Developing an LED preservation technology to minimize strawberry quality deterioration during distribution

Area of Science:

• Food Science
• Plant Pathology
• Agricultural Engineering

Background:

• Strawberry spoilage due to fungal pathogens like Rhizopus stolonifer and Botrytis cinerea leads to significant post-harvest losses.
• Maintaining the physicochemical quality of strawberries during storage is crucial for consumer acceptance and shelf-life.

Purpose of the Study:

• To evaluate the efficacy of 405 nm LED illumination in inactivating Rhizopus stolonifer and Botrytis cinerea on strawberries.
• To assess the impact of LED illumination on the physicochemical properties of strawberries during refrigerated storage.

Main Methods:

• Strawberries were subjected to 405 nm LED illumination for twelve days under refrigerated conditions.
• Fungal inactivation was quantified by log CFU/g reduction for R. stolonifer and B. cinerea.
• Physicochemical properties including mass, color, texture, total phenolic content, antioxidant capacity (TEAC), anthocyanin, and Vitamin C content were analyzed.

Main Results:

• LED illumination achieved significant antifungal effects, reducing R. stolonifer by 3.4 log CFU/g and B. cinerea by 1.9 log CFU/g.
• No significant changes were observed in strawberry mass, color, or texture (P ≥ 0.05).
• Total phenolic content, TEAC, and anthocyanin content significantly increased (P < 0.05), while Vitamin C content showed significant differences from Day 9 onwards (P < 0.05).

Conclusions:

• 405 nm LED illumination demonstrates potential as a method to control mold spoilage on strawberries.
• This LED treatment can enhance the antioxidant properties and preserve the physicochemical quality of strawberries during refrigerated storage.
• LED illumination can serve as a complementary strategy alongside traditional methods like temperature and humidity control for extending strawberry shelf-life.