The effect of light-emitting diode (LED)-supported cold storage on some quality characteristics of parsley (Petroselinum crispum)

Postharvest green leafy vegetables are typically stored under cold conditions to preserve their quality during transportation, marketing, and consumption. This study examined the preservation of parsley in a cold chamber illuminated by light-emitting diodes (LEDs) and assessed its impact on quality attributes relative to storage in darkness (control). To do this, parsley was preserved for 25 days under consistent temperature and humidity settings, utilizing five distinct LED light colors (green, blue, yellow, red, and white) as well as a control compartment in darkness, by partitioning the cold chamber into six equal sections. An elevation in the significant constituents of parsley relative to the baseline values during storage was observed just on the fifth day, representing a key finding of the study. The maximum enhancements in ascorbic acid, chlorophyll a, and chlorophyll b were recorded at 13.2%, 6.32%, and 6.31%, respectively, during blue LED application relative to the baseline measurement. The green LED samples had the greatest increase in antioxidant capacity at 34.97%, while the control samples demonstrated the biggest decrease at 26.9%. All applications exhibited a loss of phenolic substances relative to the starting value, with the lowest loss recorded at 0.87% in the green LED sample and the greatest at 40.33% in the control. LED application yielded superior outcomes compared to the control during the various storage periods and at the end of storage. The findings indicate that blue and green LED light will aid in preserving the quality of parsley during postharvest cold storage.