Application of low intensity light pulses to delay postharvest senescence of Ocimum basilicum leaves

Costa, Lorenza; Montano, Yudy Millan; Carrión, Cristian Antonio; Rolny, Nadia; Guiamet, Juan José

doi:10.1016/j.postharvbio.2013.06.017

Cited by 64 publications

(64 citation statements)

References 56 publications

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“…It has been reported that continuous light treatment of 12 µmol m −2 s −1 reduced yellowing of broccoli florets compared with darkness. Similar results have also been reported for basil leaves exposed to low-intensity white light (30−37 µmol m −2 s −1 ) for 2 h day −1 [18]. The discrepancy between our results and those of Costa et al [18] and Büchert et al [2] might have arisen from the difference between the light intensities, exposure periods and tissue types used in these studies.…”

Section: Coloursupporting

confidence: 81%

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Effect of light treatment on the ripening of banana fruit during postharvest handling

Özdemir

2016

Fruits

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-Introduction. In this study, the effect of continuous light treatment (24 µmol m −2 s −1 ) on the ripening of banana fruit [Musa spp. (AAA group, Cavendish subgroup) cv. Grand Nain] during postharvest handling was investigated. Materials and methods. The changes in physiological and physical parameters related to banana ripening such as the respiration rate, ethylene production rate, weight, colour, texture and sugar content were analysed during storage. Results and discussion. Light treatment accelerated the ripening of bananas, which was characterised by a shortened pre-climacteric period. Light-treated bananas reached a respiratory climacteric peak 8 days earlier than bananas stored in the dark. Similar delays were also observed in the onset of climacteric ethylene rise, colour change, texture loss and soluble sugar accumulation between bananas stored under continuous light and darkness. Light treatment led to excessive weight loss in bananas. At the climacteric peak, respiration and ethylene production rates were significantly higher in light-treated bananas than bananas stored in the dark. Also, significantly higher amounts of soluble sugars were accumulated in light-treated bananas than in bananas stored in the dark. Conclusion. Light treatment can be used as a method for accelerating ripening of green bananas, especially during retail display, in order to provide consumers with fruits at their best eating quality.Keywords: banana / Musa spp. / lighting / ripening stage / retail display / shelf life Résumé -Effet de la lumière sur le mûrissement de la banane au cours de sa manutention postrécolte. Introduction. L'effet de la lumière en continu (24 µmol m −2 s −1 ) a été étudié sur le mûrissement de la banane [Musa spp. (Groupe AAA, sous-groupe Cavendish) cv. Grande Naine] au cours de la manutention post-récolte. Maté-riels et méthodes. Les modifications des valeurs des paramètres physiologiques et physiques liés au mûrissement des bananes ont été suivies pendant le stockage : le taux de respiration, le taux de production d'éthylène, le poids, la couleur, la texture et la teneur en sucres des fruits. Résultats et discussion. Le traitement lumineux a accéléré le mûrissement des bananes, ainsi caractérisé par une période de pré-climactérique plus courte. Les bananes traitées à la lumière ont atteint le pic climactérique respiratoire 8 jours plus tôt que les bananes stockées à l'obscurité. Des retards similaires ont également été observés dans l'apparition du pic climactérique d'éthylène, le changement de couleur, la perte de texture et l'accumulation des sucres solubles, entre les bananes stockées à la lumière et dans l'obscurité continue. Le traitement lumineux a conduit à une importante perte de poids des bananes. À l'apogée du pic climatérique les taux respiratoire et de production d'éthylène étaient significativement plus élevés pour les bananes éclairées que pour les bananes stockées à l'obscurité. En outre les teneurs en sucres solubles étaient significativement plus élevées dans les bananes t...

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Section: Coloursupporting

confidence: 81%

“…sylvestris) [15], asparagus [16], leek [1], freshcut romaine lettuce (Lactuca sativa L. var. longifolia) [17], fresh-cut spinach [7], basil leaves [18], lamb's lettuce (Valerianella locusta L.) [19], and radish greens [20], mainly due to excessive water loss and cut surface browning.…”

Section: Introductionmentioning

confidence: 99%

Effect of light treatment on the ripening of banana fruit during postharvest handling

Özdemir

2016

Fruits

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“…Moreover, senescence is also connected to fast degradation of proteins. Proteins are catabolized early conducting to the decrease photosynthetic activity (Costa, Millan Montano, Carrión, Rolny, & Guiamet, 2013). In broccoli, it has been observed that the expressions of several protease genes are augmented in the course of senescence (Wang, Yang, Chen, Lin, & Shaw, 2004).…”

Section: Introductionmentioning

confidence: 99%

The time of the day to harvest affects the degreening, antioxidant compounds, and protein content during postharvest storage of broccoli

et al. 2019

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Harvesting of broccoli at several moments of the day affects the rate of senescence during storage. In this work, broccoli heads were harvested at several moments and then kept at 20°C in order to analyze protein metabolism and antioxidant compounds. Almost no differences were detected in the contents of total and soluble proteins, and free amino acids. Only an increment in free amino acids was detected by day 3 in samples obtained at 8:00 hr. With reference to antioxidants, the contents of ascorbic acid, carotenoids and xanthophylls, phenols, and flavonoids were similar in samples harvested at different moments. However, an increment was detected in carotenoids, phenols, and flavonoids during storage of samples collected at 18:00 hr on day 3 and samples collected at 13:00 hr on day 5. The combination of delay of senescence and increment in antioxidants suggest harvesting at 12:00 or 18:00 hr. Practical application Broccoli is a vegetable with an important level of nutrients. However, it is also highly perishable and suffers a high rate of senescence and loss of quality during postharvest. In this work, it is demonstrated that the simple practice of harvests in different moments of the day can affect the postharvest behavior of broccoli, and it is suggested to carry out the harvest toward the end of the day.

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“…As a loss in weight of only 5% can cause fresh produce to lose freshness and appear wilted, water loss is an important parameter to be considered for designing postharvest handling systems (Kader, 1994;Mahajan et al, 2008). Fresh produce is usually stored under dark conditions, even though light radiation is known to retard leaf senescence (Goldthwaite and Laetsch, 1967;Hurng et al, 1986;Gustavo et al, 2013;Costa et al, 2013). In spinach mustard stored under dark conditions, chlorophyll and ascorbic acid contents decreased to 20% of initial level in three days at 28 C (Hosoda et al, 1981).…”

Section: Introductionmentioning

confidence: 99%

Effect of postharvest short-term radiation of near infrared light on transpiration of lettuce leaf

Kozuki

Ishida

Kakibuchi

et al. 2015

Postharvest Biology and Technology

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Application of low intensity light pulses to delay postharvest senescence of Ocimum basilicum leaves

Cited by 64 publications

References 56 publications

Effect of light treatment on the ripening of banana fruit during postharvest handling

Effect of light treatment on the ripening of banana fruit during postharvest handling

The time of the day to harvest affects the degreening, antioxidant compounds, and protein content during postharvest storage of broccoli

Effect of postharvest short-term radiation of near infrared light on transpiration of lettuce leaf

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