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

Arslan, T., Kasim, R., & Kasim, M. U. (2021). Blue LED lighting improves the postharvest quality of tomato (Solanum lycopersicum L. cv. Zahide F1) fruits. Ege Üniversitesi Ziraat Fakültesi Dergisi, 58(4), 489-502. https://doi.org/10.20289/zfdergi.893641.

Baenas, N., Iniesta, C., González-Barrio, R., Nuñez-Gómez, V., Periago, M. J., & García-Alonso, F. J. (2021). Post-harvest use of ultraviolet light (UV) and light emitting diode (LED) to enhance bioactive compounds in refrigerated tomatoes. Molecules, 26(7), 1847. https://doi.org/10.3390/molecules26071847.

Barta, D. J., Tibbitts, T. W., Bula R. J., & Morrow, R. C. (1992). Evaluation of light emitting diode characteristics for a space-based plant irradiation source. Advances in Space Research, 12(5), 141-149. https://doi.org/10.1016/0273-1177(92)90020-x.

Cho, J. Y., Son, D. M., Kim, J. M., Seo, B. S., Yang, S. Y., Bae, J. H., & Heo, B. G. (2008). Effect of LED as light quality on the germination, growth and physiological activities of broccoli sprouts. Journal of Bio-Environment Control, 17(2), 116-123. https://doi.org/10.3390/molecules25204788.

Guan, C., Chachar, S., Zhang, P., Hu, C., Wang, R., & Yang, Y. (2020). Inter-and intra-specific genetic diversity in Diospyros using SCoT and IRAP markers. Horticultural Plant Journal, 6, 71–80. https://doi.org/10.1016/j.hpj.2019.12.005.

Huang, J. Y., Xu, F., & Zhou, W. (2018). Effect of LED irradiation on the ripening and nutritional quality of postharvest banana fruit. Journal of the Science of Food and Agriculture, 98(14), 5486-5493. https://doi.org/10.1002/jsfa.9093.

Khademi, O., Besada, C., Mostofi, Y., & Salvador, A. (2014). Changes in pectin methylesterase, polygalacturonase, catalase and peroxidase activities associated with alleviation of chilling injury in persimmon by hot water and 1-MCP treatments. Scientia Horticulturae, 179, 191-197. https://doi.org/10.1016/j.scienta.2014.09.028.

Khademi, O., Erfani-Moghadam, J., & Rasouli, M. (2022). Variation of some Diospyros genotypes in Iran based on pomological characteristics. Journal of Horticulture and Postharvest Research, 5(4), 323-336. https://doi.org/10.22077/JHPR.2022.4873.1253.

Khademi, O., Mostofi, Y., Zamani, Z., & Fatahi, R. (2010). The effect of deastringency treatments on increasing the marketability of persimmon fruit. Acta Horticulturae, 877, 687–691. https://doi.org/10.17660/ActaHortic.2010.877.90.

Khademi, O., Zamani, Z., Mostofi, Y., Kalantari, S., & Ahmadi, A. (2012). Extending storability of persimmon fruit cv. Karaj by postharvest application of salicylic acid. Journal of Agricultural Science and Technology, 14, 1067-1074.

Khademi, O., Zamani, Z., Poor Ahmadi, E., & Kalantari, S. (2013). Effect of UV-C radiation on postharvest physiology of persimmon fruit (Diospyros kaki Thunb.) cv. 'Karaj' during storage at cold temperature. International Food Research Journal, 20(1), 247-253.

Li, P. M., Du, G. R., & Ma, F. W. (2011). Phenolics concentration and antioxidant capacity of different fruit tissues of astringent versus non-astringent persimmons. Scientia Horticulturae, 129(4), 710-714. https://doi.org/10.1016/j.scienta.2011.05.024.

Liu, L. H., Zabaras, D., Bennett, L. E., Aguas, P., & Woonton, B. W. (2009). Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during postharvest storage. Food Chemistry, 115(2), 495-500. https://doi.org/10.1016/j.foodchem.2008.12.042.

Ma, G., Zhang, L., Kato, M., Yamawaki, K., Kiriiwa, Y., Yahata, M., Ikoma, Y., & Matsumoto, H. (2012). Effect of blue and red LED light irradiation on β-cryptoxanthin accumulation in the flavedo of citrus fruits. Journal of Agricultural and Food Chemistry, 60(1), 197-201. https://doi.org/10.1021/jf203364m.

Maroga, G. M., Soundy, P., & Sivakumar, D. (2019). Different postharvest responses of fresh-cut sweet peppers related to quality and antioxidant and phenylalanine ammonia lyase activities during exposure to light-emitting diode treatments. Foods, 8(9), 359. https://doi.org/10.3390/foods8090359.

Martínez-Zamora, L., Castillejo, N., & Artés-Hernández, F. (2021). Postharvest UV-B and photoperiod with blue+ red LEDs as strategies to stimulate carotenogenesis in bell peppers. Applied Sciences, 11(9), 3736. https://doi.org/10.3390/app11093736.

Nájera, C., Guil-Guerrero, J. L., Enríquez, L. J., Álvaro, J. E., & Urrestarazu, M. (2018). LED-enhanced dietary and organoleptic qualities in postharvest tomato fruit. Postharvest Biology and Technology, 145, 151-156. https://doi.org/10.1016/j.postharvbio.2018.07.008.

Nakano, R., Harima, S., Ogura, E., Inoue, S., Kubo, Y., Inaba, A. (2001). Involvement of stress-induced ethylene biosynthesis in fruit softening of ‘Sajio’ persimmon. Journal of the Japanese Society for Horticultural Science, 70, 581-585.

Naser, F., Rabiei, V., Razavi, F., & Khademi, O. (2018). Effect of calcium lactate in combination with hot water treatment on the nutritional quality of persimmon fruit during cold storage. Scientia Horticulturae, 233, 114-123. https://doi.org/10.1016/j.scienta.2018.01.036.

Ngcobo, B. L., Bertling, I., & Clulow, A. D. (2021). Post-harvest alterations in quality and health-related parameters of cherry tomatoes at different maturity stages following irradiation with red and blue LED lights. The Journal of Horticultural Science and Biotechnology, 96(3), 383-391. https://doi.org/10.1080/14620316.2020.1847696.

Ozen, A., Colak, A., Dincer, B., & Guner, S. A. (2004). Diphenolase from persimmon fruits (Diospyros kaki L, Ebenaceae). Food Chemistry, 85, 431-7.   https://doi.org/10.1016/j.foodchem.2003.07.022.

Pérez-Ambrocio, A., Guerrero-Beltrán, J. A., Aparicio-Fernández, X., Ávila-Sosa, R., Hernández-Carranza, P., Cid-Pérez, S., & Ochoa-Velasco, C. E. (2018). Effect of blue and ultraviolet-C light irradiation on bioactive compounds and antioxidant capacity of habanero pepper (Capsicum chinense) during refrigeration storage. Postharvest Biology and Technology, 135, 19-26. https://doi.org/10.1016/j.postharvbio.2017.08.023.

Plaza, L., Colina, C., de Ancos, B., Sánchez-Moreno, C., & Cano, M. P. (2012). Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.). Food Chemistry, 130(3), 591-597. https://doi.org/10.1016/j.foodchem.2011.07.080.

Salvador, A., Arnal, L., Besada, C., Larrea, V., Hernando, I., & Pérez-Munuera, I., (2008). Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15°C: Physiological and microstructural study. Postharvest Biology and Technology, 49, 340-347. https://doi.org/10.1016/j.postharvbio.2008.01.015.

Singh, D., Basu, C., Meinhardt-Wollweber, M., & Roth, B. (2015). LEDs for energy efficient greenhouse lighting. Renewable and Sustainable Energy Reviews, 49, 139-147. https://doi.org/10.1016/j.rser.2015.04.117.

Song, Y., Qiu, K., Gao, J., & Kuai, B. (2020). Molecular and physiological analyses of the effects of red and blue LED light irradiation on postharvest senescence of pak choi. Postharvest Biology and Technology, 164, 111155. https://doi.org/10.1016/j.postharvbio.2020.111155.

Taiz, L., & Zeiger, E. (2010). Plant physiology (No. Ed. 5). Sinauer Associates Incorporated.

Vicente, A.R., Pineda, C., Lemoine, L., Civello, P.M., Martinez, G.A., & Chaves, A.R. (2005). UV-C treatments reduce decay, retain quality and alleviate chilling injury in pepper. Postharvest Biology and Technology, 35(1), 69-78. https://doi.org/10.1016/j.postharvbio.2004.06.001.

Yan, Z., Zuo, J., Zhou, F., Shi, J., Xu, D., Hu, W., Jiang, A., Liu, Y., & Wang, Q. (2020). Integrated analysis of transcriptomic and metabolomic data reveals the mechanism by which LED light irradiation extends the postharvest quality of pak-choi (Brassica campestris L. ssp. chinensis (L.) Makino var. communis Tsen et Lee). Biomolecules, 10(2), 252. https://doi.org/10.3390/biom10020252.

Zhou, C., Zhao, D., Sheng, Y., Tao, J., & Yang, Y. (2011). Carotenoids in fruits of different persimmon cultivars. Molecules, 16(1), 624-636. https://doi.org/10.3390/molecules16010624.