Effect of Light Quality on Tomato Fruit Qualities in Turning-Color Period

doi:10.11924/j.issn.1000-6850.0504176

Chin Agric Sci Bull ›› 2005, Vol. 21 ›› Issue (4) : 176-176. DOI: 10.11924/j.issn.1000-6850.0504176

Pu Gaobin, Liu Shiqi, Du Hongtao, Liu Lei

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Abstract

The effects of different lights on quality changes in tomato fruit during turning-color stage were studied. The results showed that the soluble sugar and organic acid contents were the highest in 8~10days after treatment, and Vc and lycopene contents were

Key words

Light quality;Tomato;Turning stage;Fruit quality

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Pu Gaobin, Liu Shiqi, Du Hongtao, Liu Lei. Effect of Light Quality on Tomato Fruit Qualities in Turning-Color Period[J]. Chinese Agricultural Science Bulletin. 2005, 21(4): 176-176 https://doi.org/10.11924/j.issn.1000-6850.0504176

References

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