Effects of Light Quality on The Quality Formation of Tomato Fruits

DOI

10.2991/bep-16.2017.3How to use a DOI?

Keywords

red light; blue light; tomato; quality formation

Abstract

The effects of light quality on the quality formation of tomato (cv. MicroTom) fruits were studied in controlled-environment house. There were 4 LEDs treatments: the ratio of red (660nm): blue (460nm) was 1:1 (1R1B), 2:1 (2R1B), 4:1 (4R1B) and 8:1 (1R1B), the Photosynthetic Photon Flux Density (PPFD) was 300 µmol⋅m-1 s-1 and illumination time was 6:00 - 18:00, the quality of tomato fruits were determined at 30, 45 and 60 days after anthesis (DAA). The contents of soluble protein, free amino acid, flavonoid and ferric reducing antioxidant potential (FRAP) in tomato fruits significantly increased under the 1R1B treatment with the development of tomato fruits. Under 4R1B treatment, the contents of soluble sugar significantly increased at 30 and 40 DAA, the rate of DPPH free radical scavenging significantly increased at 30 DAA. The polyphenol contents significantly increased at 45 and 60 DAA under 4R1B or 8R1B treatment. The lycopene contents significantly increased at 45 and 60 DAA under 2R1B treatment.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Baoxing XIE
AU  - Shiwei SONG
AU  - Houcheng LIU
AU  - Guangwen SUN
AU  - Riyuan CHEN
PY  - 2016/12
DA  - 2016/12
TI  - Effects of Light Quality on The Quality Formation of Tomato Fruits
BT  - Proceedings of the 2016 International Conference on Biological Engineering and Pharmacy (BEP 2016)
PB  - Atlantis Press
SP  - 11
EP  - 15
SN  - 2468-5747
UR  - https://doi.org/10.2991/bep-16.2017.3
DO  - 10.2991/bep-16.2017.3
ID  - XIE2016/12
ER  -