Enhancement of antioxidant capacity and preservation of quality in postharvest apricots through LED light quality treatment

Apricots are often harvested prematurely to facilitate transportation and storage, compromising fruit quality and cost-effectiveness. Therefore, the development of effective handling methods is essential for enhancing apricot quality and storage tolerance. This study examined the impact of varying LED light ratios on the postharvest quality of apricots from a cultivar known as ‘Mugua’, which is suitable for consumption in both fresh and dried forms. The findings indicated that sucrose was the predominant sugar in ‘Mugua’ apricot fruits, followed by sorbitol, glucose, and fructose. Furthermore, several organic acids, including malic, succinic, citric, 3-dehydroquinic, nicotinic, and shikimic acids, were identified. Similarly to the red and blue light treatments, white light accelerated fruit reddening, while dark treatment delayed fruit ripening. Red to blue light quality ratio of 3:1 (3B1R) treatment improved the antioxidant capacity and maintained fruit quality. Metabolomic analysis revealed 386 differentially abundant metabolites, with up-regulation of differences in amino acid metabolic pathways such as β-alanine and phenylalanine metabolism and down-regulatation of differences in carbohydrate metabolic pathways such as sugar and mannose metabolism. Overall, 3B1R treatment enhanced antioxidant capacity, preserved fruit quality, and extended shelf life, offering valuable insights for improving postharvest fruit quality and improving storage methods.