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Supplemental intracanopy far-red radiation to red LED light improves fruit quality attributes of greenhouse tomatoes
摘要： Off-season greenhouse tomatoes have a poor reputation relative to their in-season, field-grown counterparts. Previously, we reported that supplemental intracanopy far-red (700–800 nm, FR) radiation in addition to red (600–700 nm, R) light with light-emitting diodes (LEDs) significantly decreased fruit water content compared to R LEDs alone and high-pressure sodium (HPS) lamps, the most common supplemental lighting used in commercial greenhouses. We hypothesize that supplemental R + FR LEDs during production improves fruit quality attributes (i.e., physicochemical properties, mineral concentrations, and sensory properties) in greenhouse tomatoes compared to R LEDs and HPS lamps. Both intracanopy LED lights increased fruit yield and biomass compared to HPS lamps. R LEDs increased dry matter ratio and improved overall physicochemical proprieties such as total soluble solids (TSS), titratable acidity (TA), and pH; however, R + FR LEDs had more significant effects on all measured attributes than did R LEDs. Similarly, R LEDs increased potassium, magnesium, and calcium content in whole fruit by 30, 74, and 40% compared to HPS lamps, and the addition of FR to R LEDs further increased sodium (Na) content and concentration. Consumer sensory panelists rated higher for sensory attributes (aroma, sweetness, acidity, and texture) of R + FR LED-supplemented tomatoes on a hedonic scale compared to R LED-supplemented ones. Importantly, HPS lamp-supplemented tomatoes had the least desirable quality attributes even when compared at the same ripe stage as LED-supplemented ones. Energy use efficiency (EUE) was not different between R + FR LEDs and R LEDs, which was 5 times higher than that of HPS lamps. Our results demonstrate for the first time that fruit quality attributes of greenhouse tomatoes can be improved by supplemental intracanopy lighting with R + FR LEDs to a degree that consumer panelists could perceive the differences. Therefore, we conclude that supplemental R + FR LEDs is indispensable for improving fruit quality of greenhouse tomatoes during off-season production.
关键词： Sensory evaluation,Electricity consumption,Hydroponics,Mineral nutrients,Solanum lycopersicum,Chromaticity,Intracanopy lighting
更新于2025-09-16 10:30:52
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UV?C irradiation as an alternative treatment technique: Study of its effect on microbial inactivation, cytotoxicity, and sensory properties in cranberry-flavored water
摘要： The impact of UV-C irradiation at 254 nm on microbial inactivation, cytotoxicity, and sensory properties of cranberry-flavored water (CFW) was studied using a continuous flow-through system. Two different bacterial outbreak strains Escherichia coli ATCC 700728 and Salmonella enterica serovar Muenchen ATCC BAA 1764 were inactivated by more than 5 log10 at an UV-C fluence of 12 mJ?cm-2 and 16 mJ?cm-2 from an initial concentration of approximately 8 log CFU?mL-1 with D values of 2.11 and 3.14 mJ?cm-2, respectively. Cytotoxicity evaluation of CFW in human endothelial cells (EA.hy926) demonstrated no toxic effects up to a maximum delivered UV-C fluence of 120 mJ?cm-2. Quantitative Descriptive Analysis (QDA) was performed to evaluate the sensory attributes of UV-C irradiated CFW at two (30 and 120 mJ?cm-2) UV-C fluence levels. Our results suggested that UV-C irradiated CFW had no significant difference (p > 0.05) in sensory attributes up to a fluence of 30 mJ?cm-2 which is below the FDA-recommended UV-C fluence (40 mJ?cm-2) for the inactivation of E. coli and Salmonella. Overall, this research suggests that UV-C treatment of CFW can achieve effective microbial inactivation, without the generation of cytotoxic effects, and also can retain its sensory attributes. These results demonstrated that UV-C irradiation can be an alternative treatment technique in processing of beverages while maintaining food safety and quality.
关键词： Microbial inactivation,Cytotoxicity,UV-C irradiation,Cranberry-flavored water,Continuous flow-through system,Fluence,Sensory evaluation
更新于2025-09-09 09:28:46