BIBLIOTECA HORTICULTURA

BIBLIOTECA HORTICULTURA

The use of white LED light in a domestic refrigerator can reduce strawberry preservation

The use of white LED light in a domestic refrigerator can reduce strawberry preservation

Tuany Gabriela Hoffmann et al., Future of Food: Journal on Food, Agriculture and Society

Strawberry is one of the most consumed fruits in the world, and due to its perishability,there is a need for new preservation technologies capable of extending its shelf life.

An alternative for the preservation of short shelf life fruits is refrigeration associated with LED lights. In this context, the present study evaluated the effect of white LED light in strawberry preservation at the postharvest condition.

Strawberry samples were stored in a perforated package under refrigeration (5 °C), in the presence and the absence of a white LED light. Samples were stored for seven days, and analysis was performed on days 0, 2, 4, and 7. Strawberry samples were analysed according to the physical, nutritional, and sensorial indexes.

The results showed that white LED light incidence on strawberries results in higher transpiration rates (1030.3 ± 78.2 mg kg-1 h-1), ascorbic acid degradation (85%), and instability in the total polyphenols content.

The sensorial evaluation showed no influence from the presence or absence of white LED light in strawberry preservation of the visual quality.

In brief, the results encourage the market to develop new refrigeration technologies, emphasizing that the use of white LED light, during the postharvest stage, can reduce strawberry preservation.


The picture is Figure 3 of the original paper, showing the visual quality of strawberry under white LED light (a) and in the dark (b), during the 7 days refrigerated storage.


Source
Comparative study of white LED light and dark condition in domestic refrigerator on reducing postharvest strawberries waste
Tuany Gabriela Hoffmann, Sarah Finardi, Julia Tomazoni de Oliveira, Eduarda Mueller, Sávio Leandro Bertoli, Murlidhar Meghwal, and Carolina Krebs de Souza
Future of Food: Journal on Food, Agriculture and Society 10 (2) April 2022