Synergistic regulation of modified atmosphere packaging and red-blue LED on quality attributes and color alteration of fresh-cut carrots

This study investigated the synergistic effects of modified atmosphere packaging (MAP, 5 % O 2 + 5 % CO 2 + 90 % N 2 ) combined with red-blue Light-emitting diode (LED) light treatment on the quality attributes and surface color of fresh-cut carrots during storage (4 ± 1 °C, 85 % - 90 % RH, 10 days). The results indicated that fresh-cut carrots subjected to the combined LED + MAP treatment exhibited a slower rate of weight loss and better maintained firmness throughout storage. LED + MAP treatment enhanced the accumulation of essential nutrients, including total soluble solids (TSS), carotenoids, and ascorbic acid. LED + MAP treatment inhibited lipoxygenase (LOX) activity, lowered the electrolyte leakage and malondialdehyde (MDA) content, and alleviated membrane lipid peroxidation, preserving cell membrane integrity. Additionally, LED + MAP treatment can mitigate color deterioration in fresh-cut carrots. On one hand, it suppressed polyphenoloxidase (PPO) activity to reduce phenolic oxidation and alleviate browning; on the other hand, it inhibited peroxidase (POD) and phenylalanine ammonialyase (PAL) activities to decrease lignin biosynthesis and lower whiteness values, which delayed the onset of lignification-induced whitening. In conclusion, the findings of this study establish a theoretical foundation for the industrial application of synergistic LED + MAP preservation technology in achieving precise quality regulation of fresh-cut agricultural products. • LED + MAP demonstrated synergistic effects in retaining quality. • LED + MAP mitigated membrane lipid peroxidation. • LED + MAP retarded enzymatic browning by suppressing phenolic oxidation. • LED + MAP delayed whitening by suppressing lignification.