Effect of natural light on surface temperature and lycopene content of vine ripened tomato fruit

被引：42

作者：

Helyes, L. ^{[1
]}

Lugasi, A. ^{[2
]}

Pek, Z. ^{[1
]}

机构：

[1] Szent Istvan Univ, Dept Hort Technol, H-2100 Godollo, Hungary

[2] Natl Inst Food Hyg & Nutr, Jozsef Fodor Natl Ctr Publ Hlth, H-1097 Budapest, Hungary

来源：

CANADIAN JOURNAL OF PLANT SCIENCE | 2007年 / 87卷 / 04期

关键词：

tomato; fruit surface temperature; lycopene;

D O I：

10.4141/CJPS07022

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Indeterminate round type tomato (Lycopersicon esculentum Mill.) grown on a supporting trellace system in the field was used to determine the correlation between light exposure and the surface temperature and lycopene content of tomato fruit. The positive correlation between solar radiation and surface temperature was stronger (R-2 = 0.87) on non-shaded (NS) than on shaded (SF) (R-2 = 0.79) tomato fruits. There was strong negative correlation (R-2 = 0.95) between surface temperature and lycopene content of tomato fruits. Increasing solar radiation and temperature explained the lower content of lycopene content and therefore the loss of nutritional quality of the non-shaded tomato fruits.

引用

页码：927 / 929

页数：3

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