The effect of light-emitting diode (LED)-supported cold storage on some quality characteristics of parsley (Petroselinum crispum)
European Food Research and Technology, cilt.252, sa.7, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 252 Sayı: 7
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s00217-026-05146-0
- Dergi Adı: European Food Research and Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, BIOSIS, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: Antioxidant capacity, Chlorophyll, Cold storage, Parsley, Phenolic content, Postharvest LED light
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
Postharvest green leafy vegetables are typically stored under cold conditions to preserve their quality during transportation, marketing, and consumption. This study examined the preservation of parsley in a cold chamber illuminated by light-emitting diodes (LEDs) and assessed its impact on quality attributes relative to storage in darkness (control). To do this, parsley was preserved for 25 days under consistent temperature and humidity settings, utilizing five distinct LED light colors (green, blue, yellow, red, and white) as well as a control compartment in darkness, by partitioning the cold chamber into six equal sections. An elevation in the significant constituents of parsley relative to the baseline values during storage was observed just on the fifth day, representing a key finding of the study. The maximum enhancements in ascorbic acid (AA), chlorophyll a, and chlorophyll b were recorded at 13.2, 6.32, and 6.31%, respectively, during blue LED application relative to the baseline measurement. The green LED samples had the greatest increase in antioxidant capacity at 34.97%, while the control samples demonstrated the biggest decrease at 26.9%. All applications exhibited a loss of phenolic substances relative to the starting value, with the lowest loss recorded at 0.87% in the green LED sample and the greatest at 40.33% in the control. LED application yielded superior outcomes compared to the control during the various storage periods and at the end of storage. LED applications influenced photochemical processes, affecting photosynthesis and causing changes in parsley components during cold storage. The findings indicate that blue and green LED light will aid in preserving the quality of parsley during postharvest cold storage.