Post-Harvest Quality of Cagaita Fruit Using LED Light Wavelengths: A Novel Approach for Cerrado Species

Amanda Prager dos Santos, Daniela de Paula Morais, Aryane Ribeiro Oliveira (), Thais de Oliveira Corrêa, Cristiane Maria Ascari Morgado, Maria Joselma de Moraes and André José de Campos
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Amanda Prager dos Santos: Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil
Daniela de Paula Morais: Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil
Aryane Ribeiro Oliveira: Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil
Thais de Oliveira Corrêa: Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil
Cristiane Maria Ascari Morgado: Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil
Maria Joselma de Moraes: Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil
André José de Campos: Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil

Agriculture, 2025, vol. 15, issue 19, 1-14

Abstract: Postharvest studies on Cerrado fruits remain scarce, and the use of LED light during storage is a recent and promising strategy. Cagaita ( Eugenia dysenterica DC.), a native Cerrado fruit with high nutritional and economic value, is also highly perishable, which limits its marketability. This study evaluated the postharvest quality of cagaita fruits stored under LED light of different wavelengths. Fruits were exposed to red, green, blue, or white LEDs, or kept in the dark (control), under continuous illumination (24 h per day) for 5 days at room temperature (25.7 ± 2 °C). Green LED light significantly ( p < 0.05) increased lightness, chroma, vitamin C, and antioxidant activity (DPPH assay), while maintaining a more stable pH compared with the control and, in some cases, other LED treatments. Overall, green LED was the most effective treatment for preserving the physicochemical and bioactive quality of cagaita fruits during storage. These findings provide evidence that LED light can help extend shelf life and enhance the market potential of this native Cerrado fruit.

Keywords: Eugenia dysenterica; light emitting diodes; conservation; bioactives (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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