2022 Volume 21 Issue 3 Pages 351-358
The effects of light irradiation on the surface blushing and anthocyanin content of postharvest Japanese apricot ‘Nanko’ fruit were investigated. Ultraviolet-B (UV-B) irradiation beyond 48 h resulted in surface blushing and increased the anthocyanin content in the flesh with skin, although the blushing was mottled. On simultaneously irradiating with red and UV-B light, there was bright surface blushing and a significantly higher anthocyanin content than in the case of only UV-B irradiation. The effect of simultaneous irradiation with UV-B and red light on the surface blushing and anthocyanin content was influenced by maturity, and the mature green and fully ripe fruit contained less anthocyanin than those of intermediate maturity. These results suggest that the surface blushing and anthocyanin content are associated with UV-B and red light and are influenced by the maturity of postharvest Japanese apricot ‘Nanko’ fruit.
