The Impact of Various LED Light Spectra on Tomato Preservation

Kulyash Meiramkulova, Davud Devrishov, Zhanar Adylbek (), Assel Kydyrbekova, Sayan Zhangazin, Rimma Ualiyeva, Aliya Temirbekova, Gulmira Adilbektegi and Timoth Mkilima
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Kulyash Meiramkulova: Department of Environmental Engineering and Management, L.N. Gumilyov Eurasian National University, Satpayev Str. 2, Astana 010000, Kazakhstan
Davud Devrishov: Department of Immunology and Biotechnology, Moscow State Academy of Veterinary Medicine and Biotechnology, 23 Scryabin Str., 109472 Moscow, Russia
Zhanar Adylbek: Department of Environmental Engineering and Management, L.N. Gumilyov Eurasian National University, Satpayev Str. 2, Astana 010000, Kazakhstan
Assel Kydyrbekova: Department of Management, L.N. Gumilyov Eurasian National University, Satpayev Str. 2, Astana 010000, Kazakhstan
Sayan Zhangazin: Department of Biotechnology and Microbiology, L.N. Gumilyov Eurasian National University, Satpayev Str. 2, Astana 010000, Kazakhstan
Rimma Ualiyeva: Department of Biology and Ecology Non-Profit Joint Stock Company, Toraighyrov University, 64, Lomov Str., Pavlodar 140008, Kazakhstan
Aliya Temirbekova: Department of Environmental Engineering and Management, L.N. Gumilyov Eurasian National University, Satpayev Str. 2, Astana 010000, Kazakhstan
Gulmira Adilbektegi: Department of Environmental Engineering and Management, L.N. Gumilyov Eurasian National University, Satpayev Str. 2, Astana 010000, Kazakhstan
Timoth Mkilima: Department of Civil Engineering, L.N. Gumilyov Eurasian National University, Satpayev Str. 2, Astana 010000, Kazakhstan

Sustainability, 2023, vol. 15, issue 2, 1-22

Abstract: Major losses of fresh tomatoes happen during post-harvest storage due to prompt senescence and diseases. The aim of the research was to evaluate the effects of different spectra of LED lights on the post-harvest preservation of ascorbic acid, lycopene, and total soluble solids, the weight and size of tomato fruits, as well as to determine the optimal exposure time and distance of irradiation and extension of shelf-life. Therefore, experiments were carried out in a climate chamber with shelves equipped with three different light spectra: red light-emitting diodes, red–blue–white light-emitting diodes, and ultraviolet-light-emitting diodes. Light treatment had a certain positive effect on the firmness, size, and mass of samples. Thus, tomato fruits (Panekra) exposed to the spectra of LED lights demonstrated a better quality of firmness and mass compared to the control samples (non-preserved) of tomatoes. The treatments with RL significantly improved the concentration of lycopene than FL and UV-LED lights, although the highest concentration of lycopene was observed in the control samples for the first 7 days of the storage. After 21 days, the ascorbic acid content in the red spectrum was found to be much higher than in the other two spectra and control samples, coming in at about 1.8 mg/100 mL compared to 1.0 mg/100 mL for the control samples. Total soluble solids also increased significantly after preservation, rising from 3.9 °Brix in the control samples to roughly 7.3 °Brix in samples preserved using the full spectrum after 21 days. Overall, the results of the study demonstrated that tomato preservation using the investigated techniques induced lycopene concentration, ascorbic acid, and total soluble solids concentrations. The results derived from this study provide highly useful information in the field of post-harvest preservation.

Keywords: tomato fruits; LED light; preservation; lycopene; ascorbic acid; total soluble solids; shelf-life (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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