Greenhouse Tomato Fruit Quality

Abstract

To investigate the effects of low temperature (LT) and weak light (WL) on tomato (Solanum lycopersicum L., cv.) during flowering and fruit-setting periods, a controlled experiment was conducted. Two levels of day/night temperature and PAR were set: S1 (18/8°C, 200 µmol m -2 s -1 ), S2 (12/2°C, 200 µmol m -2 s -1 ), S3 (18/8°C, 80 µmol m -2 s -1 ), and S4 (12/2°C, 80 µmol m -2 s -1 ), taking 28/18°C and 600 µmol m -2 s -1 as control (CK). The results showed that during stress stage, the Chlorophyll (Chl) a, photosynthetic rate at irradiation saturation (Pmax), light saturation point, stomatal conductance, stomatal limitation value, maximal photochemical efficiency of PSII (Fv/Fm), electron transport rate of PSII, and catalase activity of S1, S2, S3, and S4 were lower than that of CK, while the Chl b, carotenoid, light compensation point, superoxide dismutase (SOD), and malondialdehyde (MDA) were opposite. Vitamin C, soluble solid, soluble protein, and lycopene were lower than that of CK, while organic acid was opposite. Plant height and stem diameter significantly correlated with Chl and Pmax. After 25 d of recovery, the Fv/Fm, SOD, and MDA for S1 and S2 almost could recover to CK level, but the values for S3 and S4 could not recover to CK level.

Horticultural Loss Generated by Wholesalers: A Case Study of the Canning Vale Fruit and Vegetable Markets in Western Australia

“…Food loss levels can be derived from both qualitative and quantitative auditing at each stage in the wholesale marketing of fruits and vegetables. These types of losses within a food supply chain can be difficult to determine [16,38]. Generally, losses associated with quality are usually identified by a decrease in the market value of the produce [40,41].…”

“…Furthermore, participants were not requested to provide information regarding any qualitative fruit and vegetable losses, but were asked their reasons for not selling and their opinions on future loss reduction and utilization methods. The reason behind this approach stems from previous studies that showed qualitative losses were much more difficult to determine than quantitative losses [16,38]. Importantly, poor produce quality attracts little consumer interest since factors such as appearance, taste, texture, and nutritional value are expected for premium quality fruits and vegetables [39].…”

Tomato Fruit Quality from Organic and Conventional Production

“…The concentration of sugars may vary from 1.66 to 3.99% and 3.05 to 4.65% of the fresh matter, as a function of the cultivar and cultivation conditions, respectively [63]. As with the sugars, the organic acids are crucial to the flavour of the fruits.…”

Efecto De La Frecuencia De Riego Sobre La Calidad Del Tomate en La Región Costera Del Nordeste Brasileño

“…Para la variable firmeza de la fruta (Figura 1), el gráfico presenta una tendencia creciente lineal con el aumento de frecuencias de riego. La firmeza y la cantidad de agua son los principales atributos que determinan la calidad del almacenamiento de los frutos de tomate (Batu, 2004.;Dorais et al, 2001. ; Viskelis et al, 2008).…”