Red LED light affects the physicochemical responses of strawberries during storage

Year 2024, Volume: 6 Issue: 1, 83 - 95

Onur Yavuz Rezzan Kasım Mehmet Ufuk Kasım

https://doi.org/10.53663/turjfas.1446192

Abstract

This study aimed to evaluate the effect of the storage of strawberries under LED lights on ‘Albion’ strawberry quality. The treatments were applied as follows; (1) storage under continuous blue, red, and ultraviolet-A (UVA) LED light, (2) storage in the dark conditions (control), and (3) storage in the dark conditions after 1 h UVA (UVAh) LED lighting. Strawberries were stored at a temperature of 4±1oC with 85-90% relative humidity for 10 days. In the study, analyses were conducted on the total anthocyanin content, color (L*, hue angle, redness index), total soluble solids (TSS), fructose, glucose, total sugar content, titratable acidity (TA), fruit firmness (N), and weight loss at the start of the experiment and at 2-day intervals during storage. According to the results, the storage of strawberries under continuous red-LED light was successful in improving the anthocyanin and TSS contents, while preserving fruit firmness and reducing weight loss. Moreover, UVA treatment was effective in maintaining the L*, a*, and b* color values, whereas UVAh was effective on the hue angle and redness index. Furthermore, UVAh treatment caused a decrease in the glucose, fructose, and total sugar content and, in the titratable acidity of the strawberries.

Keywords

Blue, Fruit quality, Lighting, Red, Storage, Strawberry, Ultraviolet-A (UVA) LED

Ethical Statement

Not applicable

Supporting Institution

The authors did not receive any funding during and after the completion of the study

Thanks

Not applicable

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