Cetin, MehmetAtila, FundaSen, FatihYemen, Sevval2024-08-312024-08-3120240304-42381879-1018https://doi.org/10.1016/j.scienta.2024.113422https://hdl.handle.net/11454/105055This study aimed to investigate the effects of light emitting diodes (LEDs) of different wavelengths (white, red, blue and green) used in Pleurotus ostreatus cultivation on post-harvest mushroom quality, storage process and maintenance of mushroom quality characteristics during storage. The mushroom was exposed to different LED wavelengths for 8 and 12 h per day during fructification period. The effects of these treatments were observed during post-harvest and storage periods, focusing on changes in color, weight loss, antioxidant capacity (FRAP), and total phenolic content (TPC). The harvested mushrooms were stored at 1 degrees C for 12 days, and samples were taken every 4 days to analyze mentioned parameters. After harvest, L*,a*,b* values of the fruiting bodies grown under different LEDs ranged 56.5 - 69.8, 2.0 - 3.84, 12.2 - 15.9 respectively, whereas TPC and FRAP values varied from 54.4 to 78.5 mg GAE/100 g fw and 6.14 to 7.59 mu mol TE/g fw, respectively. The values of L*, a*, b*, browning index (BI), and yellowness index (YI) demonstrated a clear postponement of discoloration in the samples exposed to 8 h of red LED and 12 h of green LED compared to the control group at the end of the storage period. The TPC of the fruitbody cultivated under red LED (8 h per day) was markedly increased after 12 days (54.4 to 95.1 mg GAEs/100 g fw), but LEDs did not affect the maintenance of antioxidant capacity in P. ostreatus. The results showed that red LED applied for 8 h per day during the fructification period enhanced TPC with minimal effects on the color during cold storage.en10.1016/j.scienta.2024.113422info:eu-repo/semantics/closedAccessOyster MushroomLedLight TreatmentsMushroom QualityPost-HarvestArticle336WOS:0012597446000012-s2.0-85196530763Q1N/A