Visible spectrum LED lights applied during postharvest to tomatoes improved phenolics and carotenoids

The objective was to evaluate the effect of visible spectrum LED lighting during shelf-life on physicochemical quality and the main bioactive compounds of Kumato? cherry tomatoes. Tomatoes were stored 13 days at 5 ?C under- white (W), - blue (B), - blue + red (B + R), - green + red (G + R), and - green + far-red (G + FR) LED lights.Darkness (D) was used as control. Tomatoes under illumination showed higher weight losses and firmness decreases (30?35%). No chilling injury was observed. B + R lighting increased the carotenoid content by ?27%, while G + R and G + FR reported an increase ?30% in phenolics. B and B + R showed the highest increase in the phytochemical biosynthesis (lycopene and naringenin, as main carotenoid and flavonoid found) compared to D and W. Conclusively, illumination with B + R or B during shelf-life is recommended to enhance the main bioactive compounds. G + R and G + FR, also reported to be good elicitors of the phenolics and carotenoids biosynthesis.? SourceEffect of postharvest visible spectrum LED lighting on quality and bioactive compounds of tomatoes during shelf lifeLorena Mart?nez-Zamora, Noelia Castillejo & Francisco Art?s?Hern?ndezLWT, available online 2 January 2023, 114420https://doi.org/10.1016/j.lwt.2022.114420https://www.sciencedirect.com/science/article/pii/S002364382201355XThe picture is part of Table 1 of the original paper,?Main physicochemical quality parameters of studied Kumato? cherry tomatoes (n?=?50)