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| Effect of Irradiation with Blue and Red LED on Fruit Quality of Cherry Tomato during Growth Period |
| LIU Xiao-ying, CHANG Tao-tao, GUO Shi-rong*, XU Zhi-gang*, CHEN Wen-hao |
| Nanjing Agricultural University, Key Laboratory of Southern Vegetables Genetic Improvement, Ministry of Agriculture, Nanjing 210095, Jiangsu, China |
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Abstract Fruit qualities of cherry tomato（Lycopersicon esculentum Mill. var. cerasiforme Alef）with combined irradiation of red and blue light emitting diodes（LED）were studied. The results suggested that with blue light accounted for 60 %, the fruit weight and fruit number were significantly greater than that with other treatments. The enlarged blue light ratio could promote the forming of lycopene, soluble solids, free amino acids, flavonoid and increase the ratio of sugar to acid. The enlarged red light ratio could promote the forming of titratable acid in fruit. When blue light accounts for 50 %, the soluble protein content in fruit is the highest. When blue light accounts for 60 %, the contents of sucrose, VC were the highest. When blue accounts for 25 %, the contents of lycopene, soluble solids, soluble protein, soluble sugar, sucrose, free amino acids and anthocyanin in fruit were lower. We can conclude that cherry tomato fruit quality was significantly affected by light quality. Within certain range, effect of irradiation with different proportion of red and blue light had no significant influence on fruit quality. But when blue light accounts for larger proportion, it is beneficial for the accumulation of nutrients. When the blue light accounts for 25 %, it goes against to the improvement of fruit quality. Blue light accounts for 60 % is very helpful for improving fruit quality.
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Received: 01 July 2010
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