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Related Experiment Video

Updated: Apr 19, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

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Monochromatic light increases anthocyanin content during fruit development in bilberry.

Laura Zoratti, Marian Sarala, Elisabete Carvalho

BMC Plant Biology

|December 17, 2014

Summary

Blue, red, and far-red light significantly increase anthocyanin accumulation in bilberry fruits. This study investigated how different light wavelengths affect flavonoid biosynthesis during fruit ripening.

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Area of Science:

Plant Science
Biochemistry
Horticulture

Background:

Light spectrum composition influences phenolic compound production during fruit ripening.
Flavonoid biosynthesis in fruits responding to specific light wavelengths is not well understood.
Bilberry (Vaccinium myrtillus L.) fruits are rich in anthocyanins.

Purpose of the Study:

To investigate the effect of different light wavelengths on flavonoid and anthocyanin accumulation in bilberry fruits.
To analyze the composition of anthocyanins and other phenolic compounds under various light conditions.

Main Methods:

Bilberry fruits were illuminated with blue, red, far-red, or white light during ripening.
Analysis of anthocyanin and phenolic compound composition at the mature ripening stage.

Main Results:

Monochromatic light treatments (blue, red, far-red) significantly increased total anthocyanin accumulation compared to white light or darkness.
Elevated anthocyanin levels were primarily due to increased delphinidin glycosides.
33 anthocyanin compounds were detected, including six novel compounds in bilberry.

Conclusions:

The spectral composition of light during berry development significantly impacts the flavonoid composition of ripe bilberry fruits.
Specific light wavelengths can be used to enhance anthocyanin production in bilberries.