LED-enhanced dietary and organoleptic qualities in postharvest tomato fruit

Nájera, Cinthia; Guil‐Guerrero, José Luis; Enríquez, Lorenzo Jarquín; Álvaro, Juan E.; Urrestarazu, Miguel

doi:10.1016/j.postharvbio.2018.07.008

Cited by 43 publications

(42 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The most important aspect of LEDs is the ease to control and maintain a specific monochromatic spectrum, favoring photomorphogenic responses such as growth and synthesis of secondary metabolites in plants [1]. The use of LED light with a high red to far red (R:FR) light ratio was shown to increase lycopene synthesis in tomatoes [3]. White-blue LED lights improved flavonoid and antioxidant activity (FRAP and ABTS + ) in brussels sprouts (outer leaves) and carotenoid contents in broccoli during postharvest storage [4,5].…”

Section: Introductionmentioning

confidence: 99%

Different Postharvest Responses of Fresh-Cut Sweet Peppers Related to Quality and Antioxidant and Phenylalanine Ammonia Lyase Activities during Exposure to Light-Emitting Diode Treatments

Maroga

Soundy

Sivakumar

2019

Foods

View full text Add to dashboard Cite

The influence of emitting diode (LED) treatments for 8 h per day on functional quality of three types of fresh-cut sweet peppers (yellow, red, and green) were investigated after 3, 7, 11, and 14 days postharvest storage on the market shelf at 7 °C. Red LED light (660 nm, 150 μmol m−2 s−1) reduced weight loss to commercially acceptable level levels (≤2.0%) in fresh-cuts of yellow and green sweet peppers at 7 and 11 d, respectively. Blue LED light (450 nm, 100 μmol m−2 s−1) maintained weight loss acceptable for marketing in red fresh-cut sweet peppers up to 11 d. Highest marketability with minimum changes in color difference (∆E) and functional compounds (total phenols, ascorbic acid content, and antioxidant activity) were obtained in yellow and green sweet pepper fresh-cuts exposed to red LED light up to 7 and 11 d, respectively, and for red sweet pepper fresh-cuts exposed to blue LED light for 11 d. Red LED light maintained the highest concentrations of β carotene, chlorophyll, and lycopene in yellow, green, and red sweet pepper fresh-cuts up to 7 d. Similarly, blue LED light showed the highest increase in lycopene concentrations for red sweet pepper fresh-cuts up to 7 d. Red LED (yellow and green sweet peppers) and blue LED (red sweet pepper) lights maintained phenolic compounds by increasing phenylalanine ammonia lyase activity. Thus, the results indicate a new approach to improve functional compounds of different types of fresh-cut sweet pepper.

show abstract

Section: Introductionmentioning

confidence: 99%

Different Postharvest Responses of Fresh-Cut Sweet Peppers Related to Quality and Antioxidant and Phenylalanine Ammonia Lyase Activities during Exposure to Light-Emitting Diode Treatments

Maroga

Soundy

Sivakumar

2019

Foods

View full text Add to dashboard Cite

show abstract

“…Postharvest studies on tomato fruits are mainly carried out in the dark [ 50 ]. However, light plays a very important role in fruit pigmentation, as exemplified by the hp mutants of tomato, which show in their fruits an increased content of phytonutrients, mainly lycopene and other carotenoids, associated with an enhanced light signaling machinery [ 51 ].…”

Section: Discussionmentioning

confidence: 99%

“…Many studies indicate that short or pulsed red or UV light treatments on tomatoes during postharvest can be beneficial for their physical-chemical properties and antioxidant compounds, mainly increasing the carotenoids content [ 52 , 53 ]. Recently, also light emitting diode (LED) systems were evaluated as an efficient artificial lighting technique in tomato postharvest for increasing the commercial and organoleptic quality parameters, particularly firmness, titratable acidity and lycopene concentration [ 50 ]. It would be therefore very interesting to extend this kind of studies to anthocyanin-enriched tomatoes, to ascertain if the positive effects exerted on their peel pigmentation by continuous light exposure can be confirmed or even enhanced by the implementation of pulsed or LED light treatments.…”

Section: Discussionmentioning

confidence: 99%

Optimizing shelf life conditions for anthocyanin-rich tomatoes

et al. 2018

View full text Add to dashboard Cite

Shelf life is the time a product can be stored without losing its qualitative characteristics. It represents one of the most critical quality traits for food products, particularly for fleshy fruits, including tomatoes. Tomatoes’ shelf life is usually shortened due to fast over-ripening caused by several different factors, among which changes in temperature, respiration and pathogen exposure. Although tomatoes usually do not contain anthocyanins, varieties enriched in these antioxidant compounds have been recently developed. The anthocyanin-rich tomatoes have been shown to possess a significantly extended shelf life by delayed over-ripening and reduction of the susceptibility to certain pathogens. In the present work, we compared different conditions of postharvest storage of anthocyanin-rich tomato fruits with the aim to understand if the added value represented by the presence of the anthocyanins in the fruit peel can be affected in postharvest. For this purpose we used an anthocyanin-enriched tomato line derived from conventional breeding and took into consideration different light and temperature conditions, known to affect fruit physiology during postharvest as well as anthocyanin production. Several quality traits related to the fruit ripening were measured, including anthocyanin and carotenoid content, pH, titratable acidity and total soluble solids. In this way we identified that the most suitable fruit storage and postharvest anthocyanin accumulation were obtained through exposure to cool temperature (12° C), particularly in the presence of light. Under these parameters, tomato fruits showed increased anthocyanin content and unchanged flavour-related features up to three weeks after harvesting.

show abstract

“…The use of R light or light with high R : FR ratio has been shown to be the most effective in delaying senescence in broccoli (Favre et al, 2018). Similarly, tomato fruits exposed to LED light with a high R : FR ratio had increased firmness and higher titratable acidity compared to other darkness exposure or other LED lighting conditions (Nájera et al, 2018).…”

Section: Fr and Yield Qualitymentioning

confidence: 99%

The role of far-red light (FR) in photomorphogenesis and its use in greenhouse plant production

Kump

2020

AAS

View full text Add to dashboard Cite

<p>Light energy is one of the most important factors regulating the growth and development of plants. In greenhouses and other controlled- environments in which the natural radiation intensities are often low, plant production relies on supplementary lighting to optimize the photosynthesis, increase production levels, and enable year-round production. For a long time, the research related to artificial lighting sources focused on the optimization of the efficiency of use for photosynthesis. The quality of light in plant production has been widely addressed only recently with the development of advanced LED technology that is energy efficient and enables the control of the spectral composition of light. Red and far-red light are sensed by the phytochromes that trigger several morphological and developmental processes that impact productivity and yield quality. Thus, to efficiently exploit all the advantages of LEDs and to develop LED arrays for specific plant applications, it is essential to understand thoroughly how light quality influences plant growth and development. This paper presents an overview of the recent developments in light quality manipulation, focusing on far-red light and the R: FR ratio, to improve yield and quality of products and to manage plant architecture and flowering in vegetable and ornamental horticulture.</p>

show abstract

LED-enhanced dietary and organoleptic qualities in postharvest tomato fruit

Cited by 43 publications

References 37 publications

Different Postharvest Responses of Fresh-Cut Sweet Peppers Related to Quality and Antioxidant and Phenylalanine Ammonia Lyase Activities during Exposure to Light-Emitting Diode Treatments

Different Postharvest Responses of Fresh-Cut Sweet Peppers Related to Quality and Antioxidant and Phenylalanine Ammonia Lyase Activities during Exposure to Light-Emitting Diode Treatments

Optimizing shelf life conditions for anthocyanin-rich tomatoes

The role of far-red light (FR) in photomorphogenesis and its use in greenhouse plant production

Contact Info

Product

Resources

About