Light‐emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation

Abstract

In order to maintain the original taste, flavors, and appearance, fresh foods usually do not go through complex processing prior to sale; this makes them prone to deterioration due to external factors. Light‐emitting diodes (LEDs) have many unique advantages over traditional preservation technologies leading to their increasing application in the food industry. This paper reviews the luminescence principles of LED, the advantages of LED compared with traditional lighting equipment, and its possible preservation mechanism, and then critically summarizes the beneficial effects of LED irradiation on the ripening and aging process of various fruits and vegetables (climacteric and non‐climacteric). The activity changes of many enzymes closely related to crop development and quality maintenance, and the variation of flavor components caused by LED irradiation are discussed. LED illumination with a specific spectrum also has the important effect of maintaining the original color and flavor of meat, seafood, and dairy products. For microorganisms attached to the surface of animal‐derived food, both 400–460 nm LED irradiation based on photodynamic inactivation principle and UV–LED irradiation based on ultraviolet sterilization principle have high bactericidal efficacy. Although there is still a lack of useful standards for matching optimal LED irradiation dose with wavelength, perhaps in the near future, the improved LED irradiation system will be applied extensively in the food industry.

Blue light combined with salicylic acid treatment maintained the postharvest quality of strawberry fruit during refrigerated storage

“…However, UV radiation is more harmful at genetic level and more dangerous to the operator compared to visible light ( Ramirez, Restrepo, Perez, & Jimenez, 2019 ). In recent advances, light-emitting diode (LED) technology provides the possibility for understanding the influence of visible light on fresh produce through modification of the light spectral composition ( Zhang, Zhang, Xu, Mujumdar, & Guo, 2021 ). It has been found that blue light is positively involved in biosynthesis of fruit quality-related metabolites and disease resistance during postharvest storage, which results in an increasing application in the food industry ( Kahramanoğlu et al, 2020 ).…”

Post-Harvest LED Light Irradiation Affects Firmness, Bioactive Substances, and Amino Acid Compositions in Chili Pepper (Capsicum annum L.)

“…Light-emitting diodes (LEDs), which are usually used to manipulate the light environment, have been applied as an environmentally friendly means to improve plant tolerance to diverse stresses, or prolong the shelf-life and maintain the post-harvest quality of horticultural crop products over the last decades [ 6 , 7 , 8 ]. For instance, red or blue light irradiation has been proven to be able to increase the accumulation of AsA, total phenolics, and total sugars in post-harvested tomato, banana, Chinese bayberry, and strawberry fruit [ 9 , 10 , 11 , 12 ].…”

An Overview of the Recent Developments in the Postharvest Application of Light-Emitting Diodes (LEDs) in Horticulture

“…These chemical additives have come lately under criticism [5,6] as consumers are aware of the possible negative implications these compounds can have on their health; as a result, there are limitations on the use of chemical additives for the preservation of horticultural produce. Industries in the agricultural sector have, therefore, shifted to nonchemical-based approaches such as light-emitting diode (LED) technology [7,8]. This technology was adopted after the use of lights, such as fluorescent, high-pressure sodium, and incandescent lights, came under criticism due to their large emission of radiant heat and energy inefficiency [9], whereas LEDs could provide several advantages, including durability, low emission of radiant heat, adjustable size, and cool emitting surface, resulting in an environmentally friendly technology that is also economically favorable [10].…”