ABSTRACT

Green-mature and turning cherry tomatoes (Solanum lycopersicum L.) of a red (‘Cherry Little Wonder’) and a yellow (‘Goldilocks’) cultivar (cv) were illuminated, post-harvest, with either red (118 µmol m^–2 s – ¹ at 638 nm) or blue LED light (118 µmol m^–2 s – ¹ at 454 nm) for 48 h and subsequently stored for up to 21 days at room temperature. The effects of the treatments on colour, firmness, sugars and carotenoids were evaluated throughout storage. The light treatments did not have any effect on firmness and mass; however, light exposure, particularly red light, enhanced the a* colour component of the red cv significantly; similarly, colour coordinate b* of the yellow cv, treated at both stages of development, was significantly enhanced by both light treatments, resulting in visually redder and yellower tomatoes, respectively. These effects were more so observed on green-mature than on turning fruit. In addition, the treatments significantly increased lycopene concentrations in the red cv at both ripening stages, and β-carotene concentrations in both, the yellow and red cv treated at the green-mature stage. Total soluble solids (%TSS) also increased significantly following treatment. Findings reported suggest that illuminating tomato fruit with LED lights at the green-mature stage enhances colour development and the concentration of sugars, pigments and other health-related compounds without significantly affecting fruit mass and firmness.

摘要

采光后，对红色（“樱桃小奇迹”）和黄色（“ Goldilocks”）品种（cv）的绿色成熟和转向樱桃番茄（Solanum lycopersicum L.）进行照明，并用红色（118 µmol m ^–在638 nm处² s – ¹）或蓝色LED灯（在454 nm处118 µmol m ^–2 s – ¹）持续48 h，然后在室温下保存长达21天。在整个存储过程中，评估了处理对颜色，硬度，糖和类胡萝卜素的影响。轻度处理对硬度和质量没有任何影响。然而，曝光，特别是红光，显着增强了红色cv的a *颜色分量；同样，颜色坐标b*在两个发育阶段处理的黄色简历中，两种光照均显着增强了番茄的外观，分别导致了番茄的外观变红和变黄。在绿色成熟上观察到的效果要比在果实成熟上观察到的效果好。另外，这些处理显着增加了在两个成熟阶段的红色cv中番茄红素的浓度，以及在绿色成熟阶段处理的黄色和红色cv中β-胡萝卜素的浓度。处理后总可溶性固形物（％TSS）也显着增加。研究结果表明，在绿色成熟阶段用LED灯照亮番茄果实可以增强颜色发展以及糖，色素和其他与健康相关的化合物的浓度，而不会显着影响果实的质量和硬度。