Citrus peel coloration has been a traditional indicator of ripeness. However, in mandarins from Chongqing, China, the peel and pulp do not ripen synchronously. The pulp ripens but the peel remains green, which affects its commercial value.
A recent study in the Journal of the Science of Food and Agriculture has shown that exposure to red and blue LED light can stimulate color change in mandarins. This research offers a new perspective on how light influences the ripening process.
Experiments revealed that this light promotes the degradation of chlorophyll and the synthesis of carotenoids, which are responsible for the yellow and orange coloration. A key finding is the identification of the CcUNE10 protein, part of the bHLH family of transcription factors. This protein activates genes involved in chlorophyll degradation, facilitating color change.
The authors highlight that the results provide a theoretical basis for future studies on mandarin postharvest coloration and enrich research on the bHLH family of transcription factors. This breakthrough could improve agricultural and commercial practices in mandarin cultivation, a popular product in the global market.
For more information:
"Functional analysis of the CcUNE10 transcription factor in red and blue LED light irradiation that promotes mandarin coloration", Journal of the Science of Food and Agriculture (2025). DOI: 10.1002/jsfa.14119
Source: larepublica.es