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Supplementary Light Differently Influences Physico-Chemical Parameters and Antioxidant Compounds of Tomato Fruits Hybrids

One of the challenges for agriculture in the coming years will be producing more food avoiding reducing the nutritional values of fruits and vegetables, sources of nutraceutical compounds. It has been demonstrated that light-emitting diodes (LEDs) used as a supplementary light (SL) technology improv...

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Autores principales: Palmitessa, Onofrio Davide, Durante, Miriana, Caretto, Sofia, Milano, Francesco, D’Imperio, Massimiliano, Serio, Francesco, Santamaria, Pietro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145936/
https://www.ncbi.nlm.nih.gov/pubmed/33925644
http://dx.doi.org/10.3390/antiox10050687
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author Palmitessa, Onofrio Davide
Durante, Miriana
Caretto, Sofia
Milano, Francesco
D’Imperio, Massimiliano
Serio, Francesco
Santamaria, Pietro
author_facet Palmitessa, Onofrio Davide
Durante, Miriana
Caretto, Sofia
Milano, Francesco
D’Imperio, Massimiliano
Serio, Francesco
Santamaria, Pietro
author_sort Palmitessa, Onofrio Davide
collection PubMed
description One of the challenges for agriculture in the coming years will be producing more food avoiding reducing the nutritional values of fruits and vegetables, sources of nutraceutical compounds. It has been demonstrated that light-emitting diodes (LEDs) used as a supplementary light (SL) technology improve tomato yield in Mediterranean greenhouses, but few data have been reported about SL effects on fruit physio-chemical parameters. In this study, three tomato hybrid (F1) cultivars were grown for year-round production in a commercial semi-closed glasshouse in Southern Italy: red cherry type (“Sorentyno”), red plum type (“Solarino”), and yellow plum type (“Maggino”). From 120 to 243 days after transplant (DAT), Red/White/Blue LEDs were used as SL. The fruits harvested 180 DAT were analyzed and those obtained under LEDs had 3% more dry weight, 15% more total soluble solids, and 16% higher titratable acidity than fruits grown only under natural light. Generally, the antioxidant activity and the mineral profile of the fruits were not negatively influenced by SL. Lycopene content was unchanged and vitamin C content of “Sorentyno” even increased by 15% under LEDs. Overall, LEDs used as SL technology could be one of the tools used by agriculture in Mediterranean basin to produce more food maintaining high quality production.
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spelling pubmed-81459362021-05-26 Supplementary Light Differently Influences Physico-Chemical Parameters and Antioxidant Compounds of Tomato Fruits Hybrids Palmitessa, Onofrio Davide Durante, Miriana Caretto, Sofia Milano, Francesco D’Imperio, Massimiliano Serio, Francesco Santamaria, Pietro Antioxidants (Basel) Article One of the challenges for agriculture in the coming years will be producing more food avoiding reducing the nutritional values of fruits and vegetables, sources of nutraceutical compounds. It has been demonstrated that light-emitting diodes (LEDs) used as a supplementary light (SL) technology improve tomato yield in Mediterranean greenhouses, but few data have been reported about SL effects on fruit physio-chemical parameters. In this study, three tomato hybrid (F1) cultivars were grown for year-round production in a commercial semi-closed glasshouse in Southern Italy: red cherry type (“Sorentyno”), red plum type (“Solarino”), and yellow plum type (“Maggino”). From 120 to 243 days after transplant (DAT), Red/White/Blue LEDs were used as SL. The fruits harvested 180 DAT were analyzed and those obtained under LEDs had 3% more dry weight, 15% more total soluble solids, and 16% higher titratable acidity than fruits grown only under natural light. Generally, the antioxidant activity and the mineral profile of the fruits were not negatively influenced by SL. Lycopene content was unchanged and vitamin C content of “Sorentyno” even increased by 15% under LEDs. Overall, LEDs used as SL technology could be one of the tools used by agriculture in Mediterranean basin to produce more food maintaining high quality production. MDPI 2021-04-27 /pmc/articles/PMC8145936/ /pubmed/33925644 http://dx.doi.org/10.3390/antiox10050687 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Palmitessa, Onofrio Davide
Durante, Miriana
Caretto, Sofia
Milano, Francesco
D’Imperio, Massimiliano
Serio, Francesco
Santamaria, Pietro
Supplementary Light Differently Influences Physico-Chemical Parameters and Antioxidant Compounds of Tomato Fruits Hybrids
title Supplementary Light Differently Influences Physico-Chemical Parameters and Antioxidant Compounds of Tomato Fruits Hybrids
title_full Supplementary Light Differently Influences Physico-Chemical Parameters and Antioxidant Compounds of Tomato Fruits Hybrids
title_fullStr Supplementary Light Differently Influences Physico-Chemical Parameters and Antioxidant Compounds of Tomato Fruits Hybrids
title_full_unstemmed Supplementary Light Differently Influences Physico-Chemical Parameters and Antioxidant Compounds of Tomato Fruits Hybrids
title_short Supplementary Light Differently Influences Physico-Chemical Parameters and Antioxidant Compounds of Tomato Fruits Hybrids
title_sort supplementary light differently influences physico-chemical parameters and antioxidant compounds of tomato fruits hybrids
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145936/
https://www.ncbi.nlm.nih.gov/pubmed/33925644
http://dx.doi.org/10.3390/antiox10050687
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