ArticleFood chemistry: X2025
Blue light irradiation combined with low-temperature storage further enhances postharvest quality of strawberries through improving antioxidant defense and cell wall metabolic activities.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Postharvest preservation of fruits and vegetables by light-emitting diodes.Plant signaling & behavior · 2026Review
- Widely targeted metabolomics reveals blue-green light-mediated regulation of bioactive compound accumulation in postharvest pepper fruits.Food chemistry: X · 2026Article
- Antimicrobial EU@Ag-MOF/PLA composite films enhance postharvest quality of strawberries by mitigating oxidative stress and modulating microbial communities.Food chemistry: X · 2025Article
- Blue light as a postharvest tool: Intensity-dependent enhancement of ripening, quality, and shelf-life potential in detached strawberries.Food chemistry: X · 2025Article
- Fruit and vegetable preservation from classical to advanced nanotechnology: an overview of efficacy and health concerns.Food chemistry: X · 2025Review
- 1-MCP maintains postharvest quality in winter jujube during low-temperature storage by regulating energy and sugar metabolism and enhancing antioxidant capacity.Frontiers in plant science · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
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Abstract
Few studies have explored the impact of blue light-emitting diode (BL) irradiation combined with different storage temperatures on antioxidant defense and cell wall metabolic activities related to the quality deterioration of postharvest strawberries. This study investigates the effects of BL exposure as a non-chemical preservation strategy to improve the postharvest quality of strawberries stored at 22 °C and 8 °C. Over a 10-day storage period, BL irradiation significantly reduced respiratory and ethylene production rates, while preserving fruit firmness and increasing the contents of soluble sugar and total phenol at both temperatures. Additionally, increases of the enzymatic activities of antioxidant defense metabolism (e.g. superoxide dismutase (SOD) and peroxidase (POD)) accompanied with decreased levels of reactive oxygen species (ROS) (e.g. superoxide anion (O
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Registered trials
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