Light-emitting diodes (LEDs) are a promising light source to produce functional foods. In this study, we investigated the effects of LED irradiation patterns on anthocyanin content in broccoli sprouts. The results showed that, among red, green, and blue LEDs, monochromatic irradiation with blue LEDs was the most efficient. Mixed irradiation with red and blue LEDs was comparable to monochromatic irradiation with blue LED at the same photosynthetic photon flux density (PPFD). Additional blue LED irradiation during red LED irradiation was more efficient than the additional red LED irradiation. The amount of anthocyanins in the broccoli sprouts increased as the PPFD of the blue LED increased. Additionally, the dark period during the 40-h cultivation had no effect on the anthocyanin accumulation. Under pulsed irradiation, the anthocyanin content increased with a higher duty ratio. However, the pulse period did not affect the anthocyanin content within the range of 0.2-20 ms. When the total photon number was the same throughout the irradiation period, there was no difference in the effects of continuous and pulsed irradiation on anthocyanin content. These results suggested that longer irradiation with a higher intensity of blue LED light is important for efficient anthocyanin production in broccoli sprouts.

Bushukan is one of the citrus cultivars predominantly cultivated in Shimanto City, Kochi, Japan. Bushukan has a unique flavor, and typically both the juice and peels are utilized. However, the peel remaining after juice has been extracted during commercial processes typically becomes waste. To reduce this waste, the peel residue was put through lactic fermentation. A new strain of Latilactobacillus sakei, isolated from Bushukan flowers, and Lactoplantibacillus plantalum and Levilactobacillus brevis isolated from post-fermented tea were used to initiate this process. In this study, paste from Bushukan peel was mixed with the lactic acid bacteria and sucrose and incubated at 37℃ for 4 days. Following incubation, acidity increased (pH decreased) as the lactic acid concentration increased. d-amino acid was detected in the fermented Bushukan peel. Lactate fermentation provides additional physiological activities to Bushukan peel and gives new application potency.