Abstract
Effect of blue light-emitting diode light (470nm) treatment on anthocyanin accumulation and expression of related genes in Chinese bayberry fruit was investigated. Bayberries hand-harvested when nearly 3/4 of the fruit turned red were exposed to blue light for 8 days at 10°C. Anthocyanin accumulated in bayberries during storage, which can be drastically enhanced by blue light treatment. The blue light treatment also increased the expression of MrMYB1 and structural genes involved in anthocyanin biosynthesis such as MrCHI, MrF3H, MrF3′H, MrDFR1, MrDFR2 and MrANS. These findings suggested that the induction of anthocyanin accumulation by blue light was associated with the increased expression of anthocyanin biosynthetic and regulatory genes. Our results suggested that blue light treatment may be a useful technique to enhance commercial and nutritional value of Chinese bayberry fruit.
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