The effect of different LED wavelengths used in the cultivation of Pleurotus ostreatus on quality parameters of the mushroom during the storage process

Abstract

This study aimed to investigate the effects of light emitting diodes (LEDs) of different wavelengths (white, red, blue and green) used in Pleurotus ostreatus cultivation on post-harvest mushroom quality, storage process and maintenance of mushroom quality characteristics during storage. The mushroom was exposed to different LED wavelengths for 8 and 12 h per day during fructification period. The effects of these treatments were observed during post-harvest and storage periods, focusing on changes in color, weight loss, antioxidant capacity (FRAP), and total phenolic content (TPC). The harvested mushrooms were stored at 1 °C for 12 days, and samples were taken every 4 days to analyze mentioned parameters. After harvest, L*,a*,b* values of the fruiting bodies grown under different LEDs ranged 56.5 − 69.8, 2.0 − 3.84, 12.2 − 15.9 respectively, whereas TPC and FRAP values varied from 54.4 to 78.5 mg GAE/100 g fw and 6.14 to 7.59 µmol TE/g fw, respectively. The values of L*, a*, b*, browning index (BI), and yellowness index (YI) demonstrated a clear postponement of discoloration in the samples exposed to 8 h of red LED and 12 h of green LED compared to the control group at the end of the storage period. The TPC of the fruitbody cultivated under red LED (8 h per day) was markedly increased after 12 days (54.4 to 95.1 mg GAEs/100 g fw), but LEDs did not affect the maintenance of antioxidant capacity in P. ostreatus. The results showed that red LED applied for 8 h per day during the fructification period enhanced TPC with minimal effects on the color during cold storage.