LED Light Technology Enhances Color Maturation in Mandarin Fruit

LED Light Technology Enhances Color Maturation in Mandarin Fruit

Key Points

  • Researchers found that red and blue LED light accelerates peel color change postharvest.
  • LED light exposure promotes chlorophyll breakdown and carotenoid synthesis, enhancing orange pigmentation.
  • The CcUNE10 protein, part of the bHLH transcription factor family, plays a key role in this process.
  • LED technology offers a natural alternative to artificial ripening agents, benefiting fruit producers. Findings may apply to other fruits with uneven ripening.

Researchers have discovered that red and blue LED light can accelerate the color change in mandarin fruit, addressing a long-standing issue where the peel and flesh ripen at different rates. This characteristic, particularly observed in mandarins from the Chongqing region of China, affects the fruit’s commercial appeal, as consumers often associate bright orange color with ripeness.

A study published in the Journal of the Science of Food and Agriculture reveals that LED light exposure stimulates chlorophyll breakdown while enhancing the production of carotenoids, the pigments responsible for the orange color. Scientists identified a protein called CcUNE10, part of the bHLH transcription factor family, as a key player in this process. This protein binds to and activates specific genes that accelerate chlorophyll degradation, rapidly making the green peel turn orange.

Mandarin fruit in the Chongqing region presents a unique challenge for growers, as the flesh reaches full maturity while the peel remains green. This mismatch in ripening stages often leads to consumer hesitation and reduced market value. The application of red and blue LED light offers a practical solution, enabling postharvest coloration that aligns the peel’s appearance with the fruit’s ripeness.

The study’s findings enhance understanding of how fruit pigmentation can be manipulated postharvest and provide a foundation for further research into the role of the bHLH transcription factor family in plant biology. By leveraging LED light treatment, producers can improve the commercial viability of mandarins without relying on artificial ripening agents or chemical treatments.

The implications of this research extend beyond mandarins. Similar LED light treatments could potentially benefit other fruits with asynchronous ripening characteristics. This natural and sustainable approach enhances visual appeal and marketability. Future studies will likely explore the broader applications of LED-induced pigmentation in agriculture and food production.

EDITORIAL TEAM
EDITORIAL TEAM
TechGolly editorial team led by Al Mahmud Al Mamun. He worked as an Editor-in-Chief at a world-leading professional research Magazine. Rasel Hossain and Enamul Kabir are supporting as Managing Editor. Our team is intercorporate with technologists, researchers, and technology writers. We have substantial knowledge and background in Information Technology (IT), Artificial Intelligence (AI), and Embedded Technology.

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