Effect of growing pink tomato plants with LED supplementary lighting in a greenhouse covered with diffusion glass on post-harvest fruit quality | Effect of growing pink tomato plants with LED supplementary lighting in a greenhouse covered with diffusion glass on post-harvest fruit quality

英语. It was found that the taste and quality of tomato fruit can significantly depend on the cultivar, growing conditions, fruit maturity stage, and post-harvest treatments. This study aimed to compare the effects of growing conditions, such as the use of diffusion glass and LED supplementary light (LED+D), with diffusion and standard glass and HPS lamps (HPS+D; HPS) on the quality and post-harvest shelf life of pink tomato fruit cv. ‘Tomimaru Muchoo F1’ in relation to fruit maturity stage and storage temperature. Fruits were harvested at three ripening stages – mature green (MG), breaker (B) and fully ripe (FR). Fruits of each maturity stage were stored under controlled conditions in a cold store at 12 °C for MG and B fruits and at 6 °C for FR fruits (at 85% relative humidity), and 20 °C for all ripening stages (at about 50% relative humidity). Physiological weight loss, dry weight, hardness of fruit, fruit color ( L*, a*, b*, a*/b*), total soluble solids, total sugars, ascorbic acid, titratable acidity, pH, lutein, lycopene, a-carotene, b-carotene were determined. Pink tomato fruits harvested from LED-lighted plants in combination with diffusion glass showed the highest shelf life and post-harvest quality compared to fruits from HPS-lighted plants and HPS-lighted crops in combination with diffusion glass. Stored pink tomato fruits from the LED+D combination were characterized by significantly higher total sugars, vitamin C and β-carotene content than fruits from the combination HPS and HPS+D. Tomato fruits, regardless of the maturity stage, at 20 °C had higher fresh weight loss and lower fruit firmness during storage compared to those stored at lower temperatures. Pink tomato fruits stored in higher temperature colored faster and contained a higher concentration of components such as total soluble solids or ascorbic acid and carotenoids.

抛光. It was found that the taste and quality of tomato fruit can significantly depend on the cultivar, growing conditions, fruit maturity stage, and post-harvest treatments. This study aimed to compare the effects of growing conditions, such as the use of diffusion glass and LED supplementary light (LED+D), with diffusion and standard glass and HPS lamps (HPS+D; HPS) on the quality and post-harvest shelf life of pink tomato fruit cv. ‘Tomimaru Muchoo F1’ in relation to fruit maturity stage and storage temperature. Fruits were harvested at three ripening stages – mature green (MG), breaker (B) and fully ripe (FR). Fruits of each maturity stage were stored under controlled conditions in a cold store at 12 °C for MG and B fruits and at 6 °C for FR fruits (at 85% relative humidity), and 20 °C for all ripening stages (at about 50% relative humidity). Physiological weight loss, dry weight, hardness of fruit, fruit color ( L*, a*, b*, a*/b*), total soluble solids, total sugars, ascorbic acid, titratable acidity, pH, lutein, lycopene, a-carotene, b-carotene were determined. Pink tomato fruits harvested from LED-lighted plants in combination with diffusion glass showed the highest shelf life and post-harvest quality compared to fruits from HPS-lighted plants and HPS-lighted crops in combination with diffusion glass. Stored pink tomato fruits from the LED+D combination were characterized by significantly higher total sugars, vitamin C and β-carotene content than fruits from the combination HPS and HPS+D. Tomato fruits, regardless of the maturity stage, at 20 °C had higher fresh weight loss and lower fruit firmness during storage compared to those stored at lower temperatures. Pink tomato fruits stored in higher temperature colored faster and contained a higher concentration of components such as total soluble solids or ascorbic acid and carotenoids.