Red Light Exposure Delays Appearance and Aroma Deterioration of Fresh-Cut Watermelon during Retail Display

Table 1

Effect of light exposures on color of the fresh-cut watermelon.

	L1	L0	a1	a0	b1	b0	ΔE
Control	34.06 ± 0.17	30.02 ± 0.09	7.21 ± 0.14	8.45 ± 0.47	6.86 ± 0.23	4.18 ± 0.36	5.00
Red	29.62 ± 0.11^c	30.02 ± 0.09	8.38 ± 0.18^a	8.45 ± 0.47	3.76 ± 0.11	4.18 ± 0.36	0.58
Green	32.32 ± 0.15	30.02 ± 0.09	8.71 ± 0.12^a	8.45 ± 0.47	5.05 ± 0.08	4.18 ± 0.36	2.47
Blue	32.72 ± 0.18	30.02 ± 0.09	7.36 ± 0.08	8.45 ± 0.47	5.86 ± 0.13	4.18 ± 0.36	3.36

Data are means ± standard deviation (n ≥ 3). Data with an asterisk as superscript represent a significant difference with the corresponding initial value (). Data with a different letter represent a significant difference in the same column ().