数字农科院2.0

Regulation of Anthocyanins and Quality in Strawberries Based on Light Quality

文献类型： 外文期刊

作者： Wang, Fang;Wang, Jingxuan;Ji, Guangsi;Kang, Xinna;Li, Yali;Hu, Jiangtao;Qian, Chun;Wang, Sen

作者机构：

关键词： strawberry;light quality;anthocyanin;color;flavor

期刊名称： HORTICULTURAE

ISSN：

年卷期： 2025 年 11 卷 4 期

页码：

收录情况： SCIE（2025版）

摘要： Strawberry fruits accumulate nutritionally critical anthocyanins and phytochemicals through light=quality-dependent metabolic regulation. This review systematically examines spectral modulation strategies for enhancing anthocyanin biosynthesis and fruit quality parameters. We demonstrate that dual red (660 nm) and blue (450 nm) irradiation optimally activates the flavonoid pathway, co-upregulating structural genes (CHS, F3H, DFR, ANS) and regulatory factors (FaMYB10, FaHY5). Mechanistic analyses reveal that blue light preferentially induces upstream phenylpropanoid enzymes (PAL, C4H, CHI), while red light enhances proanthocyanidin production through differential induction of LAR and ANR. Strategic supplementation with UV-C (254 nm, 1-2 kJ/m2/d) and far-red (730 nm, 15 mu molm-2s-1) improves anthocyanin spatial distribution via stress-mediated epidermal accumulation. Spectral optimization further coordinates flavor development by (1) balancing sucrose-hexose ratios through FaSPS1 modulation, (2) reducing organic acid content via FaMYB44.2 suppression, and (3) amplifying volatile esters (e.g., methyl anthranilate) through SAAT induction. Postharvest UV-C treatment (4 kJ/m2) extends shelf life by 30-35% through microbial inhibition and antioxidant system activation. Practical implementation frameworks propose phase-specific LED protocols related to vegetative growth (R:B = 3:1), flowering (R:B = 1:1), and maturation (R:B = 4:1) stages integrated with environmental sensors in controlled agriculture systems. These findings establish an actionable paradigm for photonic crop management, synergizing molecular precision with commercial horticultural operations to achieve sustainable yield enhancement (projected 22-28% increase) and nutraceutical enrichment.

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