Continuous white–blue LED light exposition delays postharvest senescence of broccoli

Hasperué, Joaquín H.; Guardianelli, Luciano Martín; Rodoni, Luis María; Chaves, Alicia Raquel; Martínez, Gustavo

doi:10.1016/j.lwt.2015.08.041

Cited by 71 publications

(67 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the present study, lettuce stored in white and red LED light showed higher chlorophyll content and higher h o values as compared with other treatments. It was found that broccoli heads stored under white-blue LED light showed the highest levels of chlorophylls, which reflected in higher hue angle values (Hasperu e et al, 2016); and similar results were obtained by Lamb's lettuce from warm-white LED light treatments (Braidot et al, 2014). In the case of cabbage, the total chlorophyll content of the samples was the highest for green followed by white, red, blue, and the nonirradiated control group (Lee et al, 2014).…”

Section: A* Values and Saturation Indexsupporting

confidence: 62%

“…Therefore, low L values of the leaf in red and white light treatments indicates that the yellowing of this leaf was delayed by red and white light treatments. Hasperué et al () declared that the storage of broccoli heads under white‐blue (WB) light showed lower L * values as compared with the control stored in the dark. Similar results were obtained by the present study in the case of red and white light, but the L * values of lettuce leaves stored under both blue and green lighting conditions were higher than in the control group.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, both white (in lettuce) and red lighting (in broccoli) can reduce senescence. However, ripening was delayed by blue light as compared with red light in tomatoes (Braidot et al, ), and in broccoli (Hasperué, Guardionelli, Rodoni, Chaves, & Martinez, ). In contrast, the chlorophyll content of cabbage (cv.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf-life conditions

Kasım

2017

J Food Process Preserv

View full text Add to dashboard Cite

The aim of this study is to prevent postharvest quality losses and enhance storage and shelf life of leaf lettuce using LED light treatments. For this purpose, four different colors of (white, green, red, and blue) LED light and darkness conditions were used. Lettuce was stored at a temperature of 5 °C ± 1 °C for 21 days, and after storage, it was kept at room temperature for 96 hr. This study demonstrated that white LED light showed up the best application in terms of maintaining green color, reducing chlorophyll degradation, and increasing the total soluble solid content of lettuce. While the weight loss was reduced by red LED light treatment, the green LED light was effective in reducing the decay rate of lettuce. It was concluded that white, red and green LED lighting treatments are useful for enhancing the storage life of leaf lettuce, whereas the blue LED light treatment showed negative effects. Practical applications Light‐emitting diodes (LEDs) is used in horticultural production to increase yield by photosynthesis over decades. In postharvest storage stage, lighting of LED provided some advantages such as reducing of the growth of microorganism, especially citrus varieties. Leafy vegetables are identified susceptible because it contains large amount of water. Also they lose their green color very quickly after harvest. So, postharvest storage life of these type vegetable is quite short. As a result of the present study, chlorophyll (SPAD) content of leaf lettuce was increased by white LED light treatment both during storage and shelf life conditions. Therefore, by this technology, the shelf life of leaf lettuce would be increased by lighting of shelf in the supermarket by white LED, at least.

show abstract

Section: A* Values and Saturation Indexsupporting

confidence: 62%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf-life conditions

Kasım

2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Ma et al [12] reported the reduced loss of ascorbic acid (AsA) by exposure to white LED light was highly regulated at the transcriptional level. Hasperué et al [11] demonstrated that continuous white-blue LED light can delay the senescence of broccoli after harvest. JoaquÃn et al [29] reported that LED light can extend the postharvest quality of brussels sprouts during storage.…”

Section: Transcriptome Response and Joint Analysismentioning

confidence: 99%

“…The use of LED lighting for the postharvest treatment of many different vegetables has been reported. Exposure to white-blue LED light delayed the senescence of harvested broccoli [11], red LED light suppressed the postharvest yellowing of broccoli and reduced the loss of ascorbic acid [12], LED White light, red light irradiation can improve the nutrition and flavor quality of post-harvest citrus [13], and LED light treatment can induce the ripening of bananas and improve their quality and nutrition potential [14]. Thus, it appears that LED irradiation may have broad applications for the postharvest preservation of vegetables.…”

mentioning

confidence: 99%

Integrated Analysis of Transcriptomic and Metabolomic Data Reveals the Mechanism by Which LED Light Irradiation Extends the Postharvest Quality of Pak-choi (Brassica campestris L. ssp. chinensis (L.) Makino var. communis Tsen et Lee)

Yan¹,

Zuo²,

Zhou

et al. 2020

Biomolecules

View full text Add to dashboard Cite

Low-intensity (10 μmol m−2 s−1) white LED (light-emitting diode) light effectively delayed senescence and maintained the quality of postharvest pakchoi during storage at 20 °C. To investigate the mechanism of LED treatment in maintaining the quality of pakchoi, metabolite profiles reported previously were complemented by transcriptomic profiling to provide greater information. A total of 7761 differentially expressed genes (DEGs) were identified in response to the LED irradiation of pak-choi during postharvest storage. Several pathways were markedly induced by LED irradiation, with photosynthesis being the most notable. More specifically, porphyrin and chlorophyll metabolism and glucosinolate biosynthesis were significantly induced by LED irradiation, which is consistent with metabolomics reported previously. Additionally, chlorophyllide a, chlorophyll, as well as total glucosinolate content was positively induced by LED irradiation. Overall, LED irradiation delayed the senescence of postharvest pak-choi mainly by activating photosynthesis, inducting glucosinolate biosynthesis, and inhibiting the down-regulation of porphyrin and chlorophyll metabolism pathways. The present study provides new insights into the effect and the underlying mechanism of LED irradiation on delaying the senescence of pak-choi. LED irradiation represents a useful approach for extending the shelf life of pak-choi.

show abstract

Visible Light

Hinds¹,

Bhavya²,

O’Donnell³

et al. 2021

Electromagnetic Technologies in Food Science

View full text Add to dashboard Cite

Continuous white–blue LED light exposition delays postharvest senescence of broccoli

Cited by 71 publications

References 49 publications

While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf-life conditions

While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf-life conditions

Integrated Analysis of Transcriptomic and Metabolomic Data Reveals the Mechanism by Which LED Light Irradiation Extends the Postharvest Quality of Pak-choi (Brassica campestris L. ssp. chinensis (L.) Makino var. communis Tsen et Lee)

Visible Light

Contact Info

Product

Resources

About