Potential application of pre-harvest LED interlighting to improve tomato quality and storability

Appolloni, Elisa; Pennisi, Giuseppina; Paucek, Ivan; Cellini, Antonio; Crepaldi, Andrea; Spinelli, Francesco; Gianquinto, Giorgio; Gabarrell, X.; Orsini, Francesco

doi:10.1016/j.postharvbio.2022.112113

Cited by 8 publications

(2 citation statements)

References 48 publications

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“…The visual appearance and sensory parameters directly impact the consumers' preference and acceptance of the products (Appolloni et al ., 2023). Studies have found that long‐term storage inevitably reduces the colour attractiveness and brightness of the peel of cherries (Zhang et al ., 2019b).…”

Section: Discussionmentioning

confidence: 99%

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Liang

Zhang

et al. 2023

Int J of Food Sci Tech

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Summary Senescence accompanying browning is the main factor that reduces the sensory and nutritional quality of cherries during storage. In the present study, we analysed the effects of sodium nitroprusside (SNP) treatment with 0, 200, 400, and 600 μm on delaying the senescence and browning of cherries preserved at 4 °C for 30 days. Results suggested that 400 μm SNP treatment significantly enhanced the antioxidant capacity and maintained better fruit quality. Specifically, SNP treatment inhibited the activity of polyphenol oxidase, delayed the browning of cherry flesh and reduced soluble quinone content. Meanwhile, the peroxidase (POD), catalase and phenylalanine ammonia‐lyase (PAL) activities were enhanced by SNP treatments, while reactive oxygen species accumulation and membrane lipid peroxidation were alleviated. In addition, SNP treatment increased the accumulation of phenols, flavonoids and anthocyanins, which also enhanced the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) scavenging capacity in cherries. Therefore, our results support SNP treatment to be a potential approach to delay flesh browning and maintain the sensory and nutritional qualities of cherries.

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Section: Discussionmentioning

confidence: 99%

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Liang

Zhang

et al. 2023

Int J of Food Sci Tech

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“…For instance, blue light induced higher levels of anthocyanin accumulation in red lettuce, strawberry fruit and grape (Li et al 2017 ; Samuoliene et al 2012 ; Saure 1990 ); as well as increase the contents of chlorogenic acid, gallic acid, ferulic acid, and other phenolic substances in pea seedlings (Liu et al 2016 ). Moreover, red light mainly promotes stem growth by regulating gibberellin biosynthesis in “Manicure Finger” ( Vitis vinifera L.) grape plantlets (Li et al 2017 ), and exposure to both red and blue light (RB) for three months stimulated carotenoid biosynthesis, which is a sign of a slower decay of product compounds after harvest in tomatoes (Appolloni et al 2023 ). Although several studies have focused on the effect of light environments on crop yield and quality, limited research has been conducted on the dynamic responses of growth and metabolism to long-term continuous light exposure (Van Gestel et al 2005a , b ).…”

Section: Introductionmentioning

confidence: 99%

Plant morphology, secondary metabolites and chlorophyll fluorescence of Artemisia argyi under different LED environments

Ding

Wang

et al. 2023

Photosynth Res

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Different light spectra from light-emitting diodes (LEDs) trigger species-specific adaptive responses in plants. We exposed Artemisia argyi ( A. argyi ) to four LED spectra: white (the control group), monochromatic red light (R), monochromatic blue light (B), or a mixture of R and B light of photon flux density ratio is 3 (RB), with equivalent photoperiod (14 h) and light intensity (160 μmol s −1 m −2 ). R light accelerated photomorphogenesis but decreased biomass, while B light significantly increased leaf area and short-term exposure (7 days) to B light increased total phenols and flavonoids. HPLC identified chlorogenic acid, 3,5-dicaffeoylquinic acid, gallic acid, jaceosidin, eupatilin, and taxol compounds, with RB and R light significantly accumulating chlorogenic acid, 3,5-dicaffeoylquinic acid, and gallic acid, and B light promoting jaceosidin, eupatilin, and taxol. OJIP measurements showed that B light had the least effect on the effective quantum yield ΦPSII, with higher rETR(II), Fv/Fm, qL and PIabs, followed by RB light. R light led to faster photomorphology but lower biomass than RB and B lights and produced the most inadaptability, as shown by reduced ΦPSII and enlarged ΦNPQ and ΦNO. Overall, short-term B light promoted secondary metabolite production while maintaining effective quantum yield and less energy dissipation.

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Morpho-physio-biochemical, molecular, and phytoremedial responses of plants to red, blue, and green light: a review

Rehman,

Pan,

Mubeen

et al. 2024

Environ Sci Pollut Res

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Potential application of pre-harvest LED interlighting to improve tomato quality and storability

Cited by 8 publications

References 48 publications

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Plant morphology, secondary metabolites and chlorophyll fluorescence of Artemisia argyi under different LED environments

Morpho-physio-biochemical, molecular, and phytoremedial responses of plants to red, blue, and green light: a review

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