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Blue Light Irradiation Affects Anthocyanin Content and Enzyme Activities Involved in Postharvest Strawberry Fruit
- Xu, Feng, Cao, Shifeng, Shi, Liyu, Chen, Wei, Su, Xinguo, Yang, Zhenfeng
- Journal of agricultural and food chemistry 2014 v.62 no.20 pp. 4778-4783
- anthocyanins, blue light, enzyme activity, glucose 6-phosphate, irradiation, naringenin-chalcone synthase, phenylalanine ammonia-lyase, strawberries, tyrosine
- Blue light irradiation was applied to postharvest strawberry fruit to explore its influence on anthocyanin content and anthocyanin biosynthetic enzyme activities. Strawberry fruit was irradiated with blue light at 40 Î¼mol mâ2 sâ1 for 12 days at 5 Â°C. The results indicated that blue light treatment improved total anthocyanin content in strawberry fruit during storage. Meanwhile, the treatment increased the activities of glucose-6-phosphate, shikimate dehydrogenase, tyrosine ammonia-lyase, phenylalanine ammonia-lyase, cinnamate-4-hydroxylase, 4-coumarate/coenzyme A ligase, dihydroflavonol-4-reductase, chalcone synthase, flavanone-3-Î²-hydroxylase, anthocyanin synthase, and UDP-glycose flavonoid-3-O-glycosyltranferase, which suggested that the enhancement of anthocyanin concentration by blue light might result from the activation of its related enzymes. Blue light might be proposed as a supplemental light source in the storage of strawberry fruit to improve its anthocyanin content.