Mature-green `Anna' apples (Malus domestics Borkh.) reddened after harvest as a result of exposure to continuous cool-white fluorescent light. Color development was most rapid at 20C but most intense at 13C. At 2C, although the induction of red pigmentation was the slowest, a 72-hr exposure rendered color not significantly different from that of red, commercially harvested fruit. The development of color was light-intensity dependent, approaching saturation at 14.5 W·m-2 (at 13 C). No differences in fruit ripening were found between fruit that developed color under artificial light and red fruit from the commercial harvest, in spite of some stimulation of ethylene production during illumination.
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