LED spectral light combination during production preserves the phytonutritional composition of green pea shoots (Pisum sativum L.) at postharvest storage

• Pea shoots exposed to R/B LEDs during production preserved ascorbic acid until day 6. • R/B LED exposure at production preserved leucine, phenylalanine, and lysine by day 4. • R/B LED exposure at production preserved the carotenoid components until day 4. • R/B LED exposure at production preserved antioxidant activity until 4-day storage. • LED R/B at production moderately preserved phytonutrients for 6 days in storage. Pea shoots ( Pisum sativum L) are becoming increasingly popular as a vital health ingredient. Under controlled growth conditions, LED lights facilitate the germination process and improve the nutritional quality of vegetables. This study evaluated the influence of three LED light treatments: Red (625 nm); Blue (458 nm), Red / Blue (1:1) at 81 μmol/m 2 /s light intensity; for 10 days (16 h and 8 h darkness), and control (white light white light at 81 μmol/m 2 /s light intensity and darkness) during production on the phytonutritional composition and antioxidant activity of pea sprouts after 10 days of cold storage at 5 °C, 85 % RH. Red/Blue LED exposure significantly increased the levels of ascorbic acid (0.6 mg/100 g), leucine (520.76 mg/100 g), phenylalanine (804.19 mg/100 g), lysine (154.05 mg/100 g), non-essential amino acids, carotenoids [lutein (33.74 mg/100 g), zeaxanthin (6.84 mg/100 g, trans-β-carotene (51.85 mg/100 g), cis β- carotenes (10.76 mg/100 g)], phenolic compounds [epicatechin (6.98 mg/100 g), ferulic acid (26.58 mg/100 g)] and antioxidant activity at harvest (day 0) than all other treatments. On day 4, however, leucine, phenylalanine, and lysine concentrations remained unchanged from harvest (day 0). On day 4, pea shoots grown under Red/Blue LED light had significantly higher lutein, zeaxanthin, trans and cis-β carotenes, epicatechin, and ferulic acid. Despite this, a moderately higher phytonutrient content is still achievable for up to 6 days of postharvest storage.