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
Maroga, Gludia M. Soundy, Pu y Sivakumar, Dharini
Maroga, Gludia M.
Soundy, Pu y
Sivakumar, Dharini
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Abstract
The influence of emitting diode (LED) treatments for 8 h per day on functional quality of three types of fresh-cut sweet peppers (yellow, red, and green) were investigated after 3, 7, 11, and 14 days postharvest storage on the market shelf at 7 C. Red LED light (660 nm, 150 mol m2 s1) reduced weight loss to commercially acceptable level levels (2.0%) in fresh-cuts of yellow and green sweet peppers at 7 and 11 d, respectively. Blue LED light (450 nm, 100 mol m2 s1) maintained weight loss acceptable for marketing in red fresh-cut sweet peppers up to 11 d. Highest marketability with minimum changes in color difference (DE) and functional compounds (total phenols, ascorbic acid content, and antioxidant activity) were obtained in yellow and green sweet pepper fresh-cuts exposed to red LED light up to 7 and 11 d, respectively, and for red sweet pepper fresh-cuts exposed to blue LED light for 11 d. Red LED light maintained the highest concentrations of carotene, chlorophyll, and lycopene in yellow, green, and red sweet pepper fresh-cuts up to 7 d. Similarly, blue LED light showed the highest increase in lycopene concentrations for red sweet pepper fresh-cuts up to 7 d. Red LED (yellow and green sweet peppers) and blue LED (red sweet pepper) lights maintained
phenolic compounds by increasing phenylalanine ammonia lyase activity. Thus, the results indicate a new approach to improve functional compounds of different types of fresh-cut sweet pepper.
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Date
2019-08-23
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MDPI
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Keywords
Photo technology, Shelf life, Capsicum annuum L., Postharvest quality, Bioactive compounds, Antioxidant activity