Effect of monochromatic Far-Red light on physical-nutritional-microbiological attributes of red tomatoes during storage

Cozmuța, Anca Mihaly; Cozmuta, Leonard Mihaly; Peter, Anca; Nicula, Camelia; Voșgan, Zorica; Giurgiulescu, Liviu; Vulpoi, Adriana; Baia, Monica

doi:10.1016/j.scienta.2016.08.031

Cited by 17 publications

(5 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our results are also supported by those previously obtained by Mihaly Cozmuta et al ., 38 which demonstrated the significant reduction of moulds and yeasts in tomatoes stored under far‐red lighting (25 μmol m −2 s −1 ) compared to darkness treatment. In fact, these results can be also justified by the relation between far‐red light and the synthesis of bioactive compounds with potential antimicrobial capacity.…”

Section: Discussionsupporting

confidence: 92%

Postharvest LED lighting: effect of red, blue and far red on quality of minimally processed broccoli sprouts

et al. 2020

View full text Add to dashboard Cite

BACKGROUND The main objective of this study was to evaluate physiological and quality changes of minimally processed broccoli sprouts illuminated during postharvest storage under blue, red and far‐red LED lighting as compared to darkness or illumination with fluorescent light, as control treatments. RESULTS Morphological and microbiological changes were determined during 15 days at 5 °C. In addition, total antioxidant activity and bioactive compound changes throughout the shelf life were also monitored. Results showed that far‐red LED lighting increased hypocotyl and sprout length, decreased microbial growth and improved the total antioxidant and scavenging activities, compared to darkness and fluorescent lighting treatments. However, it did not stimulate the biosynthesis of phenolic acids. In contrast, blue LED light reduced by 50% the total antioxidant capacity of broccoli sprouts compared to far‐red treatment, as well as morphological development. In addition, total scavenging activity was increased under far‐red LED light compared with the other treatments by 12–10% (darkness and fluorescence) and 33–31% (blue and red LEDs). CONCLUSIONS Our results suggest that minimally processed sprouts may benefit from LED lighting during shelf life in terms of quality, although further experiments should be conducted to optimize a proper exposure cycle and intensity aiming for use in the distribution chain. The results also open the way for further development towards the integration of this technology in the food distribution chain.

show abstract

Section: Discussionsupporting

confidence: 92%

Postharvest LED lighting: effect of red, blue and far red on quality of minimally processed broccoli sprouts

et al. 2020

View full text Add to dashboard Cite

show abstract

“…5B). It is commonly acknowledged that far red light -involved in plant photomorphogenesis and acting as protector of cellular components and functionalities (Mihaly Cozmuta et al, 2016;Bantis et al, 2018) -may counteract bacterial growth during storage, as previously found in tomatoes supplied with 25 mol m -2 s -1 of far red lighting. Indeed, far red growth inhibition of both bacteria (Gan and Bryant, 2015) and fungi (Mooney and Yager, 1990) was also shown to depend on their capability to acclimate and restore functionalities.…”

Section: Light During Storage Reduces Microbiological Load In Red Cha...mentioning

confidence: 76%

Spectral composition from led lighting during storage affects nutraceuticals and safety attributes of fresh-cut red chard (Beta vulgaris) and rocket (Diplotaxis tenuifolia) leaves

Pennisi

Orsini

Castillejo

et al. 2021

Postharvest Biology and Technology

View full text Add to dashboard Cite

“…Irradiation with enhanced UV-B or UV-C has been demonstrated to increase total amount of cuticular wax and alter wax composition (Tafolla-Arellano et al, 2018). Monochromatic far-red light was shown to stimulate the cuticular wax biosynthesis increasing hydrophobicity of the wax in both tomato and bell pepper fruits during storage (Cozmuta et al, 2016a,b). In grapefruit and mango, interaction of light and temperature conditions affected fruit cuticle accumulation and cuticular wax composition considering difference between fruits growing in interior or exterior canopy (McDonald et al, 1993; Léchaudel et al, 2013).…”

Section: Environmental Regulation Of Fruit Wax Biosynthesis and Compomentioning

confidence: 99%

Developmental and Environmental Regulation of Cuticular Wax Biosynthesis in Fleshy Fruits

et al. 2019

View full text Add to dashboard Cite

The aerial parts of land plants are covered by a hydrophobic layer called cuticle that limits non-stomatal water loss and provides protection against external biotic and abiotic stresses. The cuticle is composed of polymer cutin and wax comprising a mixture of very-long-chain fatty acids and their derivatives, while also bioactive secondary metabolites such as triterpenoids are present. Fleshy fruits are also covered by the cuticle, which has an important protective role during the fruit development and ripening. Research related to the biosynthesis and composition of cuticles on vegetative plant parts has largely promoted the research on cuticular waxes in fruits. The chemical composition of the cuticular wax varies greatly between fruit species and is modified by developmental and environmental cues affecting the protective properties of the wax. This review focuses on the current knowledge of the cuticular wax biosynthesis during fleshy fruits development, and on the effect of environmental factors in regulation of the biosynthesis. Bioactive properties of fruit cuticular waxes are also briefly discussed, as well as the potential for recycling of industrial fruit residues as a valuable raw material for natural wax to be used in food, cosmetics and medicine.

show abstract

Effect of monochromatic Far-Red light on physical-nutritional-microbiological attributes of red tomatoes during storage

Cited by 17 publications

References 38 publications

Postharvest LED lighting: effect of red, blue and far red on quality of minimally processed broccoli sprouts

Postharvest LED lighting: effect of red, blue and far red on quality of minimally processed broccoli sprouts

Spectral composition from led lighting during storage affects nutraceuticals and safety attributes of fresh-cut red chard (Beta vulgaris) and rocket (Diplotaxis tenuifolia) leaves

Developmental and Environmental Regulation of Cuticular Wax Biosynthesis in Fleshy Fruits

Contact Info

Product

Resources

About