Date of Defense
4-6-2026 12:00 PM
Document Type
Thesis Defense
Degree Name
Master of Science in Horticulture
College
CVAM
Department
Integrative Agriculture
First Advisor
Dr. Zeinab Ahmad
Keywords
Cucumber, LED light, storage life, Nutritional enhancement, color preservation, decay incident.
Abstract
Extending postharvest quality and maintaining the nutritional value of cucumber fruit requires specific storage conditions to postpone senescence and enhance marketability. The postharvest lightening environment is a main factor that influences quality preservation for harvested biomass. The objective of this study was to investigate the effects of different light emitting diodes (LEDs) spectra (green, red, blue, and white LEDs) alone or in combination with 1-Methylcyclopropene (1-MCP) on postharvest quality and bioactive compounds of cucumberfruit during cold storage. For 16 days at 5°C, fruits were either exposed to white, red, blue, or green LEDs or left in the dark (control). For combined treatment, the fruits were exposed to 1-MCP atmosphere for 24 hours under cold storage conditions, and then fruits were subjectedto different LED lighting treatments. The effects of LED light treatments on the fruit color, total chlorophyll, phenolic content, flavonoid, and antioxidant capacity, fruit decay and storage life were assessed. Green LED light significantly (p < 0.05) improved lightness, and antioxidant activity (DPPH assay), and reduced decay as compared to the control, and other LED treatments, in some cases. In general, green LED was the best treatment for maintaining cucumber fruits' physicochemical and bioactive qualities during storage. When compared to LEDs alone, the combined treatment significantly (p < 0.05) improved the amount of chlorophyll and carotene in cucumber fruits. Among all combined treatments, the combination of 1-MCP with green LED and 1-MCP with blue LED demonstrated high quantities of chlorophyll a and b. The findings of this research underscore the positive impact of LEDs lights alone or in conjunction with 1-MCP on the cucumber storability and nutritional quality, providing insight for postharvest practices. In the future, more study is required, such as using light intensities, other cucumber varieties.
Included in
IMPACT OF DIFFERENT LIGHT EMITTING DIODES (LEDS) TREATMENTS ON THE QUALITY AND BIOACTIVE COMPOUNDS OF CUCUMBER (CUCUMIS SATIVUS L.) FRUIT DURING COLD
Extending postharvest quality and maintaining the nutritional value of cucumber fruit requires specific storage conditions to postpone senescence and enhance marketability. The postharvest lightening environment is a main factor that influences quality preservation for harvested biomass. The objective of this study was to investigate the effects of different light emitting diodes (LEDs) spectra (green, red, blue, and white LEDs) alone or in combination with 1-Methylcyclopropene (1-MCP) on postharvest quality and bioactive compounds of cucumberfruit during cold storage. For 16 days at 5°C, fruits were either exposed to white, red, blue, or green LEDs or left in the dark (control). For combined treatment, the fruits were exposed to 1-MCP atmosphere for 24 hours under cold storage conditions, and then fruits were subjectedto different LED lighting treatments. The effects of LED light treatments on the fruit color, total chlorophyll, phenolic content, flavonoid, and antioxidant capacity, fruit decay and storage life were assessed. Green LED light significantly (p < 0.05) improved lightness, and antioxidant activity (DPPH assay), and reduced decay as compared to the control, and other LED treatments, in some cases. In general, green LED was the best treatment for maintaining cucumber fruits' physicochemical and bioactive qualities during storage. When compared to LEDs alone, the combined treatment significantly (p < 0.05) improved the amount of chlorophyll and carotene in cucumber fruits. Among all combined treatments, the combination of 1-MCP with green LED and 1-MCP with blue LED demonstrated high quantities of chlorophyll a and b. The findings of this research underscore the positive impact of LEDs lights alone or in conjunction with 1-MCP on the cucumber storability and nutritional quality, providing insight for postharvest practices. In the future, more study is required, such as using light intensities, other cucumber varieties.