Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes
Different strategies have been developed to increase the concentration of bioactive compounds in tomatoes during post-harvest, with ultraviolet light (UV) and light emitting diodes (LEDs) being interesting tools. The aim of this study was to evaluate the effect of ultraviolet (UVA at 366 nm and UVC...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/7/1847 |
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| author | Nieves Baenas Celia Iniesta Rocío González-Barrio Vanesa Nuñez-Gómez María Jesús Periago Francisco Javier García-Alonso |
| author_facet | Nieves Baenas Celia Iniesta Rocío González-Barrio Vanesa Nuñez-Gómez María Jesús Periago Francisco Javier García-Alonso |
| author_sort | Nieves Baenas |
| collection | DOAJ |
| description | Different strategies have been developed to increase the concentration of bioactive compounds in tomatoes during post-harvest, with ultraviolet light (UV) and light emitting diodes (LEDs) being interesting tools. The aim of this study was to evaluate the effect of ultraviolet (UVA at 366 nm and UVC at 254 nm) pre-treatment (1 kJ/m<sup>2</sup>) and red–blue LED light (25.4 µmol/m<sup>2</sup>/s) on the concentration of carotenoids, (poly)phenols and hydrophilic/lipophilic antioxidant capacity during 7 days of refrigeration storage of green tomatoes (<i>Solanum lycopersicum</i> L.) cultivar “Raf”. In addition, special attention was paid to quality parameters (weight loss, colour, acidity, soluble solids and ripening index). Tomatoes exposed to LED light at 6 °C for 7 days increased up to three times the total carotenoids content (mainly β-carotene and <i>E</i>-lycopene) compared to tomatoes refrigerated in the dark, while UV treatments alone did not significantly affect the carotenoid content. Besides, exposure to LEDs increased the hydrophilic and lipophilic antioxidant capacity of tomatoes by 30%, without affecting phenolic contents. Thus, LED treatments alone during refrigerated storage fostered ripening and improved the nutritional value of tomatoes, without compromising quality parameters. Further studies must be carried out to evaluate the impact on sensory attributes and consumer acceptance. |
| first_indexed | 2024-03-10T12:55:33Z |
| format | Article |
| id | doaj.art-d3a8c60ded2b4e8483ee54ec54dd45ba |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T12:55:33Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-d3a8c60ded2b4e8483ee54ec54dd45ba2023-11-21T11:58:04ZengMDPI AGMolecules1420-30492021-03-01267184710.3390/molecules26071847Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated TomatoesNieves Baenas0Celia Iniesta1Rocío González-Barrio2Vanesa Nuñez-Gómez3María Jesús Periago4Francisco Javier García-Alonso5Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare-Nostrum”, University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, SpainDepartment of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare-Nostrum”, University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, SpainDepartment of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare-Nostrum”, University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, SpainDepartment of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare-Nostrum”, University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, SpainDepartment of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare-Nostrum”, University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, SpainDepartment of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare-Nostrum”, University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, SpainDifferent strategies have been developed to increase the concentration of bioactive compounds in tomatoes during post-harvest, with ultraviolet light (UV) and light emitting diodes (LEDs) being interesting tools. The aim of this study was to evaluate the effect of ultraviolet (UVA at 366 nm and UVC at 254 nm) pre-treatment (1 kJ/m<sup>2</sup>) and red–blue LED light (25.4 µmol/m<sup>2</sup>/s) on the concentration of carotenoids, (poly)phenols and hydrophilic/lipophilic antioxidant capacity during 7 days of refrigeration storage of green tomatoes (<i>Solanum lycopersicum</i> L.) cultivar “Raf”. In addition, special attention was paid to quality parameters (weight loss, colour, acidity, soluble solids and ripening index). Tomatoes exposed to LED light at 6 °C for 7 days increased up to three times the total carotenoids content (mainly β-carotene and <i>E</i>-lycopene) compared to tomatoes refrigerated in the dark, while UV treatments alone did not significantly affect the carotenoid content. Besides, exposure to LEDs increased the hydrophilic and lipophilic antioxidant capacity of tomatoes by 30%, without affecting phenolic contents. Thus, LED treatments alone during refrigerated storage fostered ripening and improved the nutritional value of tomatoes, without compromising quality parameters. Further studies must be carried out to evaluate the impact on sensory attributes and consumer acceptance.https://www.mdpi.com/1420-3049/26/7/1847<i>Lycopersicon esculentum</i><i>Solanum lycopersicum</i>carotenoidslycopenelight-treatmentultraviolet |
| spellingShingle | Nieves Baenas Celia Iniesta Rocío González-Barrio Vanesa Nuñez-Gómez María Jesús Periago Francisco Javier García-Alonso Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes Molecules <i>Lycopersicon esculentum</i> <i>Solanum lycopersicum</i> carotenoids lycopene light-treatment ultraviolet |
| title | Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes |
| title_full | Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes |
| title_fullStr | Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes |
| title_full_unstemmed | Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes |
| title_short | Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes |
| title_sort | post harvest use of ultraviolet light uv and light emitting diode led to enhance bioactive compounds in refrigerated tomatoes |
| topic | <i>Lycopersicon esculentum</i> <i>Solanum lycopersicum</i> carotenoids lycopene light-treatment ultraviolet |
| url | https://www.mdpi.com/1420-3049/26/7/1847 |
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