Effect of Light Quality on Tomato Fruit Qualities in Turning-Color Period

就不同光质对番茄果实转色期品质变化的影响,以各色荧光灯为光源,在人工控光条件下进行了探究。结果表明.在转色期间不同处理番茄果实的可溶性糖和有机酸含量均于处理后8-10d达最高,而Vc和番茄红素于处理后12d达最大。但不同光质处理间差异明显,红光处理8d后果实可溶性糖含量达到最高,处理后8-10dVc和番茄红素含量大幅度增加,成熟期比对照(白光)提前2d;红光和蓝光处理均提高了果实的可溶性糖及有机酸含量。各处理Vc含量以蓝光处理为最高,达123.7mg/kg(Fw),显著高于对照。番茄红素含量以红光处理最高,为89.6mg/kg(Fw)。黄光与对照之间差异不显著。绿光处理使番茄果实品质下降。

Effect of Light Quality on Tomato Fruit Qualities in Turning-Color Period

The effects of different lights on quality changes in tomato fruit during turning-color stage were studied. The results showed that the soluble sugar and organic acid contents were the highest in 8-10days after treatment, and Vc and lycopene contents were biggest on 12days after treatment. With red light treatment, soluble sugar content was the highest on 8 days after treatment, Vc and lycopene content increased markedly during 8-10 days after treatment, and fruit mature time was 2 days earlier than that of white light. The Vc and organic acid content were increased with red light treatment, so that with blue light. For all the treatments, Vc content was the highest (123.7 mg/kg)with blue light treatment and the highest lycopene value was 89.6 mg/kg(Fw) with red light treatment.There was no obvious difference in fruit quality comparing yellow light treatment with the check; The fruit quality was declined with green light treatment.