Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage

The influence of red light-emitting diodes (LEDs) irradiation (454 LUX) on the quality and physiology of postharvest table grapes fruit stored at (22.5 +/- 2.5 celcius) for 6 days after harvest were explored. The results exhibited that red-light irradiation exposure was remarkably efficient in decreasing the weight loss of the fruit. The rachis browning and chlorophyll degradation were significantly inhibited when exposed to red-light. During storage, color, total soluble solids, firmness, titratable acidity, malondialdehyde, hydrogen peroxide, and superoxide levels reduced to levels lower than under control. In addition, red-light irradiation retained higher membrane permeability, bioactive compound, leading to higher fruit antioxidant capacity. Further research has shown that treatment with red-light enhanced antioxidant enzymes activity. Red-light treatment maintained significantly higher levels of individual phenolic compounds than control during storage. These results indicate that irradiating table grapes with red-light will help in extending postharvest shelf-life and improve commercially grown grapes' quality.

Automated summary

The irradiation of red light has a significant impact on the quality and physiology of postharvest table grapes, reducing weight loss, inhibiting rachis browning and chlorophyll degradation, and enhancing antioxidant capacity and shelf life.