Table 1 Effect of LED treatment in prevention of post-harvest losses
Food | Led Used | Applications | References |
|---|---|---|---|
Broccoli (Brassica oleracea L. var. italica) | Red (660 nm) | Delaying of senescence in vegetables; Reduced yellowing and less ethylene production observed as compare to blue and white LED | Ma et al. (2014) |
Broccoli (B. oleracea Var. italica, cv. You-xiu) | Red (At a fluence rate of 50 W m− 2 | Inhibit yellowing and degradation of chlorophyll and reduced weight loss | Jiang et al. (2019) |
Mature green tomatoes (Solanum lycopersicum L. cv. Dotaerang) | Blue (440–450 nm) | Delaying of ripening; Slows down the rate of color change from green to red and loss of firmness observed compared with red light. | Dhakal and Baek (2014b) |
Strawberries (Fragaria ananassa) | Deep UV (272, 289 and 293 nm) | Preventing food spoilage by Mold growth (Botrytis cinerea) | Britz et al. (2013) |
Lamb’s lettuce (V. olitoria L. Pollich) | Warm White | A slower decrease of carotenoids content observed compared with dark control | Braidot et al. (2014) |
Solanum lycopersicum | Blue | Prevent post-harvest spoilage; reduced spore germination of A. niger | Murdoch et al. 2013 |
Lettuce (Lactuca sativa L.) | White LED At a fluence rate of 150 W m−2 at 6 °C | Improved quality of lettuce for one week at 6 °C by decreasing browning, minimizing weight loss and respiration, compared with control | Charles et al. (2018) |
Pak- choi (Brassica rapa ssp. Chinensis) | Red and Blue At a fluence rate of 0, 10, 35, and 70 W m−2 | Red LEDs inhibited the senescence and reduces loss of photochemical efficiency, while blue light has weaker effect | Shezi et al. (2020) |
Chinese Bayberries (Myrica rubra) | 470 nm (Blue) 40 μmol m−2 s− 1 | Enhanced anthocyanin content as compare to control sample | Shi et al. (2014) |