Effect of a novel light source application on delayed senescence and preservation of postharvest leafy green vegetables

The objective of this study was to evaluate the effect of a novel light source on the delayed senescence and preservation of post-harvest green leafy vegetables in comparison to different light environments. A combination scheme of the novel light source for preservation was obtained by using the principle of spectrum superposition. The unique characteristics of the novel light source, including the spectral composition and intensity, were explored. In this study, pak choi and lettuce which were selected as research subjects were analysed for changes in sensory quality and physiological characteristics through two groups of comparative experiments under irradiation with the novel light source, darkness and daylight, and with the novel light source, blue (440 nm) and red (660 nm) under three days. The results demonstrate that, when exposed to the novel light source, green leafy vegetables exhibit lower levels of surface color variation and chlorophyll degradation compared to conditions of darkness and daylight irradiation. This result is also evident when compared to the effects observed with monochromatic red and blue. The novel light source irradiation maintained the sensory appearance of leafy green vegetables, inhibiting etiolation and chlorophyll degradation. The dates demonstrate that irradiating leafy green vegetables with the novel light source to delay chlorophyll degradation effectively prolongs post-harvest quality and senescence.