Fresh-cut fruit browning severely affects the appearance of fruit. Light treatment can effectively inhibit fresh-cut apple fruit browning, but the regulatory mechanism remains unknown. Here, we discovered that violet LED (Light-Emitting-Diode) light treatment significantly reduced fresh-cut apple fruit browning. Metabolomic analysis revealed that violet LED light treatment enhanced the phenolic accumulation of fresh-cut apple fruit. Transcriptomic analysis showed that the expression of phenolic degradation genes POLYPHENOL OXIDASE (MdPPO) and PEROXIDASE (MdPOD) was reduced, and the expression of phenolic synthesis gene PHENYLALANINE AMMONIA LYASE (MdPAL) was activated by violet LED light treatment. Moreover, two ELONGATED HYPOCOTYL 5 (MdHY5 and MdHYH) transcription factors involved in light signaling were identified. The expression of MdHY5 and MdHYH was activated by violet LED light treatment. Violet LED light treatment no longer inhibited fresh-cut apple fruit browning in MdHY5- or MdHYH- silenced fruit. Further experiments revealed that MdHY5 and MdHYH suppressed MdPPO and MdPOD expression and promoted MdPAL expression by binding to their promoters. In addition, MdHY5 and MdHYH bound to each other’s promoters and enhanced their expression. Overall, our findings revealed that violet LED light-activated MdHY5 and MdHYH formed a positive transcriptional loop to regulate the transcription of MdPPO, MdPOD, and MdPAL, which in turn inhibited the degradation of phenolics and promoted the synthesis of phenolics, thus inhibiting fresh-cut apple fruit browning. These results provide a theoretical basis for improving the appearance and quality of fresh-cut apple fruit.

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