Short-term combined red-blue LED exposure modulates quality parameters of cherry tomato during storage at 20 °C.

This study explored the regulatory effects of red-blue LED light (red:659 nm, blue:450 nm, 1:1) on postharvest sugar metabolism and quality of 'Millennium' cherry tomatoes. After screening 50 lx, 100 lx, and 150 lx intensities, 100 lx was identified as optimal. This treatment effectively maintained sensory quality, slowed respiration rate, reduced weight loss, and preserved soluble solids and total soluble sugars. Metabolomic and biochemical analyses showed it promoted galactose, starch, and sucrose metabolism pathways, enhanced fructose, glucose, and sucrose accumulation, and upregulated key enzymes (AI, SUS-c, SPS) and their related genes (SlAI 1, SlSUS 3, SlSPS). Notably, red-blue LED irradiation improved flavor quality of cherry tomatoes throughout their shelf life. Most importantly, it significantly improved their taste by optimizing sugar composition. This study provides a sustainable and effective postharvest preservation strategy for cherry tomatoes.