In the postharvest stage, taste and flavor are the key components of the marketability of tomato. Therefore, greater emphasis is now being placed on improving traits such as sugar content. In this study postharvest ultraviolet-B (UV-B) treatments on sugar, total soluble solids, and color of tomatoes harvested at different stages were investigated. Tomatoes harvested at turning, pink, and red stages were treated with two different doses of UV-B irradiation: UVB4 and UVB8. Color L* and hue angle values of tomatoes treated with UV-B were found to be high, which means the red color of tomatoes was improved. UVB4 treatments increased the color a* and saturation index values of tomatoes at pink and red harvest stage, although it did not affect at the turning stage. Additionally, UV-B irradiation treatments had no effect on sucrose content of the tomatoes. Fructose, glucose, and TSS content of tomatoes treated with UVB8 at red harvest stage were found to be high. Hence, the results obtained from this study are of great importance in terms of providing an increase in the amount of sugar without the need for breeding, and also consumer satisfaction.Keywords: tomato; UV-B; color; glucose; fructose; sucrose.Practical Application: Sugars, acids, phenols, and minerals, are the main constituents of tomato taste with sugars, quantitatively, making the largest contribution. Higher fructose, glucose, and TSS content of tomatoes result in increased sweetness and better tasting tomatoes, and ultimately consumer satisfaction.

Calcium chloride is widely used in industries as a firming agent, and also to extend shelf-life of vegetables. The aim of this study was to determine, the effect of different doses of calcium chloride on biochemical and color properties of fresh-cut green bean. Fresh-cut green beans were dipped for 90 seconds in 0.5%, 1%, 2% and 3% solution of calcium chloride at 25°C. The fresh-cut green bean samples were packaged in polystyrene foam dishes, wrapped with stretch film and stored in a cold room at 5±1°C temperature and 85-90% RH. Calcium chloride treatments did not retain the green color of samples. Whiteness index, browning index and total color difference (ΔE) values of CaCl 2 treated samples were high. Saturation index and hue angle were low compared to the control, especially at higher doses of CaCl 2 . Polyphenol oxidase (PPD) enzyme activity in samples treated with CaCl 2 at 3% doses, was low at the 7 th days of storage than with other treatments. Fructose and sucrose content of samples increased in all treatment groups whereas glucose level decreased during the first 4 th days of storage.Keywords: green bean; browning index; electrolyte leakage; polyphenol oxidase (PPD) activity; sugar content; whiteness index.Practical Application: Improve fresh-cut green bean quality with calcium chloride applications.

The aim of this study is to prevent postharvest quality losses and enhance storage and shelf life of leaf lettuce using LED light treatments. For this purpose, four different colors of (white, green, red, and blue) LED light and darkness conditions were used. Lettuce was stored at a temperature of 5 °C ± 1 °C for 21 days, and after storage, it was kept at room temperature for 96 hr. This study demonstrated that white LED light showed up the best application in terms of maintaining green color, reducing chlorophyll degradation, and increasing the total soluble solid content of lettuce. While the weight loss was reduced by red LED light treatment, the green LED light was effective in reducing the decay rate of lettuce. It was concluded that white, red and green LED lighting treatments are useful for enhancing the storage life of leaf lettuce, whereas the blue LED light treatment showed negative effects. Practical applications Light‐emitting diodes (LEDs) is used in horticultural production to increase yield by photosynthesis over decades. In postharvest storage stage, lighting of LED provided some advantages such as reducing of the growth of microorganism, especially citrus varieties. Leafy vegetables are identified susceptible because it contains large amount of water. Also they lose their green color very quickly after harvest. So, postharvest storage life of these type vegetable is quite short. As a result of the present study, chlorophyll (SPAD) content of leaf lettuce was increased by white LED light treatment both during storage and shelf life conditions. Therefore, by this technology, the shelf life of leaf lettuce would be increased by lighting of shelf in the supermarket by white LED, at least.

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