Abstract
The influence of red light-emitting diodes (LEDs) irradiation (454 LUX) on the quality and physiology of postharvest table grapes fruit stored at (22.5 ± 2.5 ℃) for 6 days after harvest were explored. The results exhibited that red-light irradiation exposure was remarkably efficient in decreasing the weight loss of the fruit. The rachis browning and chlorophyll degradation were significantly inhibited when exposed to red-light. During storage, color, total soluble solids, firmness, titratable acidity, malondialdehyde, hydrogen peroxide, and superoxide levels reduced to levels lower than under control. In addition, red-light irradiation retained higher membrane permeability, bioactive compound, leading to higher fruit antioxidant capacity. Further research has shown that treatment with red-light enhanced antioxidant enzymes activity. Red-light treatment maintained significantly higher levels of individual phenolic compounds than control during storage. These results indicate that irradiating table grapes with red-light will help in extending postharvest shelf-life and improve commercially grown grapes’ quality.
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The authors thank the National Natural Science Foundation of China (U2003213) and the National Key R&D Program of China (2019YFC1604504) for their financial support.
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Nassarawa, S.S., Belwal, T., Javed, M. et al. Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage. Food Bioprocess Technol 15, 1436–1447 (2022). https://doi.org/10.1007/s11947-022-02824-1
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DOI: https://doi.org/10.1007/s11947-022-02824-1