پیوندهای مفید
آمار
| تعداد نشریات | 22 |
| تعداد شمارهها | 323 |
| تعداد مقالات | 3,394 |
| تعداد مشاهده مقاله | 3,872,409 |
| تعداد دریافت فایل اصل مقاله | 2,746,818 |
The effect of white and red LED lights on coloring and antioxidant capacity of Japanese persimmon at postharvest stage | ||
| Journal of Horticulture and Postharvest Research | ||
| دوره 6، Issue 1 - شماره پیاپی 20، خرداد 2023، صفحه 93-104 اصل مقاله (1.1 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2023.5554.1288 | ||
| نویسندگان | ||
| Orang Khademi* ؛ Somayeh Khoveyteri Zadeh؛ Mohsen Roodpeyma | ||
| Department of Horticulture, Faculty of Agriculture, Shahed University, Tehran, Iran | ||
| چکیده | ||
| 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. | ||
| کلیدواژهها | ||
| Antioxidant؛ Color index؛ Flesh firmness؛ LED light؛ Persimmon | ||
| مراجع | ||
|
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. | ||
|
آمار تعداد مشاهده مقاله: 449 تعداد دریافت فایل اصل مقاله: 360 |
||
نماد الکترونیک
سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب