Scholarlink

<p>Carotenoids and anthocyanins endow mature fruits with a diverse array of colors while offering health benefits due to their abundant pigment metabolites. “Star Ruby” grapefruit, which accumulates both carotenoids and anthocyanins, was selected to assess the influence of red and blue LED lights on these two types of pigments. Results indicated that blue LED light promoted the accumulation of anthocyanin by upregulating several genes in the anthocyanin biosynthesis pathway, leading to reddening. However, blue light did not promote the total carotenoid content. In contrast, red LED significantly promoted the accumulation of lycopene, β-carotene, and zeaxanthin, causing an orange/yellow color. Yet, red light did not increase the total anthocyanin content. Further correlation analysis demonstrated the superiority of red light for carotenoid accumulation and blue LED for anthocyanin biosynthesis. Our findings offer novel insights into the control of two different types of pigments in fruits by red and blue LEDs.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Differential Regulation of Red and Blue LED Light-Induced Carotenoid and Anthocyanin Biosynthesis in Fruit Peel

  • 期刊论文

  • 发表日期：

    2025年6月25日

查看全文
  • Jinli Gong,
  • Xinchen Shen,
  • Yanna Xu,
  • Congjun You,
  • Xin Yan,
  • Xinyu Tang,
  • Shuhuai Li,
  • Daizhu Lv,
  • Xuepeng Sun

摘要

Carotenoids and anthocyanins endow mature fruits with a diverse array of colors while offering health benefits due to their abundant pigment metabolites. “Star Ruby” grapefruit, which accumulates both carotenoids and anthocyanins, was selected to assess the influence of red and blue LED lights on these two types of pigments. Results indicated that blue LED light promoted the accumulation of anthocyanin by upregulating several genes in the anthocyanin biosynthesis pathway, leading to reddening. However, blue light did not promote the total carotenoid content. In contrast, red LED significantly promoted the accumulation of lycopene, β-carotene, and zeaxanthin, causing an orange/yellow color. Yet, red light did not increase the total anthocyanin content. Further correlation analysis demonstrated the superiority of red light for carotenoid accumulation and blue LED for anthocyanin biosynthesis. Our findings offer novel insights into the control of two different types of pigments in fruits by red and blue LEDs.