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Post-Harvest Quality of Cagaita Fruit Using LED Light Wavelengths: A Novel Approach for Cerrado Species

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Listed:
  • Amanda Prager dos Santos

    (Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil)

  • Daniela de Paula Morais

    (Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil)

  • Aryane Ribeiro Oliveira

    (Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil)

  • Thais de Oliveira Corrêa

    (Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil)

  • Cristiane Maria Ascari Morgado

    (Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil)

  • Maria Joselma de Moraes

    (Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil)

  • André José de Campos

    (Graduate Program in Agricultural Engineering, State University of Goiás (Universidade Estadual de Goiás), Anápolis 75132-903, GO, Brazil)

Abstract

Postharvest studies on Cerrado fruits remain scarce, and the use of LED light during storage is a recent and promising strategy. Cagaita ( Eugenia dysenterica DC.), a native Cerrado fruit with high nutritional and economic value, is also highly perishable, which limits its marketability. This study evaluated the postharvest quality of cagaita fruits stored under LED light of different wavelengths. Fruits were exposed to red, green, blue, or white LEDs, or kept in the dark (control), under continuous illumination (24 h per day) for 5 days at room temperature (25.7 ± 2 °C). Green LED light significantly ( p < 0.05) increased lightness, chroma, vitamin C, and antioxidant activity (DPPH assay), while maintaining a more stable pH compared with the control and, in some cases, other LED treatments. Overall, green LED was the most effective treatment for preserving the physicochemical and bioactive quality of cagaita fruits during storage. These findings provide evidence that LED light can help extend shelf life and enhance the market potential of this native Cerrado fruit.

Suggested Citation

  • Amanda Prager dos Santos & Daniela de Paula Morais & Aryane Ribeiro Oliveira & Thais de Oliveira Corrêa & Cristiane Maria Ascari Morgado & Maria Joselma de Moraes & André José de Campos, 2025. "Post-Harvest Quality of Cagaita Fruit Using LED Light Wavelengths: A Novel Approach for Cerrado Species," Agriculture, MDPI, vol. 15(19), pages 1-14, September.
    • Handle: RePEc:gam:jagris:v:15:y:2025:i:19:p:2034-:d:1760363
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