Abstract
Eggplant (Solanum melongena L.), one of the major vegetable crops, is recognized for its availability of numerous bioactive compounds and antioxidant activity. The accumulation of these compounds in plant tissues can be increased by exogenous stimuli, including light exposure. This study aimed at enhancing the antioxidant activity and bioactive compounds of eggplant using light-emitting diode (LEDs) irradiation after harvest. For this purpose, eggplant fruits were irradiated under LEDs at different wavelengths, including red (650–660 nm), blue (450–460 nm), or the combination of red and blue (red + blue) LEDs, for 48 h. The results indicated that red + blue LED exposure during postharvest significantly (p < 0.05) elevated the accumulation of bioactive compounds and antioxidant activity. The accumulation of major phenolic compounds, chlorogenic acid (58.59 mg/100 g FW), and gallic acid (14.25 mg/100 g FW) in the eggplant fruits was increased significantly under red + blue irradiation when compared with the control (under dark condition). The total phenolic (821.86 mg GAE/100 g FW) and the total flavonoid (595.98 mg CE/100 g FW) contents were shown to have a considerably high accumulation in the peels of eggplant after irradiation under red + blue LEDs, whereas the total carotenoid content was relatively high in the flesh of eggplant fruits. Consequently, red + blue LED irradiation can be considered as a convenient tool used for the postharvest of eggplant, with a positive effect in the increasing of important secondary metabolites. The obtained eggplant fruits proved to be a promising source of bioactive and antioxidant compounds for functional food production.
Highlights
Introduction tral with regard to jurisdictionalSolanum melongena L., commonly known as eggplant, varies significantly in color, size, and form, depending on the specific variety [1]
Firmness of eggplant was evaluated after 2 days of storage period and was not significantly different between light-emitting diodes (LEDs)-illuminated and control fruit
LED-treated eggplants under blue light had lower a* values, indicating a lighter redness when compared to the control and initial samples
Summary
Introduction tral with regard to jurisdictionalSolanum melongena L., commonly known as eggplant, varies significantly in color, size, and form, depending on the specific variety [1]. Even though eggplant is commonly thought of as a vegetable, it is botanically classified as a fruit. The world production of eggplant is around 55.2 million tons [2]. It plays an important role as a food crop in many countries and is most widespread in Asia, North African, and Southern European cuisines. Aside from its antioxidant activity, related polyphenols and anthocyanins demonstrate various effective biological activities, including anti-inflammatory, antimutagenic, and antiproliferative activities [5]. It claims in published maps and institutional affiliations
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
