Effects of continuous red light and short daily UV exposure during postharvest on carotenoid concentration and antioxidant capacity in stored tomatoes

Panjai, Lachinee; Noga, Georg; Fiebig, Antje; Hunsche, Maurício

doi:10.1016/j.scienta.2017.08.035

Cited by 44 publications

(42 citation statements)

References 32 publications

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“…For the 'Budenovka' variety, average deviation from the initial value ranged from 3.8 % to 9.6 %, for 'Bull Heart' it was 4.5 %, for 'Gina'from 2.9 % to 11.4 %, the obtained values corresponded to one segment of the spectrum. Similar results were obtained by other authors who studied the effect of UV-irradiation of other spectra (UV-B and UV-C-irradiation) on antioxidant qualities of tomatoes [25,27,45,46,48,49,50,51,52]. The cumulative undisturbed antioxidant activity of the samples' compounds was established with a significant increase in some of them.…”

Section: Resultssupporting

confidence: 89%

“…The studies [25,27,45,46,47,48,49,50,51,52] of UV-B and UV-C irradiation of tomatoes during storage (up to 30 days) did not show visible physical damage to the samples. In our work, we used safer UV-A irradiation, therefore, the study of this aspect with long-term storage looks inexpedient.…”

Section: Resultsmentioning

confidence: 80%

“…It was established [25,45,46,47] that immediately after the irradiation, there was no effect on the accumulation of total phenolic compounds. Moreover, in the first hours after the irradiation, even a decrease could be observed both for antioxidant activity and the content of individual antioxidant substances.…”

Section: Resultsmentioning

confidence: 99%

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The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

Dyshlyuk

Babich

Prosekov

et al. 2020

Heliyon

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The effect of different doses of long-wavelength UV-A (320 nm-400nm) irradiation on physicochemical and antioxidant characteristics of tomatoes grown on the territory of the Russian Federation was studied. The obtained results show that this kind of processing does not cause deterioration of qualitative parameters of vegetables (texture, color, soluble solids content, titratable acidity). It was established that the total content of phenolic compounds, carotenoids and flavonoids increases (p-value<0.05) in tomatoes at all the investigated wavelengths (353 nm, 365 nm and 400 nm), while the content of chlorophylls reacts ambiguously: at some wavelengths, it increases, at other, it decreases. The maximum increase in antioxidant activity, as compared to untreated samples, is observed in tomatoe samples irradiated for 360 min within the range of 365 nm. For different types of tomatoes, the increment for common content of phenolic compounds is-42.9-55.0 %, carotenoids-24.0-56.0 %, flavonoids-28.0-33.0 %, β-carotene-70.9-71.6 %, lycopene-62.6-69.0 %, lutein-64.8-72.0 % from original. The studies reveal some potential of post-harvest ultraviolet irradiation (A-range) of tomatoes to increase their antioxidant activity. However, more research is needed to confirm this fact and the possibility to develop some technology.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 80%

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The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

Dyshlyuk

Babich

Prosekov

et al. 2020

Heliyon

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“…The mean values presented here are in line wileyonlinelibrary.com/jsfa with those of other publications dealing with the ripening development from green to red in tomato fruits. 30,31 Regardless of the nutrient supply of the plants, chlorophyll content steadily declined while lycopene content increased with progressing maturity stage ( Fig. 3(A)-(D)).…”

Section: Laboratory Analysismentioning

confidence: 94%

Suitability of fluorescence indices for the estimation of fruit maturity compounds in tomato fruits

et al. 2018

Self Cite

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“…The LED lighting also affects growth, morphogenesis and phytochemical contents of Myrtus communis L. in vitro [5]. Recent studies found that the spectral quality of LED can even alter stomatal functioning, chilling tolerance, and pigments of some plants [6][7][8]. Therefore, the parameters of LEDs are considered to affect the growth and photosynthesis of plants, and also the yield and quality of them [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Artificial Light for Spinach Growth in Plant Factory Based on Orthogonal Test

Zou

Huang

et al. 2020

Plants

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Artificial LED source provides the possibility to regulate the lighting environment in plant factorys that use limited space to plant, aiming at high throughput and good quality. However, different parameters of light intensity, quality, and photoperiod will influence the growth and accumulation of bio-compounds in plants. In order to find the optimal setting of LED light for spinach planting, four group experiments were designed using the orthogonal testing method. According to the experimental results, for growth indexes including fresh weight, dry weight, root length and so on, photoperiod is the most influential factor, light intensity is the second, and light quality is the least. The best light mode (R:B = 4:1, photosynthetic photon flux density (PPFD) = 100 μmol∙m−2∙s−1 and 13/11 h) among all eight possible combinations in the range was also determined. Furthermore, for quality indexes, including the soluble sugar content, protein content and so on, a new scoring method was introduced to make a comprehensive score for evaluating. Then, the light combination (R:B = 4:1, PPFD = 150 μmol∙m−2∙s−1 and 9/15 h) in the range was found as the optimal scheme for spinach quality under those parameters. As there is trade-off between the optimal light parameters for growth and quality, it is necessary to achieve a balance between yield and quality of the plant during production. If farmers want to harvest spinach with larger leaf area and higher yield, they need to pay attention to the adjustment of the photoperiod and use a lower light intensity and a longer lighting time. If they do not mind the yield of the vegetable but want to improve the taste and nutrition of spinach products, they should pay more attention to the light intensity and use a higher light intensity and a shorter lighting time.

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Effects of continuous red light and short daily UV exposure during postharvest on carotenoid concentration and antioxidant capacity in stored tomatoes

Cited by 44 publications

References 32 publications

The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

Suitability of fluorescence indices for the estimation of fruit maturity compounds in tomato fruits

Optimization of Artificial Light for Spinach Growth in Plant Factory Based on Orthogonal Test

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