Blue light increases anthocyanin content and delays fruit ripening in purple pepper fruit

In purple-fruited Capsicum genotypes, fruit anthocyanin content first increases, and later decreases upon ripening. this study, the response of transient accumulation as a function light intensity spectrum was investigated. Harvested at mature purple stage were illuminated by white-red LED lights photosynthetic photon flux density 0 (darkness), 80, 160 320 ?mol m-2 s-1 or 24 (white light), 57%, 72% 99% blue (400–500 nm) 80 for 28 d. Total anthocyanin, chlorophyll, capsanthin soluble sugar contents, their related gene expression, measured. Anthocyanin hardly affected intensity. Increasing fraction increased levels, via enhancing biosynthesis. This is supported kinetic modelling higher expression levels biosynthetic genes CaMYB, CaCHS, CaDFR, CaANS CaUFGT. A delayed indicated transcriptome analysis. Transcriptome analysis that 91% differentially expressed down-regulated during ripening had in compared to 24% treatment. addition, PCA transcriptomic data senescence NCED1, NCED2, NOR RIN less light. Pathways upstream ethylene production downregulated fruits with fractions might result suppressed production. Higher postharvest storage be applied improve but are not suited create ripe rich pepper fruit.