Roles of non‐visible light and temperature in the regulation of anthocyanin synthesis in fruits and vegetables

Abstract

Abstract The depletion of the ozone layer creates a gate for non‐visible spectra to impact the Earth's surface and interfere with fruit and vegetable growth and developments by affecting their morphology and physiology. The potential contribution of visible light to photosynthetic activity has received significant attention, particularly blue and red/far‐red light in the visible spectrum. However, plants are also inevitably exposed to relatively high doses of non‐visible spectra, including ultraviolet (UV) and infrared (IR) radiation. This review examines the literature on the impact of such non‐visible spectra on fruit and vegetable growth and development. The accumulation of radiation‐absorbing compounds is a primary mechanism of acclimation to changing radiation levels. Anthocyanins are compounds that exhibit high sensitivity to UV and IR radiation as well as temperature variations, playing a crucial protective role against detrimental radiation in plants. Current research helps to elucidate the involvement of low and high temperatures in the control of UVB‐induced anthocyanin accumulation. Different UV radiation types have been shown to affect fruit and vegetable growth and pigment content differentially. Recent studies have also revealed that IR radiation increases anthocyanin content. Furthermore, specific non‐visible spectra mitigate the inhibitory effect of high and low temperature stress on anthocyanin accumulation in fruits and vegetables. These findings have important implications for the horticultural industry, as they suggest that the application of specific of non‐visible light spectra could be a promising approach to increasing the nutritional value and marketability of fruits and vegetables.

Keywords

• anthocyanin biosynthesis
• infrared radiation
• low temperature and high temperature
• non‐visible light spectra and temperature interaction
• ultraviolet radiation