Evaluation of light irradiation on anthocyanins and energy metabolism of grape (Vitis vinifera L.) during storage

Grape is the world's economic horticultural crop; it is perishable due to various pathogens and abiotic stress attributed to water loss-induced issues. To address these postharvest problems, this research investigates the effects of light irradiation on anthocyanins synthesis and energy metabolism in stored grapes to enhance their postharvest quality. The activities of chlorophyllase (1.17 U gk−1), Mg-dechelatase (351.69 U gk−1), chlorophyll-degraded peroxidase (3.49 U gk−1), and pheophytinase (0.85 U gk−1) were significantly higher in the control fruit than in the treated fruit at the end of storage. The red-light treatment showed higher levels of anthocyanins biosynthesis-related enzymes than green, blue-light, and control treatments. Additionally, light irradiation resulted in a decrease in adenosine triphosphate, adenosine diphosphate, adenosine monophosphate, and energy charge. This was attributed to decreased activity of energy metabolism enzymes, reduced nicotinamide adenine dinucleotide phosphate content, and increased nicotinamide adenine dinucleotide content. These findings offer a theoretical foundation for optimizing grape coloration and energy metabolism during storage, thus prolonging the shelf-life of grapes by improving quality attributes. This research highlights the potential of light irradiation as a technique for enhancing the postharvest quality of agricultural products.