Comparative study of white LED light and dark condition in domestic refrigerator on reducing postharvest strawberries waste

Strawberry is one of the most consumed fruits in the world, and due to its perishability, there is a need for new preservation technologies capable of extending its shelf life. An alternative for the preservation of short shelf life fruits is refrigeration associated with LED lights. In this context, the present study evaluated the effect of white LED light in strawberry preservation at the postharvest condition. Strawberry samples were stored in a perforated package under refrigeration (5 degrees C), in the presence and the absence of a white LED light. Samples were stored for seven days, and analysis was performed on days 0, 2, 4, and 7. Strawberry samples were analysed according to the physical, nutritional, and sensorial indexes. The results showed that white LED light incidence on strawberries results in higher transpiration rates (1030.3 +/- 78.2 mg kg(-1) h(-1)), ascorbic acid degradation (85%), and instability in the total polyphenols content. The sensorial evaluation showed no influence from the presence or absence of white LED light in strawberry preservation of the visual quality. In brief, the results encourage the market to develop new refrigeration technologies, emphasizing that the use of white LED light, during the postharvest stage, can reduce strawberry preservation.