetable products and high nutritional value without controversy about genetic modification. They will continue to work on finding specific types of light wavelengths that have the best impact on a particular crop in the hope of giving consumers more fresh and nutritious products.