Effect of Light-Emitting Diodes (LEDs) on the Quality of Fruits and Vegetables During Postharvest Period: a Review
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REVIEW ARTICLE
Effect of Light-Emitting Diodes (LEDs) on the Quality of Fruits and Vegetables During Postharvest Period: a Review Sanusi Shamsudeen Nassarawa 1,2 & Asem Mahmoud Abdelshafy 1 & Yanqun Xu 1,3 & Li Li 1 & Zisheng Luo 1,3,4,5 Received: 24 June 2020 / Accepted: 17 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Major losses of fresh horticultural produce transpire during postharvest storage due to prompt senescence and diseases. The traditional postharvest preservation techniques used after harvest are based on cooling and the application of chemical preservation techniques. As a residue-free physical sterilization and preservation method, light-emitting diode (LED) treatment, has recently been applied for postharvest storage of fruits and vegetables by numerous researchers. This paper reviews the recent applications of LEDs in postharvest storage of fresh produce, including its effect on physiological characteristics, secondary metabolism, nutritional attributes, ripening process, senescence, shelf-life improvement, and pathogenic microbial spoilage of fruits and vegetables. LED treatment has promoted the accumulation of different phytochemicals, such as phenolic compounds, vitamins, glucosinolates, chlorophyll, total soluble solids, and carotenoids. Changes in the nutritional content, anthocyanin content, antioxidant capacity, and ripening were also observed after the treatment. Reduction in microbial spoilage and delay senescence were evident after the LED exposure. The influence of LED light depended on the fruit and vegetable variety. Therefore, LED treatment is an efficient and promising strategy for extending the storage life of fruits and vegetables with enhanced nutritional values. Keywords LEDs . Fruits and vegetables . Postharvest . Preservation . Light quality
Introduction Fruits and vegetables are well known for their healthpromoting properties due to their contents of vitamins, minerals, and antioxidants, which reduce the risk of chronic
* Zisheng Luo [email protected] 1
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People’s Republic of China
2
Department of Food Science and Technology, Faculty of Agriculture, Bayero University, Kano, Kano State, Nigeria
3
Ningbo Research Institute, Zhejiang University, Ningbo 315100, People’s Republic of China
4
National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People’s Republic of China
5
Fuli Institute of Food Science, Hangzhou 310058, People’s Republic of China
diseases and increasing their demand in the consumer diet (Aghdam et al. 2018; Pinela and Ferreira 2017; Slavin and Lloyd Beate 2012). The Food and Agriculture Organization (FAO) has reported that fruits and vegetables are the most wasted commodities (Dou et al. 2017; Miguel et al. 2008).
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