While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf-life conditions


Kasım M. U. , Kasım R.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.41, 2017 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 41
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/jfpp.13266
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION

Özet

The aim of this study is to prevent postharvest quality losses and enhance storage and shelf life of leaf lettuce using LED light treatments. For this purpose, four different colors of (white, green, red, and blue) LED light and darkness conditions were used. Lettuce was stored at a temperature of 5 degrees C1 degrees C for 21 days, and after storage, it was kept at room temperature for 96 hr. This study demonstrated that white LED light showed up the best application in terms of maintaining green color, reducing chlorophyll degradation, and increasing the total soluble solid content of lettuce. While the weight loss was reduced by red LED light treatment, the greenLED light was effective in reducing the decay rate of lettuce. It was concluded that white, red and green LED lighting treatments are useful for enhancing the storage life of leaf lettuce, whereas the blue LED light treatment showed negative effects.