The effect of white and red LED lights on coloring and antioxidant capacity of Japanese persimmon at postharvest stage

Abstract

Purpose: One of the most important subtropical fruits in Iran is Japanese persimmon. Persimmon is a climacteric fruit and continues to ripening after the harvest. One of the main quality components in persimmon fruit is its appearance due to the presence of different carotenoid pigments. Persimmon has also high antioxidant capacity. The use of LED lights is one of the most important commercial techniques to increase the quality and postharvest life of the fruits. In the present study, the effect of LED lights on the coloring and antioxidant capacity of persimmon fruit was studied. Research method: The Karaj genotype of persimmon was harvested at commercial stage and exposed to white and red LED lights (at intensity of 40-60 candle/W) up to 21 days at 10°C and 80% RH, as the control fruit was stored at dark conditions. Findings: The results showed that the samples of red LED light had higher color index and lower hue° and L * values as compared to control or white LED light samples. Therefore, the red light induced the coloring in persimmon fruit, but the white light did not show such an effect. Also, both white and red LED lights have resulted in better preservation and increased antioxidant capacity in persimmon fruit as compared to control. Research limitations: No limitations were encountered. Originality/Value: based on the results of this experiment, LED lights are effective treatments in maintaining and increasing the quality of Japanese persimmon at the postharvest stage, and have potential to further investigation and commercialization.

Keywords

• antioxidant
• color index
• flesh firmness
• led light
• persimmon