The main objective of this study was to evaluate the physiological and quality changes of fresh-cut red chard (Beta vulgaris) and rocket (Diplotaxis tenuifolia) leaves illuminated during storage with monochromatic light emitting diode (LED) lamps, featuring different spectral component (red, green, yellow, white, blue and far-red) and same light intensity (35 μmol m⁻² s^-1). As control, storage in darkness was assayed. Biomass, colorimetric and microbiological changes were determined up to 10 d of storage at 5 °C. In addition, total antioxidant activity and bioactive compounds changes along the shelf-life were also monitored. Microbial counts were reduced by yellow and blue light in red chard, and by yellow and green light in rocket. Green and white light enabled to preserve colorimetric indexes and chlorophylls content mostly in rocket and, eventually, increasing carotenoids in red chard. Total antioxidant capacity and total phenols content were stimulated in response to red or blue light application for both species. On the other hand, LED light supply increased weight losses during storage as compared to darkness, although more limitedly in response to yellow and far red light. The study provides solid ground for further exploration on how LED lighting treatment during storage of red chard and rocket may foster product qualitative properties, suggesting that different spectral wavebands may alternatively enhance antioxidant properties and reduce microbiological risks.

这项研究的主要目的是评估在存储过程中用具有不同光谱成分（红色）的单色发光二极管（LED）灯照亮的鲜切红甜菜（Beta vulgaris）和火箭叶（Diplotaxis tenuifolia）的生理和质量变化。，绿色，黄色，白色，蓝色和远红色）和相同的光强度（35μmolm ^-2 s ^-1）。作为对照，测定在黑暗中的储存。确定了在5°C下长达10 d的生物量，比色和微生物学变化。另外，还监测了总抗氧化剂活性和生物活性化合物在货架期内的变化。在红色甜菜中，黄色和蓝色的光减少了微生物数量；在火箭中，黄色和绿色的光减少了微生物数量。绿光和白光可以保留火箭中的比色指数和叶绿素含量，并最终增加红色甜菜中的类胡萝卜素。响应于两种物种的红光或蓝光应用，刺激了总抗氧化剂能力和总酚含量。另一方面，与黑暗相比，LED光源在存储过程中增加了重量损失，尽管对黄光和远红光的响应更为有限。