Red Light Intensity and Carotenoid Biosynthesis in Ripening Tomatoes

Thomas, Ronnie L.; Jen, Joseph J.

doi:10.1111/j.1365-2621.1975.tb12529.x

Cited by 29 publications

(13 citation statements)

References 8 publications

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“…The largest number of fruits was harvested in response to the red filter, which is in agreement with the finding of Khudairi (1972) that fruits ripen more quickly under red light due to a greater photodestruction of chlorophyll and a higher accumulation of carotenoids (Jen 1974;Thomas and Jen 1975a). The smallest number of fruits was harvested in response to the green filter, which simulated the shading effect of a canopy.…”

Section: Discussionsupporting

confidence: 78%

Effect of photoselective filters on the physical and chemical traits of vine-ripened tomato fruits

Gautier¹,

Rocci²,

Buret³

et al. 2005

Can. J. Plant Sci.

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M. 2005. Effect of photoselective filters on the physical and chemical traits of vine-ripened tomato fruits. Can. J. Plant Sci. 85: 439-446. The effects of several wavelength selective light filters placed on developing mature green tomato fruits were studied to determine whether light environment during fruit ripening has an impact on fruit composition. Juice titratable acidity and fruit fresh and dry weight varied little with the different filters. Reducing the red/far-red light ratio with a green filter to simulate vegetation shade slightly delayed ripening. Reducing infrared light (700-1100 nm) reduced vitamin C and soluble sugars content. A drastic reduction in photosynthetic light (97%) reduced both β-carotene (-23%) and lycopene (-29%) contents and red coloration (-21%). Significant correlations were found among the content of soluble sugars, vitamin C and lycopene, but these components increased differently according to the spectral composition of the light transmitted to the fruit. The content of lycopene and β-carotene increased with exposure to photosynthetic radiation and more precisely with exposure to blue light. In contrast, the content of vitamin C and sugar increased with infrared light exposure. . L'effet de filtres sélectifs de différentes longueurs d'onde placés sur des fruits de tomate verts en maturation est étudié afin de déterminer si l'environnement lumineux durant la maturation des fruits influence leur composition. L'acidité titrable du jus et le poids frais et le poids sec sont peu modifiés par les différents filtres. La diminution du rapport rouge clair / rouge sombre avec un filtre vert simulant l'ombrage par la végé-tation retarde légèrement le mûrissement. Une diminution du rayonnement dans le proche infra-rouge (700-1100 nm) diminue la teneur en vitamine C et en sucres solubles. Une diminution importante du rayonnement photosynthétique (97%) diminue à la fois les teneurs en β-carotène (23%), lycopène (29%) et la coloration rouge des fruits (21%). Les teneurs en sucres solubles, vitamine C, et lycopène sont corrélées mais augmentent différemment selon la composition spectrale du rayonnement transmis au fruit. Les teneurs en lycopène et en β-carotène augmentent avec le rayonnement photosynthétique arrivant au fruit et plus particulièrement avec la quantité de lumière bleue. Par contre les teneurs en vitamine C et en sucres augmentent avec le rayonnement infra-rouge.

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Section: Discussionsupporting

confidence: 78%

Effect of photoselective filters on the physical and chemical traits of vine-ripened tomato fruits

Gautier¹,

Rocci²,

Buret³

et al. 2005

Can. J. Plant Sci.

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“…The results were in agreement with Khudairi (2). The rate of the reversion is probably slow in tomatoes because carotenoid synthesis leveled off in the dark, whereas synthesis under illumination continued into senescence (12), indicating a gradual dark reversion of Pfr.…”

Section: Methodssupporting

confidence: 81%

“…The growth chambers used for light treatments were described in previous studies (6,12). For each light treatment, 30 breaker tomatoes were used.…”

Section: Methodsmentioning

confidence: 99%

“…Red light treatment was 243 mw/cm2 for 14 hr/day. Far red light treatment was one application of488 mw/cm2 for 30 min followed by darkness throughout the ripening period (12). Temperatures inside of the tomatoes were controlled at 25 0.5 C as described previously (6).…”

Section: Methodsmentioning

confidence: 99%

“…Jen (6) used spectral lights and showed that red light enhanced carotenoid formation in tomatoes more than white or green lights. Thomas and Jen (12) demonstrated that the amount of carotenoids synthesized in ripening tomatoes was proportional to the logarithm of red light intensity up to a saturation point, a phenomenon associated with the phytochrome-mediated response in plants (8).…”

mentioning

confidence: 99%

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Phytochrome-mediated Carotenoids Biosynthesis in Ripening Tomatoes

Thomas

Jen

1975

Plant Physiol.

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Red light induced and far red light inhibited carotenoid biosynthesis in ripening tomatoes (Lycopersicon escuientum Mill.) when compared to controls kept in the dark. Red illumination following far red illumination reversed the inhibitory action of far red light on carotenoid biosynthesis, suggesting a phytochrome-mediated process. Quantitation of individual carotenoids favored the hypothesis of two separate carotenoid biosynthetic pathways in tomatoes.Piringer and Heinze (9) have shown that the synthesis of a flavonoid pigment was promoted by red illumination and inhibited by far red illumination in the cuticle of tomatoes. Khudairi and Aboleda (7) proposed that lycopene biosynthesis in tomatoes was phytochrome-mediated and was related to plant hormones. Jen (6) used spectral lights and showed that red light enhanced carotenoid formation in tomatoes more than white or green lights. Thomas and Jen (12) demonstrated that the amount of carotenoids synthesized in ripening tomatoes was proportional to the logarithm of red light intensity up to a saturation point, a phenomenon associated with the phytochrome-mediated response in plants (8).In this communication, the effects on carotenoid biosynthesis in tomatoes by red and far red illumination were investigated, and the carotenoid composition of the treated fruit was analyzed.

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