Strawberry fruit is widely consumed

Strawberry fruit is widely consumed, both as fresh and process products. It is rich in natural antioxidants, including anthocyanin, flavonoids and phenolic compounds (Erkan et al., 2008). High consumption of strawberries has been associated with a lowered incidence of chronic diseases (Zhang et al., 2008). Due to health awareness, it is of great interest to enhance antioxidant capacity during postharvest storage of strawberries. Among various environmental factors, light is one of the most important variables affecting the phytochemical concentrations in plant (Samuoliene˙ et al., 2012). Red and blue light have the greatest impact on plant growth and biosynthesis of secondary metabolites because they are the major energy sources for photosynthetic CO2 assimilation in plants (Lin et al., 2013). For example, exposure to red light has been shown to increase lycopene accumulation in tomato (Liu et al., 2009). Blue light-emitting diodes (LEDs) could regulate the metabolic pathways in red leaf lettuce, which resulted in increased concentrations of health-promote compounds and plant growth (Stutte et al., 2009). Supplementation of blue light also improved the antioxidant activity of Kalanchoe pinnata and changed the phenolic profile of the extracts (Nascimento et al., 2013). It has b