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

Alper Kuşçu 1✉ Emailalperkuscu@sdu.edu.tr

Betül Altınay Özkan 1

1 Faculty of Engineering and Natural Sciences, Department of Food Engineering Süleyman Demirel University Isparta TURKEY

Alper Kuşçu^a*, Betül Altınay Özkan^a

^aFaculty of Engineering and Natural Sciences, Department of Food Engineering, Süleyman Demirel University, Isparta, TURKEY

^*Corresponding author. E-mail adress: alperkuscu@sdu.edu.tr (A.Kuşçu)

Author ID (A. Kuşçu 0000-0002-5302-620X)

Abstract

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.

Key words

Cold storage Postharvest LED light Antioxidant capacity Parsley

1 Introduction

Fresh fruits and vegetables (FFVs) are rich in carbohydrates, vitamins, minerals, amino acids, dietary fibers, organic acids, polyphenols, carotenoids, and other bioactive components, which are essential for human nutrition (Bulantekin and Kuşçu 2017; El-Beltagi et al. 2023; Huang et al. 2023). The loss rates of FFVs in the food supply chain are reported as follows: 10% in agricultural production, 9% in post-harvest transportation and storage, 25% in processing and packaging, 17% in distribution, and 5% in consumption (Hailu and Derbev 2015). Post-harvest, FFVs persist in their metabolic processes, leading to a rapid decline in freshness and potential spoilage (Zhang et al. 2023; El-Beltagi et al. 2023). The objective of post-harvest activities is to extend the shelf life of fresh fruits and vegetables till consumption, while maintaining their physicochemical, nutritional, and sensory attributes at optimal levels. Both food waste and post-harvest losses can be reduced by efficient post-harvest management (Valenzuela 2023). Methods employed to prolong the shelf life of post-harvest fresh fruits and vegetables include modified and controlled atmospheres, ethylene biosynthesis suppression, antimicrobial nanoparticles, decay-preventing essential oils, intelligent packaging, and light-emitting diodes (LEDs) in conjunction with cold storage (Ullah et al. 2022; Pintos et al. 2023; Meiramkulova et al. 2023; Osei-Kwarteng 2023; Pizzo et al. 2023).

LED light applications in food are categorized into three distinct areas: food production, post-harvest storage, and food safety (D’souza et al. 2015; Shin and Lee 2025). Postharvest treatments effectively delay senescence, prolong shelf life, and preserve visual quality attributes in fresh produce (Nassarawa et al. 2021). To mitigate losses due to senescence and infections in fresh tomatoes, red LED, red-blue-white LED, and UV LED were utilized in the study; it was shown that light application positively influences the firmness, size, mass, and total soluble solids of tomatoes. After 21 days of storage, tomatoes exposed to red LEDs had a higher ascorbic acid level than those subjected to the other two treatments and the control samples (Meiramkulova et al. 2023). Pintos et al. (2023) indicated that the most substantial weight loss occurred at 10 and 80 µmol m^− 2 s^− 1 across three distinct doses of white light (10, 30, and 80 µmol m^− 2 s^− 1) for broccoli and kale (green and red) stored under cold conditions, with a notable reduction in total color, hue angle, and lightness values at 30 µmol m^− 2 s^− 1. Chlorophyll values in broccoli, florets, and green kale are kept 30% more effectively at 30 µmol m^− 2 s^− 1 than when stored in darkness. Xu et al. (2014) reported that strawberries maintained at 5°C for 12 days under 40 µmol m^− 2 s^− 1 of blue light exhibited enhanced color values, respiration rates, ethylene production, antioxidant capacity, total phenolic content, ascorbic acid, total sugar, and titration acidity. Mastropasqua et al. (2016) reported minimal or negligible alterations in the parameters examined in the apical and basal regions of green asparagus maintained at 4°C in darkness compared to treatments with white, blue, and red light. It was also discovered that vitamin C, chlorophylls (a and b), and carotenoids are diminished in both sections of asparagus preserved in light and darkness, however anthocyanins are only stimulated in the basal section upon exposure to blue light.

Parsley leaves are considered one of the most useful vegetables due to their biological qualities (Lisiewska and Kmiecik 1997). It is commonly utilized as a green vegetable, garnish, flavoring agent, and fragrance, yet it also serves traditional and folkloric medicinal purposes due to its diverse compounds from various phytochemical groups, including flavonoids, essential oils, furanocoumarins, carotenoids, minerals, and ascorbic acid (Farzaei et al. 2013; Chauhan and Aishwarya 2018; Liberal et al. 2020). It may be preserved for 6 to 28 days at temperatures ranging from 0 to 5°C within a humidity level of 50–95% in cold storage. Chlorophyll in leaves degrades in prolonged storage and dark conditions, resulting in a color change from green to yellow or even white (Arıcı and Yılmaz 2006; Álvares et al. 2007; Kaiser et al. 2014; Sitarek-Andrzejczyk, Przybył and Gajewski 2017). Despite numerous studies in the literature regarding LED applications in the cold storage of various fruits and vegetables, no research has been conducted on the effects of LED applications on parsley.

This study aims to ascertain the impact of LED light application on the some quality properties of parsley, which possesses valuable components, during cold storage, and to enhance the existing literature on the cold storage of parsley through the findings acquired.

2 Materials and method

2.1 Material

The parsley (Petroselinum crispum) utilized in the study as a raw material was obtained from the Çünür region of Isparta province, Turkey. The harvested parsley was promptly transported to the laboratory, rinsed with tap water, and subsequently dried with a paper towel. Following the uniform cutting of the stems using a knife, parsley exhibiting consistent color and leaf size was chosen. Subsequently, 500 g of parsley was allocated to each storage compartment and sealed with stretch film (Koroplast, Korozo Group, PVC Cling Film, Istanbul, Turkey) to mitigate excessive moisture loss. Parsley was examined at intervals of four or five days throughout the storage period.

2.2 Methods

2.2.1 Cold storage and LED applications

The storage temperature and relative humidity of vegetables in domestic refrigerators range from 0–14°C and 20–100%, respectively (Wucher et al. 2021). The humidity levels in several brands of household refrigerators have been measured and found to range from 20% to 55% (10 distinct brands of residential refrigerators; unpublished data).

The literature indicates that the optimal temperature for cold storage of parsley is 0–3°C (Rana and Chikkeri 2017), while the relative humidity in cold storage studies is reported to be 50% (Koşalay et al. 2017). Additionally, Kim et al. (2023) measured the relative humidity in vegetable cold storage as ranging from 38–73%. Consequently, the cooling medium (Binder, KB 240, Germany) was maintained at a temperature of 0 ± 0.5°C, and the relative humidity of the medium, without external humidification, was assessed using a humidity indicator (eYc-Tech/Taiwan; THR 23) at 50 ± 5%. The laboratory cooler utilized for cold storage is partitioned into six equal compartments, each measuring 48.5 cm in depth, 25.5 cm in height, and 32 cm in width, constructed with styrofoam. It features five distinct LED light applications and one control compartment devoid of light, ensuring isolation among the compartments.

In the LED application, two 50 cm strips of each hue are installed diagonally on the ceiling of the compartments. Calculations were conducted on two bars for emitted photons. The wavelengths and emitted photon flux from LEDs are as follows: green LED at 520 nm emits 6.92 µmol m⁻² s⁻¹, red LED at 633 nm emits 10.22 µmol m⁻² s⁻¹, blue LED at 467 nm emits 11.64 µmol m⁻² s⁻¹, yellow LED at 599 nm emits 21.36 µmol m⁻² s⁻¹, and white LED at 448 nm emits 21.74 µmol m⁻² s⁻¹, respectively. The wavelengths and flux of radiated photons from LED strips were measured using HaasSuite (EVERFINE) by SiberLED Lighting Laboratories in Ankara, Turkey.

2.2.2 Analysis

2.2.2.1 Total dry matter

The total dry matter was assessed following the methodology of Kuscu and Uslu (2018). Five grams of parsley leaves were measured and placed in moisture containers, then dried in an oven at 105°C until a steady weight was achieved. The chemical analysis data are presented on a dry matter basis.

2.2.2.2 Ascorbic acid determination

Analysis of ascorbic acid was conducted at a wavelength of 518 nm utilizing a Boeco S-20 (Germany) spectrophotometer, in accordance with the methodologies established by Demirdöven and Baysal (2014) and Kuscu and Uslu (2018). The quantities of ascorbic acid were quantified by the calibration curve established at various concentrations, following the reaction between ascorbic acid and 2,6-dichlorophenolindophenol (Sigma, D1878), utilizing ascorbic acid (Sigma, 95210) as the reference.

2.2.2.3 Total phenolic compounds

The total concentration of phenolic compounds was determined using the Folin-Ciocalteu technique as outlined by Singleton and Rossi (1965). The idea of a redox reaction underlies the process, wherein phenolic chemicals reduce the Folin-Ciocalteu reagent (Merck, 1.09001, Germany) in an alkaline medium, resulting in their conversion to an oxidized form. The total concentration of phenolic compounds was quantified by spectrophotometric measurements (Boeco S20, Germany) at 750 nm, based on a calibration curve established with the gallic acid standard (Sigma, G7384).

2.2.2.4 Antioxidant capacity

The investigation of antioxidant activity was conducted by Pokorny et al. (2001) with several changes. A 1 µM solution of 2,2-diphenyl-1-picrylhydrazyl (DPPH; Sigma, D9132) was prepared with methanol. 0.5 g of parsley samples was weighed, combined with 50 mL of methanol, homogenized using an ultraturrax (T25-basic, IKA-Werke, Germany), then centrifuged (Hettich, Universal 16R) at 500 rpm for 5 minutes. The filtrate was subsequently passed through filter paper, and varying quantities of the material were introduced into tubes containing 600 µl of DPPH solution, with the total volume adjusted to 6 mL using methanol. It was subjected to a vortex (Biosan, V1 plus, Latvia) and incubated in the dark until a predetermined absorbance reading was attained. Following incubation, measurements were conducted using a spectrophotometer (Boeco S20, Germany) at a wavelength of 517 nm.

A curve was generated for each sample, and percentage inhibition values were computed. The quantity of sample that diminished the DPPH concentration by fifty percent was measured in mg/ml, and EC₅₀ values were derived from Eq. (1).

(1)

A_DPPH represents the absorbance of the control, whereas A_s denotes the absorbance of the sample.

2.2.2.5 Chlorophyll a and b

Chlorophyll quantification in the samples was conducted using the methodology of Nagata and Yamashita (1992). A 1 g sample of parsley leaves was obtained, and a mixture of acetone (Sigma, 24201) and hexane (Sigma, 208752) in a 4:6 volume ratio was added and homogenized using an ultraturrax (T25-basic, IKA-Werke, Germany). Following centrifugation at 4000 rpm for 10 minutes, absorbance readings at 663 and 645 nm were obtained from the supernatant, and the concentrations of chlorophyll a and b were determined by entering these values into the respective formulae (Equations 2 and 3).

(2)
(3)

A₆₆₃ denotes the absorbance of the extract at 663 nm, while A₆₄₅ represents the absorbance at 645 nm.

2.2.2.6 Chroma

The color values a*, and b* of parsley leaves during storage were assessed using a Minolta CR-400 (America) instrument. Chroma value was computed in accordance with McLellan et al. (1995) using the equations provided below (Eq. 4).

(4)

2.2.2.7 Statisticall analysis

Analyses were conducted in two replicates and three parallels. The mean and standard deviation of storage conditions (LED lights and darkness) were statistically examined at 4- or 5-day intervals using a one-way analysis of variance (ANOVA) test. Tukey's multiple comparison test was employed to assess the differences among groups (α = .05). Statistical analyses were conducted utilizing IBM SPSS Statistics version 29.0.2.0.

3 Results and Discussion

3.1 Total dry matter

The influence of darkness and LED light treatments on the total dry matter variation during parsley cold storage is presented in Fig. 1. The dry matter content was measured at 20.95% initially and reached its maximum at the end of storage, at 36.57%. The reduction in dry matter (excluding moisture loss) was observed to be 20.91% and 20.88% in green and blue LED treatments, respectively, only in the cold storage results on the fifth day (p > 0.05).

There was no statistically significant difference in dry matter change between the control group and LED light treatments on the 5th, 9th, 13th, and 17th days of storage (p > 0.05). It was concluded that parsley experienced a weight loss of 5–10% between the 13th and 21st days across all applications. The greatest moisture loss was observed in the control group on the 21st day of storage (p < 0.05). It has been observed that parsley preserved under these conditions experiences a decline in quality beginning on the 13th day due to moisture loss. At the conclusion of storage, the samples treated with blue LED exhibited the least moisture loss (p < 0.05). Contrary to our findings (based on the fifth day of storage), Perera et al. (2022) reported that exposure to fluorescent light in spinach and Chinese cabbage resulted in moisture loss through stomatal opening. Ayala et al. (2009) reported that the weight loss of leeks during dark storage is minimal, as the stem stomata remain closed under various light conditions, which aligns with our findings. According to Mahangade et al. (2023), a weight loss of more than 10% in fresh fruits and vegetables can be indicative of diminished freshness and a withered appearance. Ouzounidou et al. (2013) observed that parsley stored at 5°C and 20°C for a period of 23 days experienced weight losses of 6% and 7.5%, respectively.

3.2 Ascorbic acid content

Fresh vegetables are a vital source of AA, and their antioxidant properties additionally provide advantageous impacts in bolstering the immune system and addressing various health issues. Due to its sensitivity to various factors such as temperature and light, it is regarded as a sensitive indicator of nutrient integrity (Perrin and Gave 1986; Giannakourou and Taoukis 2003; Ansorena et al. 2009; Zhang et al. 2022). The AA content of parsley at the beginning and end of storage (control) was measured as 1046.7 mg/100g and 298.6 mg/100g (Fig. 2) in DM, respectively. Karaca and Velioğlu (2020) reported that the ascorbic acid content of fresh parsley was 1210 mg per 100 g in dry matter. The increase in AA values relative to the initial measurement was observed to be 13.2% under blue LED light and 10.52% under green LED light, exclusively on the fifth day of storage. Conversely, a decrease was noted in other LED applications, including the control. Once again, in the results on the fifth day, the percentage of AA was found to be 19.9% and 17.05% higher in blue and green LED light applications, respectively, compared to the control. On the ninth day of storage, the AA loss across all applications was found to be between 56.66% and 60.4% relative to the initial value. The minimum AA values were identified as 298.6 mg/100 g in DM for control samples on the 25th day, marking the end of the storage period. Lee et al. (2014) indicate that after 18 days of storage in cabbage exposed to LED light, the anthocyanin content was greater in the LED-treated samples compared to those kept in darkness, with the maximum anthocyanin levels observed in the blue LED treatment. It was indicated that LED illumination enhances the synthesis of AA. Similarly, in our findings, the AA content of parsley treated with LED at the end of storage was observed to be higher than that of the samples stored in darkness. Noichinda et al. (2007) reported that the AA content of Chinese kale, stored at a low light level of 21.8 µmol·m^− 2·s^− 1 and 1°C (95% RH) in darkness, declined swiftly during storage in the dark, with the loss being approximately half of that observed during storage under illuminated conditions. Although AA exhibited a consistent decline during storage in this study, our results indicated an increase in AA on the fifth day of storage under LED exposure (specifically blue and green LEDs), followed by comparable decreases thereafter. Zhou et al. (2019a) reported that the levels of AA decreased across all LED and control treatments in pak choi stored for 30 days at 30 µmol m^− 2s^− 1, and our findings were consistent with this trend during subsequent periods, except for an observed increase on the fifth day of storage.

3.3 Total phenolic compound (TPC)

Phenolics are significant due to their antioxidant properties; therefore, understanding their variability may be essential for the development of effective food storage and preservation strategies. TPC values were found to range from 407.7 to 824.4 mg/100 g in DM during storage (Fig. 3). Although the rise in ascorbic acid levels in green and blue LED applications is notable only on the fifth day of storage, these applications also demonstrate the highest preservation of TPC content. On the fifth day of storage, the minimal TPC loss was observed in green, blue, and red LED light applications, whereas the maximum loss occurred in darkness. These values were recorded as 0.87%, 3.62%, 7.25%, and 40.34%, respectively. TPC losses were identified during the later phases of storage; however, it was concluded that these losses were significantly lower in LED light applications relative to the control. During the later phases of storage, the greatest TPC loss was observed in darkness, whereas the minimal loss occurred under blue LED illumination on the 17th, 21st, and 25th days of storage. After a storage period of 25 days, the maximum TPC loss was observed to be 50.54% under darkness, while the minimum losses were recorded as 28.53%, 29.24%, and 34.04% under blue, green, and white LED illumination, respectively. Castillejo et al. (2021) observed that the application of blue, red, and far-red LEDs (35 µmol·m⁻²·s⁻¹, over 15 days at 5°C) enhanced the biosynthesis of total phenolic compounds in broccoli sprouts. Conversely, Mastropasqua et al. (2020) reported that white, blue, and red LED illumination (110 µmol·m⁻²·s⁻¹) maintained the phenolic content in radish, soybean, mung bean, and pumpkin sprouts. In the study conducted by Vitale et al. (2021), which examined the development of germinated soybeans treated with a biostimulant and exposed to light, it was reported that the phenolic compound levels in samples subjected to blue-red LED illumination (which enhanced the expression of various genes) were higher than in those kept in darkness.

3.4 Antioxidant capacity

An increased EC₅₀ value corresponds to a diminished antioxidant capacity (Cam et al. 2007). Alterations (both increases and decreases) in the AC values of parsley were assessed under various storage conditions (LED illumination and darkness) (Fig. 4).

On the fifth day of parsley storage, the AC of samples exposed to blue, red, and green LED light increased by 8.97%, 18.52%, and 25.91%, respectively, relative to the initial value. Conversely, the losses observed during storage under yellow, white LED, and darkness conditions were 13.00%, 32.12%, and 26.90%, respectively (p < 0.05). Loi et al. (2021) reported that blue, red, and green LEDs have a direct positive impact on AC; similarly to our findings, this effect was observed as positive only on the fifth day of storage, with AC loss being lesser on other days relative to the control. The lowest AC values were observed in samples stored in darkness, with the exception of the fifth day.

Although decreases in AC values were observed across all applications after the fifth day of storage, it was found that these reductions were less pronounced in LED applications relative to the control. The level of AC loss observed during days 9 to 13 of darkness storage was attained on the 25th day, marking the conclusion of the LED light application period. It was concluded that the application of LED lighting markedly decreased antioxidant depletion in stored parsley. Zhang et al. (2022) reported that in pak choi subjected to LED lighting, DPPH free radical scavenging activity tends to increase during the initial stage of storage. They attributed this to the production of energetic molecules such as ATP and NADPH during the early phase of photosynthesis under LED illumination, as well as the generation of reactive oxygen species resulting from the stimulation of the electron transport chain. Vitale et al. (2021) observed that the apparent color (AC) of soybeans cultivated under blue-red light, full-spectrum LED, and white fluorescent light exceeded that of soybeans grown in darkness. This observation aligned with our findings, with the exception of the fifth day of storage. As reported by Loi et al. (2021), and similarly in our study, blue, red, and green LEDs were assessed and shown to positively influence the AC—exceeding the initial value—only on the fifth day of storage, suggesting a potential contribution to anti-aging effects.

3.5 Chlorophyll a and b content

The chlorophyll a content was observed to range from 105.8 to 363.8 mg per 100 g in DM (Fig. 5). It was concluded that blue (p < 0.05), yellow (p < 0.05), and green LED (p > 0.05) treatments resulted in an increase in the chlorophyll a content of the samples exclusively on the fifth day of storage, whereas a decrease was observed in white, red, and darkness conditions (p < 0.05). On the fifth day of blue, yellow, and green LED applications, the increase in chlorophyll a content relative to the initial value was measured as 6.32%, 2.03%, and 0.52%, respectively. These increases generally diminished by the end of the ninth day, and reductions were observed in all samples except on the thirteenth day of red LED exposure. The rise in chlorophyll a observed in the fifth-day results was interpreted as the enhancement of chlorophyll biosynthesis and the inhibition of enzymes responsible for chlorophyll degradation through the application of blue, yellow, and green LEDs (Loi et al. 2021; Zhang et al. 2022). At the conclusion of storage, the chlorophyll a content in samples exposed to green and yellow LEDs was observed to be lower than that of the control. Conversely, the chlorophyll a levels in samples treated with white, red, and blue LEDs were found to be 36.04%, 19.33%, and 11.94% higher than the control, respectively. Perera et al. (2022) reported that during light storage, the respiration rate in broccoli elevates, accompanied by an increase in chlorophyll degradation. In a different study, Noichinda et al. (2007) reported that the total chlorophyll content diminished in both light- and dark-treated Chinese cabbage samples, although the decline was more gradual when the samples were preserved in the light. Zhang et al. (2022) observed a modest increase in chlorophyll content in pak choi stored for 30 days under two control conditions with three distinct LEDs combined with modified atmosphere across four applications on the tenth day, followed by subsequent declines, which aligned with our findings.

The applications of blue, yellow, and green LEDs were identified as advantageous owing to the positive contribution—an increase relative to the initial value—in short-term storage (5 days). In long-term storage, only samples treated with white LEDs exhibited higher levels of chlorophyll b compared to the control (Fig. 6). The augmentation in chlorophyll b content within blue, yellow, and green LED applications relative to the initial measurement was observed solely on the fifth day of storage, with increases of 6.31%, 2.04%, and 0.53%, respectively. On the fifth day of storage under white and red LEDs and in darkness, reductions in chlorophyll b relative to the initial value were observed, with corresponding values of 1.3%, 8.7%, and 16.02%, respectively. Contrary to the findings of Ferrante et al. (2004), who reported that chlorophyll degradation did not occur in darkness, our results showed an increase in chlorophyll b on the fifth day in certain LED treatments, while it decreased in the control. Starting from the ninth day of storage, the reduction in chlorophyll b content was greater in the green and yellow LED treatments compared to the control. Once more, beginning on the ninth day of storage, the highest levels of chlorophyll b were observed in the white LED treatment. Zhou et al. (2019b) reported that the stored garland chrysanthemum exposed to white LED light more effectively suppressed chlorophyll degradation relative to the control, which is consistent with our results.

3.6 Chroma

Chroma refers to the level of color saturation, with zero indicating dullness and higher chroma values representing vivid and vibrant hues (Dhakal et al. 2021). It was observed that the chroma values decreased in the control and red LED applications compared to the initial measurement on the fifth day of storage, while an increase was noted in the other LED applications (Fig. 11) (p < 0.05). Chroma values exhibited fluctuations, with increases and decreases observed across all applications between the 9th and 17th days of storage. By the end of the storage period, chroma values showed a significant increase in all applications (p > 0.05). The purity and intensity levels of the colors in the samples stored in darkness were observed to remain stable, while an increase was noted in other LED lighting applications. Kibar and Kibar (2025) reported an increase in the chroma values of spinach following UV (A, B, and C) treatments over a 10-day storage period, and this observation was consistent with our findings.

4 Conclusion

This study identified notable benefits of LED illumination applications compared to the control group (darkness) in the cold storage of parsley. Among the LED lighting utilized, blue and green LEDs were generally observed to be more effective than yellow, red, and white LEDs concerning the nutritional and physicochemical properties examined. The greatest increases in AA, chlorophyll a, and b were observed under blue LED illumination, while the highest AC level was detected in green LED conditions. The minimal TPC loss occurred in green LED applications, whereas the lowest values of these components were found in the control groups (darkness).

Based on the widely accepted approach that parsley can retain its quality for up to 25–30 days in cold storage, it has been observed that, although no visual deterioration is evident in the control, there are substantial losses in nutritional content. These losses were less pronounced in storage conditions supported by LED lighting. Furthermore, it was observed that during short-term LED-supported storage (5–7 days), there were notable increases in the nutritional constituents of parsley (AA, AC, chlorophyll a and b) relative to the initial storage levels. Therefore, following short-term LED-supported storage, it was recognized that the product could be transformed into a more nutritious, enhanced functional food. Our results indicate that LED-supported cold storage is potentially an effective method for preserving the nutritional components of parsley, enhancing its quality and prolonging postharvest storage life compared to storage in darkness.

In future research, the scope of investigations, including the simultaneous or partial application of LED lighting and the optimization of conditions, can be assessed from various perspectives.

Acknowledgement

Author contributions

Alper Kuşçu: Conceptualization, Methodology, Validation, Investigation, Writing – original draft, Visualization. Betül Altınay Özkan: Formal analysis, Data curation.

Data availability

Data will be made available on request.

Declarations

Competing interest

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Funding

Open access funding was furnished by the Scientific and Technological Research Council of Turkey (TÜBİTAK).

Conflict

No potential conflict of interest was reported by the author(s).

This article does not contain any studies with human participants or animals performed by any of the authors.

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Yes