Journal of Integrative Agriculture ›› 2026, Vol. 25 ›› Issue (4): 1488-1500.DOI: 10.1016/j.jia.2025.11.034

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火龙果果实生长过程中补充蓝光增加果实重量并改变其风味

  

  • 收稿日期:2025-06-04 修回日期:2025-11-24 接受日期:2025-09-25 出版日期:2026-04-20 发布日期:2026-03-11

Increasing fruit weight and altering flavour of pitaya by supplementing blue light during fruit growth

Qingming Sun1#, Juncheng Li1, Satish Kumar2, Ran Yao3, Honghua Su4#   

  1. 1 Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences/Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Trees, Guangzhou 510640, China

    2 The New Zealand Institute for Plant & Food Research Limited, Private Bag 1401, Havelock North 4157, New Zealand

    3 Institute of Semiconductors, Chinese Academy of Sciences, Beijing 100083, China

    4 College of Plant Protection, Yangzhou University, Yangzhou 225009, China

  • Received:2025-06-04 Revised:2025-11-24 Accepted:2025-09-25 Online:2026-04-20 Published:2026-03-11
  • About author:#Correspondence Qingming Sun, Tel: +86-20-38765789, E-mail: sunqingming@gdaas.cn; Honghua Su, Tel: +86-514-87979344, E-mail: susugj@126.com
  • Supported by:

    This work was supported by the National Key Research and Development Project, China (2022YFB3604604), the Rural Revitalization Project from Guangdong Province, China (2022-NPY-00-034). 

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摘要： 补光技术已被广泛用于果树生产中，但在火龙果上研究较少。本研究从火龙果开花到果实成熟过程中，利用单波长450 nm LED补光灯在田间每晚对其补光四小时，于果实不同发育期检测其果皮和果肉理化参数及代谢物的变化。结果表明，蓝光处理明显增加了果实重量，通过增加果胶含量和延缓半纤维素降解提高了果实硬度，并增强了抗氧化酶活性。蓝光对初级代谢物的影响较小，但对挥发性物质的影响更为明显。蓝光处理可能通过影响丙氨酸、天门冬氨酸和谷氨酸的代谢，促进果实生长，提高果实生物抗性，增加果皮中生物活性成分的积累，并显著改变了果肉中有机酸、酯类和萜类等风味相关挥发性化合物的积累。我们的研究为大田生产中利用补充技术来提高火龙果产量和品质提供了重要参考。


Abstract:

Supplemental light is often used in fruit production, but few studies have been conducted on pitaya.  In this study, supplemental blue light was applied to pitaya for four hours each night in the field from flowering to fruit ripening to examine changes in peel and pulp physicochemical parameters and metabolites.  Blue light treatment significantly increased fruit weight, improved fruit firmness by increasing pectin content and retarding hemicellulose degradation, and enhanced antioxidant enzyme activity.  Blue light had minor effects on primary metabolites but more pronounced effects on volatiles.  By affecting alanine, aspartate and glutamate metabolism, blue light treatment resulted in significant fruit growth, increased accumulation of bioactive ingredients in the peel, and significantly altered the accumulation of flavor-associated volatile compounds, such as organic acids, esters and terpenes in the pulp.  Our results provide an important reference for improving the yield and quality of pitaya production using supplemental light in the field.

Key words: pitaya , blue light supplementation , fruit weight , fruit quality , primary metabolites , volatiles