Strawberries are highly perishable, demanding effective postharvest quality strategies. This study examined initial postharvest LED light treatments on 'Elsanta' strawberry quality during 7 days of cold storage at 5±1 DC. Fruits received monochromatic LED illumination (blue, red, far-red at 80 umol m-2s-1; UV-A at 30µmol m-2s-1) either continuously for 48 hours or intermittently (12 h/day) for two days. Dark-stored fruits served as controls. LED illumination significantly impacted quality. Intermittent blue and far-red light positively affected SSC/TA and dry matter. Continuous illumination with all LED types increased total anthocyanin content by approximately 20%. Blue and red LEDS, especially with continuous irradiation, enhanced key ester compounds, improving strawberry aroma. These results suggest targeted LED treatments can effectively enhance strawberry quality and market value
Farneti, B.; Paucek, I.; Khomenko, I.; Pennisi, G.; Pistillo, A.; Pastore, C.; Gianquinto, G.; Biasioli, F.; Orsini, F.; Spinelli, F. (2025). Impact of strawberry LED light treatments on strawberry quality during cold storage. In: 5th International Strawberry Congress, Antwerpen, Belgium, 17-20 September 2025: 67-69. handle: https://hdl.handle.net/10449/92295
Impact of strawberry LED light treatments on strawberry quality during cold storage
Farneti, B.Primo
;Khomenko, I.;Biasioli, F.;
2025-01-01
Abstract
Strawberries are highly perishable, demanding effective postharvest quality strategies. This study examined initial postharvest LED light treatments on 'Elsanta' strawberry quality during 7 days of cold storage at 5±1 DC. Fruits received monochromatic LED illumination (blue, red, far-red at 80 umol m-2s-1; UV-A at 30µmol m-2s-1) either continuously for 48 hours or intermittently (12 h/day) for two days. Dark-stored fruits served as controls. LED illumination significantly impacted quality. Intermittent blue and far-red light positively affected SSC/TA and dry matter. Continuous illumination with all LED types increased total anthocyanin content by approximately 20%. Blue and red LEDS, especially with continuous irradiation, enhanced key ester compounds, improving strawberry aroma. These results suggest targeted LED treatments can effectively enhance strawberry quality and market value
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