Blue LED light improves postharvest stability in peanut sprouts

Postharvest browning is one of the main factors responsible for quality loss in sprouts, particularly in products with high moisture content and fragile tissue structure such as peanut sprouts. This process not only affects visual appearance but also reduces commercial value and consumer acceptance. Conventional preservation approaches are typically based on chemical treatments, which may raise concerns regarding residue presence and food safety. In this context, blue LED light is proposed as a non-invasive and residue-free alternative to improve product stability during storage.

Physiological and biochemical effects

The application of blue LED light resulted in a higher proportion of sprouts remaining in commercially acceptable condition, along with better firmness retention after 12 days of storage. From a biochemical perspective, the treatment reduced both the browning index and the activity of polyphenol oxidase, a key enzyme involved in the oxidation of phenolic compounds.
At the physiological level, blue light exposure enhanced the antioxidant defense system by increasing the activity of antioxidant enzymes and the levels of protective compounds. As a result, lower accumulation of reactive oxygen species and oxidative damage markers such as malondialdehyde was observed. In addition, reduced abscisic acid levels indicated a lower stress response and a delay in senescence processes.

Technological application

Overall, these findings suggest that blue LED light represents an effective non-chemical strategy for postharvest preservation. Its potential integration into controlled storage systems could help extend the shelf life of fresh products and reduce losses along the supply chain. However, further research is required to optimize treatment conditions, evaluate energy efficiency, and assess its feasibility at an industrial scale.

Sources

Huiling Yan, Qingxia Liao, Mengying Xia, Ludong Huang, Wanjie Li, Jia Li, Yanyue Wu, Bingyan Zhao, Jianglin Zhao, Lianxin Peng, Liang Zou, Postharvest blue LED light preserves peanut sprout quality by enhancing antioxidant capacity to inhibit browning, LWT, Volume 247, 2026, 119268, ISSN 0023-6438, https://doi.org/10.1016/j.lwt.2026.119268

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