Short communication, Note
https://doi.org/10.17113/ftb.54.02.16.4096
Influence of Yellow Light-Emitting Diodes at 590 nm on Storage of Apple, Tomato and Bell Pepper Fruit
Doris Kokalj
; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Janez Hribar
; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Blaž Cigić
; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Emil Zlatić
; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Lea Demšar
; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Lovro Sinkovič
; Crop Science Department, Agricultural Institute of Slovenia, Ljubljana, Slovenia
Helena Šircelj
; Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Grega Bizjak
; Department of Power Systems and Devices, Faculty of Electrical Engineering, University of Ljubljana, Ljubljana, Slovenia
Rajko Vidrih
; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Abstract
The objective of this study is to investigate the eff ects of irradiation from light-emitting diodes (LEDs) on several fruits during storage. To improve storage and increase the contents of some bioactive compounds, apple, tomato and red bell pepper fruits were exposed to yellow light emitted from the diodes at 590 nm. The contents of ascorbic acid, total phenolics, total flavonoids and several pigments were investigated, along with the antioxidant potential. The colour parameters (L*, a* and b*) and firmness of the fruit were also determined. After 7 days of LED light irradiation, there was significantly higher total phenolic content and antioxidant potential in apple peel extracts. The irradiated fruit of tomato had significantly higher levels of total phenolic compounds, and the fruit of red bell pepper had significantly higher antioxidant potential. LED light had no effects on the colour parameters, although there was a tendency to accelerate colour development. Apple fruit irradiated with LED light was significantly less firm. Among twelve analysed pigments, significantly more β-carotene was detected in LED light-irradiated apple and bell pepper fruit, more α-tocopherol and γ-tocopherol in bell pepper fruit, and more lutein in apple peel and bell pepper fruit. The applied LED light slightly accelerated the ripening of the studied fruit, and affected the synthesis of some of the secondary metabolites.
Keywords
LED light; antioxidant potential; phenolics and flavonoids; pigments; ascorbic acid; tocopherols
Hrčak ID:
160376
URI
Publication date:
24.6.2016.
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