Effect of Light Quality on Tomato Fruit Quality and Volatile Compounds

doi:10.7506/spkx1002-6630-20180521-278

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (11): 55-61.doi: 10.7506/spkx1002-6630-20180521-278

• Basic Research • Previous Articles Next Articles

Effect of Light Quality on Tomato Fruit Quality and Volatile Compounds

YANG Junwei1,2, LIANG Tingting1,3, YAN Lulu1,2, ZHANG Kejia1,2, XI Linjie1,2, ZOU Zhirong1,2,*

1. College of Horticulture, Northwest A & F University, Yangling 712100, China; 2. Key Laboratory of Protected Horticultural Engineering in Northwest, Ministry of Agriculture and Rural Affairs, Yangling 712100, China; 3. College of Plant Protection, Northwest A & F University, Yangling 712100, China

Online:2019-06-15 Published:2019-06-28

Abstract

Abstract: This study investigated the effects of different red/blue light treatments (R, 2R1B, 1R1B, 1R2B and B) (white light as the control) on the individual fruit mass, major quality traits and volatile components of the tomato cultivar ‘Jinpeng chaoguan’. Results showed that 2R1B (red : blue = 2:1) treatment significantly enhanced individual fruit mass and the contents of soluble protein, ascorbic acid and lycopene. Under R (pure red) treatment, both soluble solids content and sugar/acids ratio were significantly higher than the control (P < 0.05). Headspace solid phase extraction and gas chromatography mass spectrometry were used to analyze the volatile components of tomato fruit under different light treatments. The content of total volatile components was significantly improved under R and 2R1B treatments when compared with other treatments. These results provide a theoretical rationale for the improvement of tomato fruit quality and flavor using different light qualities.

Key words: light quality, tomato, quality, volatile compounds

CLC Number:

S641.2

YANG Junwei, LIANG Tingting, YAN Lulu, ZHANG Kejia, XI Linjie, ZOU Zhirong. Effect of Light Quality on Tomato Fruit Quality and Volatile Compounds[J]. FOOD SCIENCE, 2019, 40(11): 55-61.

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Effect of Light Quality on Tomato Fruit Quality and Volatile Compounds

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