Effects of Light Quality on The Quality Formation of Tomato Fruits

被引：0

作者：

Xie, Baoxing ^{[1
]}

Song, Shiwei ^{[1
]}

Liu, Houcheng ^{[1
]}

Sun, Guangwen ^{[1
]}

Chen, Riyuan ^{[1
]}

机构：

[1] South China Agr Univ, Coll Hort, Guangzhou 510642, Guangdong, Peoples R China

来源：

PROCEEDINGS OF THE 2016 INTERNATIONAL CONFERENCE ON BIOLOGICAL ENGINEERING AND PHARMACY (BEP 2016) | 2016年 / 3卷

关键词：

red light; blue light; tomato; quality formation; CULTURED IN-VITRO; EMITTING-DIODES; BLUE; RED; ACCUMULATION; GROWTH; EXPRESSION; LETTUCE;

D O I：

暂无

中图分类号：

R318 [生物医学工程];

学科分类号：

0831 ;

摘要：

The effects of light quality on the quality formation of tomato (cv. MicroTom) fruits were studied in controlled-environment house. There were 4 LEDs treatments: the ratio of red (660nm): blue (460nm) was 1:1 (1R1B), 2:1 (2R1B), 4:1 (4R1B) and 8:1 (1R1B), the Photosynthetic Photon Flux Density (PPFD) was 300 mu mol.m(-1)s(-1) and illumination time was 6:00 - 18:00, the quality of tomato fruits were determined at 30, 45 and 60 days after anthesis (DAA). The contents of soluble protein, free amino acid, flavonoid and ferric reducing antioxidant potential (FRAP) in tomato fruits significantly increased under the 1R1B treatment with the development of tomato fruits. Under 4R1B treatment, the contents of soluble sugar significantly increased at 30 and 40 DAA, the rate of DPPH free radical scavenging significantly increased at 30 DAA. The polyphenol contents significantly increased at 45 and 60 DAA under 4R1B or 8R1B treatment. The lycopene contents significantly increased at 45 and 60 DAA under 2R1B treatment.

引用

页码：11 / 15

页数：5

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