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

• Published in: Canadian journal of plant science 2005, Vol.85 (2), p.439-446
• Main Authors: Gautier, H, Rocci, A, Buret, M, Grasselly, D, Dumas, Y, Causse, M
• Format: Article
• Language: English
• Subjects: ascorbic acid; beta-carotene; blue light; chemical constituents of plants; filters; food composition; fruits (plant anatomy); Life Sciences; lycopene; photosynthesis; quantitative analysis; ripening; Solanum lycopersicum var. lycopersicum; temperature; tomatoes; Vegetal Biology
• ISSN: 0008-4220; 1918-1833
• DOI: 10.4141/P03-163

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. Key words: β-carotene, photoselective filters or shading, fruit ripening, fruit environment, lycopene, Lycopersicon esculentum, tomato, vitamin C