Response of Flavor Substances in Tomato Fruit to Light Spectrum and Daily Light Integral

文献类型： 外文期刊

第一作者： Fan, Xiaoxue

作者： Fan, Xiaoxue;Jin, Jing;Mao, Xiaojuan;Ren, Ni;Lu, Na;Xu, Wenshuo;Zhuang, Yunfei

作者机构：

关键词： PFALs; light quality; DLI; fruit quality; flavor substances

期刊名称：PLANTS-BASEL （ 影响因子：4.5； 五年影响因子：4.8 ）

ISSN：

年卷期： 2023 年 12 卷 15 期

页码：

收录情况： SCI

摘要： Light-emitting diodes (LEDs) have been widely used as light sources for plant production in plant factories with artificial lighting (PFALs), and light spectrum and light amount have great impacts on plant growth and development. With the expansion of the product list of PFALs, tomato production in PFALs has received attention, but studies on fruit quality influenced by artificial light are lacking. In this study, precisely modulated LED light sources based on white light combined with additional red, blue, and green lights were used to investigate the effects of light spectrum and daily light integral (DLI) on the main quality indicators and flavor substances of "Micro-Tom" tomato fruits. The highest sugar-acid ratio was obtained under the white light with addition of red light with high DLI and blue light with low DLI. The contents of & beta;-carotene, lycopene, and lutein were significantly increased by higher DLI conditions except for under the blue light treatment, and the cross-interactions between the light spectrum and DLI were observed. The accumulation of the main flavor substances in tomato fruits was decreased by addition of green light with a high DLI and red light with a low DLI; notably, the percentage of 2-isobutylthiazole, which is associated with fresh tomato aroma, was decreased by green light. This study provides insights for improving tomato fruit quality and flavor by regulating light conditions in PFALs.

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