Abstract
The objective was to evaluate the effect of visible spectrum LED lighting during shelf-life on physicochemical quality and the main bioactive compounds of Kumato® cherry tomatoes. Tomatoes were stored 13 days at 5 °C under white (W), blue (B), blue + red (B + R), green + red (G + R), and green + far-red (G + FR) LED lights. Darkness (D) was used as control. Tomatoes under illumination showed higher weight losses and firmness decreases (30–35%). No chilling injury was observed. B + R lighting increased the carotenoid content by ∼27%, while G + R and G + FR reported an increase ∼30% in phenolics. B and B + R showed the highest increase in the phytochemical biosynthesis (lycopene and naringenin, as main carotenoid and flavonoid found) compared to D and W. Conclusively, illumination with B + R or B during shelf-life is recommended to enhance the main bioactive compounds. G + R and G + FR, also reported to be good elicitors of the phenolics and carotenoids biosynthesis.
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