Open AccessEffects of Different Exposure Times of Led Lights on Postharvest Performances of Fresh-Cut Pineapple (Ananas comosus L. cv. Josapine)
Author(s) -
Leong Jia Qi,
Wan Zaliha Wan Sembok
Publication year - 2019
Publication title -
universiti malaysia terengganu journal of undergraduate research
Language(s) - English
Resource type - Journals
ISSN - 2637-1138
DOI - 10.46754/umtjur.v1i1.53
Subject(s) - ananas , postharvest , browning , ascorbic acid , lightness , horticulture , food science , chemistry , blue light , biology , materials science , physics , optics , optoelectronics
Pineapple is one of the most important commercial fruit crops served in fresh-cut form which is convenient for the consumers. However, fresh-cut pineapple induces the activity of phenolic compounds which triggers the generation of brown or dark pigments. Browning incidence (BI) directly influences the fruit’s acceptability and marketability. Therefore, different exposure times (5mins, 10mins, 15mins and 20mins) and types of LED lights (white, red and blue) were applied on fresh-cut pineapple stored at 5oC storage for twelve days to reduce BI. A significant interaction between the two factors was recorded in lightness coefficient, chroma, total phenolic and ascorbic acid (AA) contents. Regardless of exposure times, all types of LED lights, mainly the blue light, succeeded in delaying BI in fresh-cut pineapple. In conclusion, blue light had a tendency to delay BI and maintain the other postharvest quality attributes of fresh-cut pineapple.