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

Türkay Arslan; Rezzan Kasım; Mehmet Ufuk Kasım

doi:10.20289/zfdergi.893641

EN TR

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

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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

Türkay Arslan Bu kişi benim
0000-0001-8772-4666
Türkiye

Rezzan Kasım ^*
0000-0002-2279-4767
Türkiye

Mehmet Ufuk Kasım
0000-0003-2976-7320
Türkiye

Yayımlanma Tarihi

21 Aralık 2021

Gönderilme Tarihi

11 Mart 2021

Kabul Tarihi

13 Mayıs 2021

Yayımlandığı Sayı

Yıl 1970 Cilt: 58 Sayı: 4

DOI

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

IZ

https://izlik.org/JA83YA76ZN

APA

Arslan, T., Kasım, R., & Kasım, M. U. (2021). Blue LED lighting improves the postharvest quality of tomato (Solanum lycopersicum L. cv. Zahide F1) fruits. Journal of Agriculture Faculty of Ege University, 58(4), 489-502. https://doi.org/10.20289/zfdergi.893641