UV LEDs in Postharvest Preservation and Produce Storage

Short-Term Pre-Harvest UV-B Supplement Enhances the Polyphenol Content and Antioxidant Capacity of Ocimum basilicum Leaves during Storage

“…Since fresh-cut products have a faster and more pronounced deterioration than processed food, the losses for industries represent an important burden [ 15 ]. As such, the development of eco-friendly techniques to preserve or enhance the postharvest phytochemical quality of these products is significantly important [ 7 , 15 ]. Indeed, some bioactive compounds, in particular polyphenols and carotenoids, are essential for maintaining the quality of leafy vegetables and enhancing their nutritional value, especially thanks to their antioxidant activity [ 8 ].…”

“…Indeed, some bioactive compounds, in particular polyphenols and carotenoids, are essential for maintaining the quality of leafy vegetables and enhancing their nutritional value, especially thanks to their antioxidant activity [ 8 ]. In this sense, the application of some abiotic stresses as elicitors for the biosynthesis of these compounds, such as the application of UV-B radiation, are regarded as promising technologies for this purpose [ 7 , 15 ].…”

“…Another essential evaluation in the quality of leafy vegetables submitted to storage is the assessment of the chlorophyll content, which can also be affected by UV-B radiation [ 7 ]. In our study, the content of chlorophylls did not change in UV-B leaves compared to controls in any storage time (T S0 or T S7 ) ( Figure 4 ), as previously observed by Mosadegh et al (2018) [ 12 ] in O. basilicum leaves exposed to low doses of UV-B.…”

“…Although the most common response to storage is the degradation of chlorophylls by the action of some enzymes, including chlorophyll oxydases [ 50 ], the increase or lack of changes in the chlorophyll content of leaves submitted to storage can also be found in the literature [ 7 , 51 ]. Indeed, the degradation of chlorophyll in basil detached leaves is likely to be dependent on storage temperature and seems to evidently occur only in a very late time of storage [ 13 ].…”

“…Polyphenols are also known as human health-promoting compounds thanks to their biological activities, such as anti-inflammatory, antioxidant, antitumor, and antimicrobial [ 6 ]. The content of these compounds in consumable leafy vegetables improves their nutraceutical value and can be increased under controlled abiotic stress conditions [ 7 , 8 ]. In this sense, UV-B radiation can be easily applied during the cultivation and/or the post-harvest process of plant-derived foods to enhance their quality [ 4 ].…”