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Effects of light‐emitting diode illumination on the quality of fresh‐cut cherry tomatoes during refrigerated storage
Author(s) -
Kong Dehui,
Zhao Wenting,
Ma Yue,
Liang Hao,
Zhao Xiaoyan
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14836
Subject(s) - blue light , horticulture , shelf life , lycopene , cherry tomato , chlorogenic acid , chemistry , rutin , light emitting diode , food science , postharvest , botany , biology , materials science , carotenoid , optoelectronics , biochemistry , antioxidant
The effects of light‐emitting diode (LED) illumination on the quality of fresh‐cut cherry tomatoes were investigated. Tomatoes were exposed continuously to red, green, blue and white LED light for 7 days and control samples stored in darkness. Results showed that blue light was most effective in the quality preservation of fresh‐cut cherry tomatoes and could be used as a novel strategy in the preservation of fresh‐cut fruits and vegetables during shelf life.