Mavi LED ile aydınlatma domates meyvelerinin (Solanum lycopersicum L. cv. Zahide) hasat sonrası kalitesini arttırır

Year 2021, , 489 - 502, 21.12.2021

Türkay Arslan Rezzan Kasım , Mehmet Ufuk Kasım

https://doi.org/10.20289/zfdergi.893641

Cited By: 3

Abstract

Amaç: Bu çalışmada kırılma döneminde hasat edilen domates (Solanum lycopersicum L. cv. Zahide) meyvelerinin farklı dalga boylarındaki LED ile aydınlatılmasının hasat sonrası kalitesi üzerine etkileri araştırılmıştır.
Materyal ve Yöntem: Hasat edilen domatesler 500 g polistiren köpük tabaklara yerleştirilmiş ve üzeri streç filmle sarılmıştır. Ardından meyveler 4±1ºC sıcaklık ve %85-90 oransal nem içeren odada, kırmızı (R), mavi (B), yeşil (G) ve beyaz (W) ışık şartları altında 42 gün süreyle depolanmıştır. Karanlıkta depolanan meyveler kontrol (C) olarak kullanılmıştır.
Araştırma Bulguları: R ve W LED uygulamaları, meyvelerin hue açısı, sarılık indeksi ve meyve eti sertliğini arttırmıştır. Mavi LED aydınlatma ayrıca yaşlanmanın geciktiğinin göstergesi olan elektrolit sızıntısını azaltmıştır. Ek olarak mavi ve kırmızı LED aydınlatma meyve çürümelerini geciktirmiştir.
Sonuç: Sonuç olarak, mavi LED aydınlatmanın kırılma döneminde hasat edilen domateslerin hasat sonrası kalitesinin korunmasında kırmızı, beyaz ve yeşil LED ışıktan daha etkili olduğu bulunmuştur.

Keywords

Renk, çürüme, elektrolit sızıntısı, LED ışık, depolama, domates

Supporting Institution

Kocaeli Üniversitesi, Bilimsel Araştırmalar Proje Birimi

Project Number

2019/025

Blue LED lighting improves the postharvest quality of tomato (Solanum lycopersicum L. cv. Zahide F1) fruits

Abstract

Objective: The objective of this study was to investigate the effects of different wavelengths of LED lighting on the postharvest quality of tomatoes (Solanum lycopersicum L. cv. Zahide) during breaker harvest stages..
Material and Methods: Harvested tomato fruits were placed on 500 g polystyrene foam dishes and wrapped with stretch film. They then were stored in 4±1ºC temperature and 85-90% relative humidity for 42 days under the red (R), blue (B), green (G) and white (W) LED light conditions. The fruits stored in the dark were used as control (C).
Results: R and W LED treatments increased hue angle value, yellowness index value, and fruit firmness of tomatoes Blue LED lighting, also decreased electrolyte leakage that indicates delaying senescence. It was also found that blue and red LED lighting delayed fruit decay.
Conclusion: As a conclusion, it could be satated that the blue LED lighting was found to be more effective than the red, white and green LED light in maintaining the quality of the tomatoes harvested at the breaking stage.

Keywords

Color, decay, electrolyte leakage, LED light, storage, tomato

Project Number

2019/025

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