Determination of optimum levels of light irradiation needed to control ripening of tomatoes

G. H. Lee, J. M. Bunn, Y. J. Han, D. R. Decoteau

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Optimum levels of lighting parameters (light quality, irradiation time, and irradiance) and variety effect on inducing or delaying tomato ripening were identified by evaluations of specific physical and chemical characteristics using factorial designs. Under red light (R) or red plus blue light (R+B) irradiation, an irradiation time of 3 to 5 min at any level of irradiance tested was effective in accelerating red and yellow color development in tomatoes. With an irradiance of 38.90 W/m2 under irradiation times of 3 to 5 min, far-red light (FR) was effective in delaying red and yellow color development. No combinations of treatments except variety had a significant effect on firmness. Light treatment effects on soluble solids content, pH, and titratable acidity were not consistent, but tomato variety had a significant influence on measured values of these properties.

Original languageEnglish (US)
Pages (from-to)169-175
Number of pages7
JournalTransactions of the American Society of Agricultural Engineers
Volume39
Issue number1
StatePublished - Dec 1 1996

Fingerprint

ripening
Lycopersicon esculentum
irradiation
Irradiation
tomatoes
irradiance
Light
light quality
Color
color
far-red light
blue light
red light
total soluble solids
titratable acidity
acidity
firmness
lighting
light intensity
Lighting

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences (miscellaneous)

Cite this

@article{f72ba9e99c6b4e969cd65c317a7f2248,
title = "Determination of optimum levels of light irradiation needed to control ripening of tomatoes",
abstract = "Optimum levels of lighting parameters (light quality, irradiation time, and irradiance) and variety effect on inducing or delaying tomato ripening were identified by evaluations of specific physical and chemical characteristics using factorial designs. Under red light (R) or red plus blue light (R+B) irradiation, an irradiation time of 3 to 5 min at any level of irradiance tested was effective in accelerating red and yellow color development in tomatoes. With an irradiance of 38.90 W/m2 under irradiation times of 3 to 5 min, far-red light (FR) was effective in delaying red and yellow color development. No combinations of treatments except variety had a significant effect on firmness. Light treatment effects on soluble solids content, pH, and titratable acidity were not consistent, but tomato variety had a significant influence on measured values of these properties.",
author = "Lee, {G. H.} and Bunn, {J. M.} and Han, {Y. J.} and Decoteau, {D. R.}",
year = "1996",
month = "12",
day = "1",
language = "English (US)",
volume = "39",
pages = "169--175",
journal = "Transactions of the ASABE",
issn = "2151-0032",
publisher = "American Society of Agricultural and Biological Engineers",
number = "1",

}

Determination of optimum levels of light irradiation needed to control ripening of tomatoes. / Lee, G. H.; Bunn, J. M.; Han, Y. J.; Decoteau, D. R.

In: Transactions of the American Society of Agricultural Engineers, Vol. 39, No. 1, 01.12.1996, p. 169-175.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Determination of optimum levels of light irradiation needed to control ripening of tomatoes

AU - Lee, G. H.

AU - Bunn, J. M.

AU - Han, Y. J.

AU - Decoteau, D. R.

PY - 1996/12/1

Y1 - 1996/12/1

N2 - Optimum levels of lighting parameters (light quality, irradiation time, and irradiance) and variety effect on inducing or delaying tomato ripening were identified by evaluations of specific physical and chemical characteristics using factorial designs. Under red light (R) or red plus blue light (R+B) irradiation, an irradiation time of 3 to 5 min at any level of irradiance tested was effective in accelerating red and yellow color development in tomatoes. With an irradiance of 38.90 W/m2 under irradiation times of 3 to 5 min, far-red light (FR) was effective in delaying red and yellow color development. No combinations of treatments except variety had a significant effect on firmness. Light treatment effects on soluble solids content, pH, and titratable acidity were not consistent, but tomato variety had a significant influence on measured values of these properties.

AB - Optimum levels of lighting parameters (light quality, irradiation time, and irradiance) and variety effect on inducing or delaying tomato ripening were identified by evaluations of specific physical and chemical characteristics using factorial designs. Under red light (R) or red plus blue light (R+B) irradiation, an irradiation time of 3 to 5 min at any level of irradiance tested was effective in accelerating red and yellow color development in tomatoes. With an irradiance of 38.90 W/m2 under irradiation times of 3 to 5 min, far-red light (FR) was effective in delaying red and yellow color development. No combinations of treatments except variety had a significant effect on firmness. Light treatment effects on soluble solids content, pH, and titratable acidity were not consistent, but tomato variety had a significant influence on measured values of these properties.

UR - http://www.scopus.com/inward/record.url?scp=0029679340&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0029679340&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:0029679340

VL - 39

SP - 169

EP - 175

JO - Transactions of the ASABE

JF - Transactions of the ASABE

SN - 2151-0032

IS - 1

ER -