Red LED light affects the physicochemical responses of strawberries during storage

Abstract

This study aimed to evaluate the effect of the storage of strawberries under LED lights on ‘Albion’ strawberry quality. The treatments were applied as follows; (1) storage under continuous blue, red, and ultraviolet-A (UVA) LED light, (2) storage in the dark conditions (control), and (3) storage in the dark conditions after 1 h UVA (UVAh) LED lighting. Strawberries were stored at a temperature of 4±1oC with 85-90% relative humidity for 10 days. In the study, analyses were conducted on the total anthocyanin content, color (L*, hue angle, redness index), total soluble solids (TSS), fructose, glucose, total sugar content, titratable acidity (TA), fruit firmness (N), and weight loss at the start of the experiment and at 2-day intervals during storage. According to the results, the storage of strawberries under continuous red-LED light was successful in improving the anthocyanin and TSS contents, while preserving fruit firmness and reducing weight loss. Moreover, UVA treatment was effective in maintaining the L*, a*, and b* color values, whereas UVAh was effective on the hue angle and redness index. Furthermore, UVAh treatment caused a decrease in the glucose, fructose, and total sugar content and, in the titratable acidity of the strawberries.