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Effects of Different Exposure Times of LED Lights on Postharvest
Performances of Fresh Cut Pineapple (Ananas comosus L. cv. Josapine)
Leong Jia Qi
Supervisor: Dr. Wan Zaliha Wan Sembok
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
Pineapple is popular fruits served in fresh cut form that fully match to current urban
lifestyle, ready to eat food. However, fresh cut pineapple induce the activity of phenolic
compounds to trigger brown pigments due to minimal process. Browning incidence
(BI) is directly influence consumer’s acceptability and marketability. In line with that,
different exposure times and types of LED lights (5mins, 10mins, 15mins and 20mins
with white, red and blue, respectively) were applied on fresh cut pineapple stored at
5 o C storage for twelve days to reduce BI. A significant interaction between two factors
was recorded in lightness coefficient, Chroma, total phenolic content and ascorbic acid
(AA). Regardless of exposure times, types of LED lights mainly blue light resulted in
delaying BI on fresh cut pineapples. In conclusion, blue light had a tendency to delay
the browning incidence and maintain postharvest quality of fresh cut pineapple.
1035 | UMT UNDERGRADUATE RESEARCH DAY 2018