Preharvest illumination of cherry tomato reduces ripening period, enhances fruit carotenoid concentration and overall fruit quality

Ngcobo, B.L.; Bertling, I.; Clulow, Alistair D.

doi:10.1080/14620316.2020.1743771

Cited by 21 publications

(16 citation statements)

References 48 publications

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“…The lycopene and lutein concentrations of tomatoes grown under LED lighting were 18 and 142%, respectively, higher than that grown under HPS lighting ( Table 3). The increase in lycopene of tomatoes caused by a combination of blue and red LEDs was also demonstrated by Ngcobo et al (2020). They also found that these LEDs caused a higher concentration of ß-carotene than a combination of yellow and blue or red LEDs, while the ß-carotene concentration in the present study did not change when illuminated with LEDs or HPS lighting.…”

Section: Effects On Carotenoids Of Tomatoessupporting

confidence: 80%

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Increase of Yield, Lycopene, and Lutein Content in Tomatoes Grown Under Continuous PAR Spectrum LED Lighting

et al. 2021

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Light emitting diodes (LEDs) are an energy efficient alternative to high-pressure sodium (HPS) lighting in tomato cultivation. In the past years, we have learned a lot about the effect of red and blue LEDs on plant growth and yield of tomatoes. From previous studies, we know that plants absorb and utilize most of the visible spectrum for photosynthesis. This part of the spectrum is referred to as the photosynthetically active radiation (PAR). We designed a LED fixture with an emission spectrum that partially matches the range of 400 to 700 nm and thus partially covers the absorption spectrum of photosynthetic pigments in tomato leaves. Tomato plants grown under this fixture were significantly taller and produced a higher fruit yield (14%) than plants grown under HPS lighting. There was no difference in the number of leaves and trusses, leaf area, stem diameter, the electron transport rate, and the normalized difference vegetation index. Lycopene and lutein contents in tomatoes were 18% and 142% higher when they were exposed to the LED fixture. However, the ß-carotene content was not different between the light treatments. Transpiration rate under LED was significantly lower (40%), while the light use efficiency (LUE) was significantly higher (19%) compared to HPS lighting. These data show that an LED fixture with an emission spectrum covering the entire PAR range can improve LUE, yields, and content of secondary metabolites in tomatoes compared to HPS lighting.

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Section: Effects On Carotenoids Of Tomatoessupporting

confidence: 80%

“…Additional far-red light in combination with red LEDs and HPS appears to increase total fruit number. It has also been shown that the exposure to supplementary red and blue LED lighting increases the lycopene and ß-carotene content (Xie et al, 2019;Ngcobo et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Increase of Yield, Lycopene, and Lutein Content in Tomatoes Grown Under Continuous PAR Spectrum LED Lighting

et al. 2021

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“…The exposure to supplementary red and blue LED lighting increases the lycopene and β-carotene content ( 13 , 29 , 33 , 34 ). Dannehl et al ( 12 ) studies have shown that lycopene and lutein contents in tomatoes were 18 and 142% higher when they were exposed to the LED fixture.…”

Section: Discussionmentioning

confidence: 99%

Changes in Greenhouse Grown Tomatoes Metabolite Content Depending on Supplemental Light Quality

et al. 2022

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Tomatoes (Solanum lycopersicum L.) are good source of several biologically active compounds and antioxidants, especially lycopene, phenolic compounds, and vitamins. Tomatoes are found all over the world and are cultivated in a wide variety of environmental conditions. Light-emitting diode (LED) lamps are increasingly being used in the cultivation of tomatoes due to their cost-effectiveness and wide range of possibilities to adapt the spectrum of light emitted to the needs of plants. The aim of this study is to evaluate the effect of different additional lighting used in the greenhouse on the accumulation of biologically active compounds in different varieties of tomato fruit. Chemical composition—content of organic acids, lycopene, total carotenoids, total phenolics and flavonoids as well as dry matter, soluble solids content, and taste index were determined in five tomato cultivars (“Bolzano F1,” “Chocomate F1,” “Diamont F1,” “Encore F1,” and “Strabena F1”), which were cultivated in greenhouse in an autumn-spring season by using additional lighting with 16 h photoperiod. Three different lighting sources were used: LED, induction (IND) lamp, and high-pressure sodium lamp (HPSL). Experiments were performed during 3 years. Results showed that tomato varieties react differently to the supplemental lighting used. Cultivars, such as “Encore” and “Strabena,” are the most unresponsive to supplemental light. Experiments have shown that HPSL stimulates the accumulation of primary metabolites in tomato fruit. In all the cases, soluble solids content was 4.7–18.2% higher as compared to other lighting sources. As LED and IND lamps emit about 20% blue-violet light, the results suggest that blue-violet light of the spectrum stimulates the accumulation of phenolic compounds in the fruit by 1.6–47.4% under IND and 10.2–15.6% under LED compared to HPSL. Red fruit varieties tend to synthesize more β-carotene under supplemental LED and IND light. An increase of blue promotes the synthesis of secondary metabolites.

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“…In one study, irradiation of immature cherry tomatoes with LEDs emitting light with wavelengths of 634 nm (120 ± 20 µmol m −2 s −1 ) and 450 nm (120 ± 20 µmol m −2 s −1 ) resulted in faster chlorophyll decomposition. Blue light irradiation accelerates the ripening of cherry tomatoes, as evidenced by the rapid accumulation of lycopene and faster red formation (Ngcobo et al., 2020). Similarly, Huang et al.…”

Section: Effects Of Led Irradiation On Postharvest Fruits and Vegetablesmentioning

confidence: 99%

Light‐emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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In order to maintain the original taste, flavors, and appearance, fresh foods usually do not go through complex processing prior to sale; this makes them prone to deterioration due to external factors. Light‐emitting diodes (LEDs) have many unique advantages over traditional preservation technologies leading to their increasing application in the food industry. This paper reviews the luminescence principles of LED, the advantages of LED compared with traditional lighting equipment, and its possible preservation mechanism, and then critically summarizes the beneficial effects of LED irradiation on the ripening and aging process of various fruits and vegetables (climacteric and non‐climacteric). The activity changes of many enzymes closely related to crop development and quality maintenance, and the variation of flavor components caused by LED irradiation are discussed. LED illumination with a specific spectrum also has the important effect of maintaining the original color and flavor of meat, seafood, and dairy products. For microorganisms attached to the surface of animal‐derived food, both 400–460 nm LED irradiation based on photodynamic inactivation principle and UV–LED irradiation based on ultraviolet sterilization principle have high bactericidal efficacy. Although there is still a lack of useful standards for matching optimal LED irradiation dose with wavelength, perhaps in the near future, the improved LED irradiation system will be applied extensively in the food industry.

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Preharvest illumination of cherry tomato reduces ripening period, enhances fruit carotenoid concentration and overall fruit quality

Cited by 21 publications

References 48 publications

Increase of Yield, Lycopene, and Lutein Content in Tomatoes Grown Under Continuous PAR Spectrum LED Lighting

Increase of Yield, Lycopene, and Lutein Content in Tomatoes Grown Under Continuous PAR Spectrum LED Lighting

Changes in Greenhouse Grown Tomatoes Metabolite Content Depending on Supplemental Light Quality

Light‐emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation

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