Effect of Different Wavelengths of LED Light Irradiation on the Physicochemical Quality of Blueberries during Postharvest Cold Storage
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Abstract:
In order to study the effect of light treatment on the physicochemical quality of postharvest blueberries during cold storage, in this experiment, dark treatment was used as the control group, and blueberries were treated with LED red light (620 nm), blue light (460 nm), and white light (450 nm) under full light conditions at 4 ℃ for 12 d. Samples were taken every 2 d to analyze the effects of different LED light irradiation treatments on the appearance quality and nutrient indexes of blueberries during storage. The results showed that compared with the dark control group, all light treatments were beneficial for maintaining the original color of the fruit, and after 12 days of storage, the blueberries in the blue light treatment group had the highest hardness, with the soluble solids mass fraction and titratable acid content being 13.15% and 1.27%, respectively. The anthocyanin content reached 45.79 mg/g, which was 3.48 times that of the control group; Among the light treatment groups, LED blue light could significantly inhibit the increase of malondialdehyde (content was only 0.88 μmol/g). Moreover, the blue and red light radiation could significantly inhibit the increases of PPO and POD activities and reduce the degree of browning of blueberry fruits, with the effect of blue light being more significant (P<0.05). Therefore, the blue light treatment was more conducive to maintaining the postharvest storage quality and nutritional value of blueberries and prolonging the shelf life, while providing a theoretical basis for postharvest blueberry preservation technology, which has certain application potential.
