Ina Alsina 1, Ieva Erdberga 1*, Mara Duma 2, Reinis Alksnis3 uye Laila Dubova 1
1 Faculty of Agriculture, Institute of Soil and Plant Sciences, Latvia University of Life Sciences uye Technologies, Jelgava, Latvia,
2 Dhipatimendi reChemistry, Faculty of Food Technology, Latvia University of Life Sciences uye Technologies, Jelgava, Latvia,
3 Dhipatimendi reMasvomhu, Faculty of Information Technologies, Latvia University of Life Sciences uye Technologies, Jelgava, Latvia
NHANGANYAYA
Sezvo kunzwisiswa kwekukosha kwechikafu mukuona kunaka uye kuenderera kwehupenyu hwevanhu kuchikura, kudzvanyirirwa kuri kuita chikamu chezvekurima sechinhu chakakosha mukuchengetedza hutano hwekudya kuri kuwedzera. Madomasi, semuriwo wechipiri unorimwa zvakanyanya [maererano neFood and Agriculture Organization (FAO) manhamba e2019], chikamu chakakosha chekudya kunenge nyika dzese.
Macalorie mashoma, ane faibha yakawanda, uye kuvapo kwezvicherwa, mavhitamini, uye phenols, zvakaita se flavonoids, zvinoita kuti muchero wedomasi uve “chikafu chinoshanda” chakanakisa chinopa zvinhu zvakawanda zvinobatsira mumuviri uye zvinovaka muviri. (1). Zvinhu zvine biochemically active zvinowanikwa mumadomasi, zvakanyanya nekuda kwekuwanda kwe antioxidant, zvinoonekwa kwete chete nekuvandudza hutano, asi senzira yekurapa zvirwere zvakasiyana-siyana, seshuga, hosha dzemoyo, uye huturu. (2-4). Tomatisi muchero une avhareji ye3.0-8.88% yakaoma matter, ine 25% fructose, 22% glucose, 1% sucrose, 9% citric acid, 4% malic acid, 8% mineral elements, 8% protein, 7% pectin. , 6% cellulose, 4% hemicellulose, 2% lipids, uye 4% yasara amino acids, mavhitaminzi, phenolic compounds, uye pigments (5, 6). Kuumbwa kwemakomponi aya kunosiyana zvichienderana ne genotype, mamiriro ekukura, uye danho rekukura kwemichero. Madomasi anotarisisa zvakanyanya kumamiriro ezvakatipoteredza, akadai sechiedza, tembiricha, uye huwandu hwemvura iri muchikamu chepasi, izvo zvinotungamira mukushanduka kwemetabolism yezvirimwa, izvo zvinozokanganisa kunaka uye chimiro chemuchero. (7). Mamiriro ezvakatipoteredza anokanganisa muviri wemadomasi uye kuumbwa kwemametabolites echipiri. Zvirimwa zvinokura pasi pekunetseka zvinoita nekuwedzera antioxidants (8).
Kwakabva madomasi semhando yakabatana nedunhu reCentral America (9) uye hunyanzvi, hwakadai sekugadzira dzimba dzegreenhouse kuti dzipe tembiricha inodiwa uye chiedza yematomatisi, dzinowanzodiwa kuti dzipe mamiriro emamiriro ekunze anodiwa, kunyanya munzvimbo dzine mamiriro ekunze anodziya uye munguva yechando. Mumamiriro ezvinhu akadaro, chiedza kazhinji ndicho chinotadzisa kukura kwemadomasi. Kuwedzera mwenje munguva yechando uye mukutanga kwechirimo kunobvumira kugadzira matomatisi emhando yepamusoro munguva yekushomeka kwezuva.
(10) . Kushandiswa kwemarambi ane hurefu hwakasiyana hakugone chete kuvimbisa goho rematomatisi rakakwana, asiwo kushandura biochemical composition yemuchero wedomasi. Kwemakore makumi matanhatu apfuura, high-pressure sodium lamps (HPSLs) ave achishandiswa muindasitiri yegreenhouse nekuda kwehupenyu hwawo hurefu hwekushanda uye mitengo yakaderera yekutenga.
(11) . Zvakadaro, mumakore apfuura, malight-emitting diodes (LEDs) ave kuwedzera mukurumbira seimwe nzira inochengetedza simba. (12). Supplemental LED yakashandiswa sechiedza chakanaka kuti chizadzise kudiwa kwekugadzirwa kwematomatisi. Zvirimo zveLycopene nelutein mumadomasi zvaive 18 uye 142% pamusoro pazvakaratidzwa kune kuwedzera kwemwenje ye LED. Zvisinei, в-carotene yemukati haina kusiyana pakati pemishonga yakapfava (12). LED yebhuruu uye tsvuku mwenje yakawedzera lycopene uye в- carotene content (13), zvichiita kuti muchero wematomato utange kuibva (14). Shuga inonyunguduka yemuchero wematomatisi yakaderedzwa nekureba-tsvuku (FR) chiedza (15). Mhedziso dzakafanana dzakatorwa muchidzidzo na Xie: mwenje dzvuku unokonzera kuwanda kwe lycopene, asi chiedza cheFR chinodzosera kumashure izvi. (13). Pane ruzivo rushoma pamusoro pezvinoita chiedza cheblue pakukura kwematomato fruit, asi zvidzidzo zvinoratidza kuti chiedza cheblue chine mhedzisiro shoma pahuwandu hwemakomponi ebiochemical ari mutomato fruit, asi zvakanyanya pakusimba. Semuenzaniso, Kong nevamwe vakaona kuti mwenje weblue unoshandiswa zviri nani kurebesa sherufu yemadomasi, sezvo mwenje weblue unowedzera kusimba kwemuchero. (16), zvinoreva kuti chiedza cheblue chinonotsa kuibva, izvo zvinoita kuti uwandu hweshuga nepigment huwedzere. Kushandiswa kwe greenhouse coverings senzira yekudzora kuumbwa kwechiedza kunoratidza maitiro akafanana. Kushandiswa kwejasi rine mwenje wepamusoro dzvuku uye wezasi weblue kunowedzera lycopene zvirimo nechikamu che25%. Mukubatana nephotoperiod yakawedzera kubva pa11 kusvika pa12 h, huwandu hwelycopene hunowedzera ne70% (17). Hazvigoneke muzvidzidzo kusiyanisa nemazvo maitiro ezvinhu pakuchinja kwekemikari yemuchero wematomatisi. Kunyanya, mumamiriro egreenhouse, kuumbwa kwemuchero kunogona kuwedzerwa netembiricha yakakwira kana kudzikiswa kwemvura. Mukuwedzera, izvi zvinhu zvinogona kuenderana neiyo genotypespecific kune akasiyana uye nhanho yekusimudzira (1, 18). Kushaikwa kwemvura kungabatsira kunaka kwematomatofruit nekuda kwekuwedzera kwehuwandu hwezvakaoma zvinonyunguduka (shuga, maamino acids, uye maasidhi ega ega), ari makomboni makuru akaunganidzwa mumichero. Kukwira kwezvakaoma zvinonyunguduka kunovandudza kunaka kwemichero nekuti zvinokanganisa kunaka uye kunaka (8).
Zvisinei nezvinoshumwa zvinokonzerwa nelight spectrum pakuunganidzwa kwechirimwa metabolites, ruzivo rwakafara rwe zvakasiyana-siyana mhedzisiro yekuvandudza kunaka kwemadomasi inodiwa. Saizvozvo, chinangwa cheongororo iyi ndechekuongorora mashandiro ekuwedzera mwenje kunoshandiswa mugreenhouse pakuunganidzwa kwemametabolites epuraimari nesekondari mumhando dzakasiyana dzematomatisi. Shanduko muchimiro chechimiro chemagetsi emagetsi anogona kuchinja maumbirwo ekutanga uye secondary metabolites mumuchero wematomatisi. Ruzivo rwawakawana ruchavandudza kunzwisiswa kwekushanda kwechiedza pahukama pakati pegoho nemhando yacho.
ZVINHU NEMITARIDZO
Zvirimwa Zvinhu uye Kukura Mamiriro Kuedza kwakaitwa mugreenhouse (4 mm cell polycarbonate) yeInstitute of Soil and Plant Sciences, Latvia University of Life Sciences and Technologies 56.°39'N 23°43’E munguva ya2018/2019, 2019/2020, uye 2020/2021 mumwaka wekupedzisira-matsutso-mukutanga chirimo.
Madomasi akaiswa mukutengeserana (Solanum lycopersicum L.) cultivars “Bolzano F1” (ruvara rwemuchero—orenji), “Chocomate F1” (ruvara rwemichero—ruvara rutsvuku), nemichero mitsvuku “Diamont F1,” “Encore F1,” uye “ Strabena F1” yakashandiswa. Chirimwa chega chega chaive nemisoro miviri inotungamira uye panguva yekukura, chaiiswa trellis pawaya huru. Zvirimwa zvakawanikwa, kutanga, zvakasimwa mumidziyo yepurasitiki nhema 5 L ine "Laflora" peat substrate KKS-2, pH.KCl 5.2-6.0, uye chidimbu saizi 0-20 mm, PG musanganiswa (NPK 15-1020) 1.2 kg m-3, Ca 1.78%, uye Mg 0.21%. Miti payakasvika anthesis, yaiiswa mumidziyo yepurasitiki nhema ye15 L ine “Laflora” peat substrate yakafanana KKS-2. Zvirimwa zvakaiswa fetireza kamwe pasvondo ne1% solution yeKristalon Green (NPK 18-18-18) ine Mg, S, uye microelements munguva yezvinomera pakukura kwechirimwa uye neKristalon Red (NPK 12-12-36) ine microelements kana 1. % Ca(NO3)2 panguva yekubereka, muchikamu 300 ml paL ye substratum.
Mvura yemvura mumidziyo yezvinomera yakachengetedzwa pa50-80% yemvura yakazara inobata simba. Avhareji yetembiricha yemasikati / husiku yaive 20-22°C/17-18°C.
Maximum tembiricha mukati mezuva (Kurume) haina kupfuura 32°C uye tembiricha shoma (Mbudzi) panguva yehusiku yaisavapo <12°C. Kupisa kwakayerwawo pasi pemarambi ari chinhambwe 50, 100, uye 150 cm kubva pachiedza. Zvakaonekwa kuti pasi peHPSL masendimita makumi mashanu kubva pa ruminaire, tembiricha yaive 50.°C yakakwirira kupfuura pasi pevamwe. Kusiyana kwekushisa pamuchero wemichero hakuna kuonekwa.
Lighting Conditions
Madomasi airimwa mumwaka wetsumo-chirimo nekushandisa kumwe kuvheneka ne 16 h photoperiod. Pakashandiswa magetsi matatu akasiyana: Led cob Helle top LED 280 (LED), induction (IND) rambi, uye HPSL Helle Magna (HPSL). Pakureba kwepamusoro, zvidyarwa zvakagamuchira 200 ± 30 ^mol m-2 s-1 pasi pe LED neHPSL uye 170 ± 30 ^mol m-2 s-1 pasi pemarambi eIND. Kugoverwa kwekupenya kwechiedza kunoratidzwa mukatiMifananidzo 1,2. Kusimba kwechiedza uye kupararira kwemavara kwakaonekwa neruvoko spectral light meter MSC15 (Gigahertz Optik GmbH, Turkenfeld, Germany, UK).
Marambi akashandiswa akasiyana mukugovera kwavo kwechiedza che spectral. Chakanyanya kufanana nechiedza chezuva muchikamu dzvuku (625-700 nm) che spectrum yaiva HPSL. Rambi reIND muchikamu chino che spectrum rakapa chiedza chakaderera ne23.5%, asi LED yaive pedyo neka2 kupfuura. Chiedza cheOrange (590-625 nm) chainyanya kubudiswa neHPSL, green light (500-565 nm) yainyanya kubudiswa neIND, blue light (450-485 nm) yainyanya kubudiswa neLED, asi yepepuru (380450 nm) inobudiswa zvakanyanya ne IND rambi. Kana tichienzanisa chiyero chese chechiedza chinooneka, sosi yemwenje ye LED inofanira kuonekwa seiri pedyo nechiedza chezuva uye IND inofanira kutorwa seisina kufanira zvikuru maererano nemamiriro ezvinhu.
Kubvisa uye Kutsunga kwePhytochemicals
Tomato michero yakakohwewa padanho rekuibva. Michero yaikohwewa kamwe chete pamwedzi kutanga pakati paMbudzi kuchizopera munaKurume. Michero yose yakaverengwa uye yakayerwa. Zvirinani, michero mishanu kubva kune imwe neimwe yakasiyana (ye cv "Strabena" -5-8 fruits) yakatorwa kuti iongororwe. Madomasi aikuyiwa kuita mupuree nekushandisa blender yemaoko. Kune yega yega yakaongororwa parameter, matatu ekudzokorora akaongororwa.
Kutsunga kweLycopene uye в-Carotene
Kuti uone kuwanda kwe lycopene uye в-carotene, sampuli ye0.5 ± 0.001 g kubva kumatomatisi puree yakabva yayerwa kuita chubhu uye 10 mL yetetrahydrofuran (THF) yakawedzerwa. (19). Machubhu akavharwa uye aichengetwa pakamuri tembiricha kwe 15 min, achizununguka apo neapo, uye pakupedzisira akaiswa centrifuged kwemaminetsi gumi pa10 rpm. Kunyura kwemashura akawanikwa kwakagadziriswa spectrophotometrically nekuyera kunyura pa5,000, 663, 645, uye 505 nm uyezve lycopene uye в-carotene zviri mukati (mg 100 mL-1) akaverengerwa maererano neanotevera equation.
Clyc = -0.0458 x Абб + 0.204 x Аб45 + 0.372 x A505– 0.0806 x A453 (1)
Cmotokari = 0.216 x A663 – 1.22 x A645 – 0.304 x A505+ 0.452 x A453 (2)
uko A663, A645, A505, uye A453—kupfenyura pa urefu hunoenderana (20).
Iyo lycopene uye в-carotene concentrations inoratidzwa se mg gF-M1 .
Kutsunga kwe Total Phenols
Muenzaniso we1 ± 0.001 g kubva kumatomatisi puree wakayerwa kuita chubhu yapedza kudzidza uye 10 ml yezvinonyungudutsa (methanol/distilled water/hydrochloric acid 79:20:1) yakawedzerwa. Machubhu apedza kudzidza akavharwa uye akazunguzwa kwemaminetsi makumi matanhatu pamakumi maviri°C murima uye zve centrifuged kwemaminetsi gumi pa10 rpm. Huwandu hwe phenol concentration hwakatemwa nekushandisa nzira yeFolin-Ciocalteu spectrophotometric (21) ine zvimwe zvakagadziridzwa: Folin-Ciocalteu reagent (yakanatswa kagumi mumvura yakanyungudutswa) yakawedzerwa ku 10 ml yezvakatorwa uye mushure memaminitsi matatu wowedzera 0.5 mL yesodium carbonate (Na.2CO3) (75 gL-1) Sample yakasanganiswa uye mushure me 2 h incubation mukamuri tembiricha murima, kunyura pa760 nm kwakayerwa. Huwandu hwezvese phenolic compounds hwakaverengerwa nekushandisa calibration curve uye kuwana equation 3, ndokuratidzwa segallic acid yakaenzana (GAE) pa100 g yefresh tomato mass.
0.556 x (A760 + 0.09) x 100
Phe = 0.556 × (A760 + 0.09) × 100/m (3)
uko A760-kunyura pawavelength inoenderana uye m— huwandu hwesample.
Kutsunga kweFlavonoids
Sample ye1 ± 0.001 g kubva kumatomatisi puree yakayerwa kuita chubhu yakapedza kudzidza uye gumi mL ethanol yakawedzerwa. Machubhu akapedza kudzidza akavharwa uye akazununguswa kwemaminetsi makumi matanhatu pamakumi mavirioC murima uyezve centrifuged kwemaminetsi gumi pa10 rpm. Iyo colorimetric method (22) yakashandiswa kuona maflavonoid ane shanduko diki: 2 mL yemvura yakasanganiswa uye 0.15 mL ye5% sodium nitrite (NaNO2) mhinduro yakawedzerwa kune 0.5 mL yezvinyorwa. Mushure me 5 min, 0.15-mL ye10% solution yealuminium chloride (AlCl3) yakawedzerwa. Musanganiswa wakabvumirwa kumira kwemamwe maminetsi mashanu uye 5mL 1 M sodium hydroxide (NaOH) mhinduro yakawedzerwa. Sampuli yakasanganiswa uye mushure memaminitsi gumi nemashanu patembiricha yekamuri, kunyura pa1 nm kwakayerwa. Yese flavonoid concentration yakaverengerwa necalibration curve ne Equation 15 ndokuratidzwa sehuwandu hwekatechin equivalents (CEs) pa415 g yefresh tomato huremu.
Fla = 0.444 × A415 × 100/m (4)
uko A415-kunyura pahurefu hunoenderana uye m - huwandu hwesample.
Kutsunga kweDry Matter uye Soluble Solids Dry matter yakagadziriswa nekuomesa sampuli mu thermostat pa60oC.
Iyo yakazara soluble solids yemukati (inoratidzwa se ◦Brix) yakayerwa nerefractometer (A.KRUSS Optronic Digital Handheld Refractometer Dr301-95) yakaenzaniswa pa20.oC nemvura yakadirwa.
Kutsunga kweTittable Acidity (TA)
Muenzaniso we 2 ± 0.01 g kubva kumatomatisi puree yakayerwa muchubhu yakapedza kudzidza uye mvura yakasvibiswa yakawedzerwa kusvika 20 mL. Machubhu akapedza kudzidza akavharwa uye akazununguswa kwemaminetsi makumi matanhatu patembiricha yekamuri ndokuzoiswa centrifuged kwemaminetsi gumi pa60 rpm. 10 mL maaliquots akaiswa 5,000 M NaOH pamberi pephenolphthalein.
TA = VNaOH × Vt/Vs × m (5)
uko VNaoH-vhoriyamu yakashandiswa 0.1 M NaOH, Vt-yakazara volume (20 mL), uye Vs-sampled volume (5 mL).
Mhedzisiro inoratidzwa semg ye citric acid pa 100 g yehuremu hwematomatisi. 1 mL 0.1 M NaOH inoenderana ne6.4 mg citric acid.
Kusarudza kweTaste Index (TI)
A TI yakaverengwa nekushandisa equation 6 (23).
TI = ◦Brix/(20 × TA)+ TA (6)
Statistical Analyzes
Kujairika uye homogeneity yezviverengero zvinotsanangura zvakaedzwa kune 354 zvakaonekwa. Muedzo weShapiro-Wilk wakashandiswa kuongorora hunhu mukati memusanganiswa wega wega wezvakasiyana uye marapirwo emwenje. Kuti tifungidzire homogeneity yezvakasiyana, bvunzo yaLevene yakaitwa. Muedzo weKruskal-Wallis wakashandiswa kuongorora misiyano yemamiriro emwenje. Pakaonekwa misiyano yakakura, bvunzo yeWilcoxon post-hoc ine Bonferroni yakagadziridzwa yakashandiswa pakuenzanisa paviri. Chiyero chekukosha chinoshandiswa muzvinyorwa, matafura uye girafu ndeche a = 5%, kunze kwekunge zvataurwa neimwe nzira.
RESULTS
Saizi yemuchero wematomatisi uye michero yebiochemical parameters inoenderana nemajini, asi mamiriro ekurima ane simba guru pazvinhu izvi. Michero mikuru inokohwewa kubva ku “Diamont” (88.3 ± 22.9 g) uye michero midiki inokohwewa kubva ku“Strabena” (13.0 ± 3.8g), ari akasiyana ematomatisi echerry. Saizi yemuchero mukati memhando dzakasiyana zvakare yakasiyana kubva panguva yekukohwa. Michero mikuru yakakohwewa pakutanga kwekugadzirwa uye kukura kwemadomasi kwakadzikira sezvo zvirimwa zvaikura. Zvakadaro, zvinofanirwa kucherechedzwa kuti nekuwedzera kwechikamu chechiedza chakasikwa pakupera kwaKurume, saizi yemadomasi yakawedzera zvishoma.
Mumakore matatu ese, goho rematomatisi repamusoro rakakohwewa pachishandiswa HPSL sekuwedzera mwenje. Kudzikira kwegoho pasi pemaLED kwaive 16.0%, uye pasi peIND - 17.7% zvichienzaniswa neHPSL. Madomasi akasiyana-siyana aiita zvakasiyana pakuwedzera mwenje. Kuwedzera kwegoho, kunyange hazvo kushoma, kwakacherechedzwa pa cv “Strabena”, “Chocomate” uye “Diamont” pasi pemaLED. Kune cv "Bolzano" hapana LED kana IND yekuwedzera mwenje yaive yakakodzera, kudzikiswa kwegoho rose ne25-31% kwakaonekwa.
Paavhareji, michero yematomatisi yakakura ine zvinhu zvishoma zvakaoma uye zvinonyungudika, haina kunaka zvakanyanya, uye ine carotenoid shoma ne phenols. Chinhu chisinganyanyi kukanganiswa nekukura kwemuchero i acid content. Hukama hwepamusoro hunoonekwa pakati pezvakaoma zvinhu uye zvinonyungudika zvirimo neTI (rn=195 > 0.9). Koreshi yekubatana pakati pezvakaoma kana kuti soluble solids content uye carotenoid (lycopene necarotene) uye phenol content inotangira 0.7 kusvika 0.8 (Mufananidzo 3).
Ongororo dzakaratidza kuti, kunyangwe misiyano yezviyero zvemwenje pakati pemwenje inoshandiswa dzimwe nguva yakakura, kune mashoma ma paramita angangochinja zvakanyanya pasi pesimba rechiedza chinoshandiswa mumwaka sese wekurima uye tichifunga zvakasiyana uye zvitatu. mwaka wekukura (Tafura 1). Zvinogona kutaurwa kuti madomasi emarudzi ese anorimwa pasi peHPSL ane zvinhu zvakaoma (Tafura 1uyeMufananidzo 5).
Huremu Hutsva, Dry Matter, uye Soluble Solids
Huremu uye saizi yemuchero zvinoenderana zvakanyanya nemamiriro ekukura kwechirimwa. Kunyangwe paive nemusiyano pakati pemhando, muchero weavhareji wematomatisi aikura pasi pemarambi ekupinza aive mudiki ne12% pane ari pasi peHPSL kana maLED. Mhando dzakasiyana siyana dzinoita sedzinoita zvakasiyana pachiedza cheLED chekuwedzera. Zvibereko zvihombe zvinogadzirwa pasi pemaLED ne“Chocomate” uye “Diamont,” asi huremu hutsva hwe“Bolzano” paavhareji chete 72% yehuremu hwematomatisi pasi peHPSL. Michero ye“Encore” ne“Strabena” inorimwa pasi pe LED ne IND supplementary lighting yakafanana nehuremu uye idiki 10 ne7% zvichitevedzana, pane madomasi anorimwa pasi peHPSL. (Mufananidzo 4).
Dry matter content ndeimwe yezviratidzo zvemhando yemuchero. Zvinoenderana nezvinonyunguduka zvakaonda uye zvinopesvedzera kuravira kwematomatisi. Mukuedza kwedu, kuoma kwezvinhu zvematomatisi kwakasiyana pakati pe46 ne113 mg g-1. Zvepamusoro zvakaoma zvinhu (paavhareji 95 mg g-1) yakawanikwa ye cherry yakasiyana-siyana "Strabena." Pakati pezvimwe zvirimwa zvematomatisi, yakanyanya kuoma zvinhu (paavhareji 66 mg g-1) yakawanikwa mu “Chocomate” (Mufananidzo 5).
Panguva yekuedza, organic acid content, inoratidzwa secitric acid (CA) yakaenzana mumadomasi, kubva pa365 kusvika 640 mg 100 g.-1 . Yepamusoro organic acid inowanikwa mucherry tomato cv “Strabena,” avhareji ye596 ± 201 mg CA 100 g.-1, asi iyo yakaderera organic acid inowanikwa muyero muchero cv "Bolzano," avhareji ye545 ± 145 mg CA 100 g-1. Organic acid content yaisiyana zvikuru kwete chete pakati pemhando, asiwo pakati penguva dzesampling; zvisinei, paavhareji, yakakwirira organic acid content yakawanikwa mumadomasi akarimwa ne IND rambi (inodarika HPSL neLED ne10.2%).
Paavhareji, iyo yakanyanya kuoma nyaya yemukati yakawanikwa mumichero yakakura pasi peHPSL. Pasi pemwenje weIND, zvinhu zvakaoma muchero wematomatisi zvinodzikira ne4.7-16.1%, pasi pe LED ye9.9-18.2%. Mhando dzakashandiswa mukuyedza dzakasiyana dzinonzwisisa kuchiedza. Kudzikira kudiki kwechinhu chakaoma pasi pechiedza chakasiyana chakaonekwa pacv “Strabena” (5.8% yeIND uye 11.1% yeLED, zvichiteerana) uye kudzikira kwakanyanya pachinhu chakaoma pasi pechiedza chakasiyana chakaonekwa pa cv“Diamont”(16.1% ne18.2) .XNUMX% zvichiteerana).
Paavhareji, soluble solids zvirimo zvakasiyana pakati pe3.8 ne10.2 ◦Brix. Saizvozvo, kune drymatter, iyo yakanyanya soluble solids content yakaonekwa mucherry tomato cultivar "Strabena" (paavhareji 8.1 ± 1.0 ◦Brix). Iyo tomato cv "Diamont" yaive isingaite kutapira (paavhareji 4.9 ± 0.4 ◦Brix).
Mwenje wekuwedzera wakanganisa zvakanyanya soluble solids zviri mumadomasi cultivars "Bolzano," "Diamont," uye "Encore." Pasi pechiedza cheLED, zvinonyungudika zviri mumhando idzi zvakaderera zvikuru kana zvichienzaniswa neHPSL. Mhedzisiro yemwenje yeIND yaive shoma. Mumamiriro ezvinhu emwenje aya, kurima matomatisi ecv “Bolzano” ne“Strabena” aive neavhareji ye4.7 ne 4.3% yeshuga kupfuura yakarimwa neHPSL. Zvinosuruvarisa, kuwedzera uku hakuna kukosha (Mufananidzo 6).
Tomato TI inosiyana kubva 0.97 kusvika 1.38. Yakanyanya kunakira madomasi e cv “Strabena,” paavhareji TI yaive 1.32 ± 0.1 uye inonyanyonaka yaive madomasi ecv “Diamont,” paavhareji TI yaingova 1.01 ± 0.06. High TI ine murimi wemadomasi "Bolzano," paavhareji TI (1.12 ± 0.06), ichiteverwa ne "Chocomate," paavhareji TI(1.08 ± 0.06).
Paavhareji, iyo TI haina kukanganiswa zvakanyanya nemwenje sosi, kunze kwe cv "Strabena," uko michero iri pasi pe IND rambi.
TAFURA 1 | P-values (Kruskal-Wallis bvunzo) yemhedzisiro yeakasiyana ekuwedzera mwenje pamhando yemuchero wematomatisi (n = 118).
Parameter |
"Bolzano" |
"Chokometi" |
"Encore" |
"Diamont" |
"Strabena |
Muchero uremu |
0.013 * |
0.008 ** |
0.110 |
0.400 |
0.560 |
Dry nyaya |
0.022 * |
0.013 * |
0.011 * |
0.001 ** |
0.015 * |
Soluble solids |
0.027 * |
0.030 |
0.030 * |
0.001 ** |
0.270 |
Acidity |
0.078 |
0.022 |
0.160 |
0.001 ** |
0.230 |
Indekisi yekuravira |
0.370 |
0.140 |
0.600 |
0.001 ** |
0.023 * |
Lycopene |
0.052 |
0.290 |
0.860 |
0.160 |
0.920 |
в-carotene |
<0.001 *** |
0.007 ** |
0.940 |
0.110 |
0.700 |
Phenols |
0.097 |
0.750 |
0.450 |
0.800 |
0.420 |
Flavonoids |
0.430 |
0.035 * |
0.720 |
0.440 |
0.170 |
Kukosha kwemazinga "******0.001, "**0.01 uye"*”0.05. |
|
ita kuti TI iwedzere kana tichienzanisa neHPSL ne7.4% (LED ne4.2%) tichienzanisa neHPSL uye cv “Diamont” pasi pezvose zvakambotaurwa mamiriro emwenje anodzikira ne5.3 uye 8.4%, zvichiteerana, zvakaonekwa.
Carotenoids Content
Kuiswa kweLycopene mumadomasi kwakasiyana kubva pa0.07 (cv “Bolzano”) kusvika pa7 mg 100 g-1 FM ("Strabena"). Zviri pamusoro zvishoma lycopene zvichienzaniswa ne“Diamont” (4.40 ± 1.35 mg 100 g-1 FM) uye "Encore" (4.23 ± 1.33 mg 100 g-1 FM) yakawanikwa mumichero yakatsvuka ye "Chocomate" (4.74 ± 1.48 mg 100 g-1 FM).
Paavhareji, michero kubva muzvirimwa zvakarimwa pasi pemarambi eIND ine 17.9% yakawanda lycopene mukuenzanisa neHPSL. Mwenje we LED wakasimudzirawo lycopene synthesis, asi kusvika padiki, neavhareji ye6.5%. Mhedzisiro yenzvimbo dzemwenje yakasiyana zvichienderana nemhando yemhando yacho. Misiyano mikuru mu lycopene biosynthesis yakacherechedzwa ye "Chocomate." Kuwedzera kwezvinyorwa zve lycopene pasi pe IND zvichienzaniswa neHPSL kwaiva 27.2% uye pasi peLED ne13.5%. “Strabena” yakanga isinganyanyike, ine shanduko ye3.2 uye -1.6%, zvichitevedzana, zvichienzaniswa neHPSL. (Mufananidzo 7). Zvisinei nezvinobuda zvinogutsa, kugadziriswa kwemasvomhu kwedata hakuratidzi kuvimbika kwayo (Tafura 1).
Panguva yekuedza, в-carotene zvirimo mumadomasi avhareji kubva 4.69 kusvika 9.0 mg 100 g-1 FM. Wepamusoro-soro в-carotene zvirimo zvakawanikwa mucherry tomato cv “Strabena,” avhareji ye8.88 ± 1.58 mg 100 g-1 FM, asi yakaderera в-carotene content yakawanikwa muyero muchero cv “Bolzano,” avhareji ye5.45 ± 1.45 mg 100 g-1 FM.
Misiyano yakakosha mune yecarotene yemukati yakawanikwa pakati pemhando dzakakura pasi peakasiyana ekuwedzera mwenje. Cv “Bolzano” inokura pasi pe LED inoratidza kudzikira kukuru mune carotene (ne18.5% zvichienzaniswa neHPSL), nepo “Chocomate” ine carotene yakaderera iri pasi peHPSL mumuchero wematomatisi (5.32 ± 1.08 mg 100 g FM-1) uye yakawedzera ne34.3% pasi peLED uye 46.4 % pasi pemarambi eIND (Mufananidzo 8).
Yese Phenolics uye Flavonoids Zvemukati
Iyo phenol yemuchero wematomatisi inosiyana paavhareji kubva 27.64 kusvika 56.26 mg GAE 100 g-1 FM (Tafura 2). Yepamusoro phenol yemukati inocherechedzwa kune akasiyana "Strabena" uye yakaderera phenol yemukati inocherechedzwa yemhando "Diamont." The phenol content yematomatisi inosiyana zvichienderana nemwaka wekuibva wemuchero, saka pane kuchinja kukuru pakati penguva dzakasiyana dzesampling. Izvi zvinotungamira kunyaya yekuti misiyano yemadomasi anorimwa nemarambi akasiyana hauna kukosha.
Kunyange zvazvo misiyano yakakura pakati pemamwe malights ekuwedzera ichionekwa chete muchiitiko checv "Chocomate," avhareji yeflavonoid yemukati memichero inorimwa pasi pemwenje inosvika 33.3%, asi pasi peLED ne13.3%. Pasi pemarambi eIND, misiyano mikuru pakati pemhando dzinoonekwa, asi pasi peLED kusiyana kuri pakati pe10.3-15.6%.
Ongororo dzakaratidza kuti marudzi akasiyana ematomatisi anoita zvakasiyana kune mwenje wekuwedzera unoshandiswa.
Hazvikurudzirwe kurima cv "Bolzano" pasi pemwenje weLED kana weIND nekuti mukuvhenekesa uku, ma paramita akafanana neakawanikwa pasi peHPSL kana kuderera zvakanyanya. Pasi pemarambi eLED, huremu hwemuchero mumwe chete, yakaoma, soluble solids content, uye carotene zvinodzikiswa zvakanyanya. ( Mufananidzo 9 ).
TAFURA 2 | Zviri mukati mese phenolics [mg gallic acid yakaenzana (GAE) 100 g-1 FM] uye flavonoids [mg citric acid (CA) 100 g-1 FM] mumichero yemadomasi inorimwa pasi pemamwe mwenje wekuwedzera.
Parameter |
"Bolzano" |
"Chokometi" |
"Encore" |
"Diamont" |
"Strabena" |
Phenols |
|||||
HPSL |
36.33 ± 5.34 |
31.23 ± 5.67 |
27.64 ± 7.12 |
30.26 ± 5.71 |
48.70 ± 11.24 |
IND |
33.21 ± 4.05 |
34.77 ± 6.39 |
31.00 ± 6.02 |
30.63 ± 5.11 |
56.26 ± 13.59 |
akatungamirira |
36.16 ± 6.41 |
31.70 ± 6.80 |
30.44 ± 3.01 |
30.98 ± 6.52 |
52.57 ± 10.41 |
Flavonoids |
|||||
HPSL |
4.50 ± 1.32 |
3.78 ± 0.65a |
2.65 ± 1.04 |
2.57 ± 1.15 |
5.17 ± 2.33 |
IND |
4.57 ± 0.75 |
5.24 ± 0.79b |
4.96 ± 1.46 |
2.84 ± 0.67 |
6.65 ± 1.64 |
akatungamirira |
4.96 ± 1.08 |
4.37 ± 1.18ab |
3.02 ± 1.04 |
2.88 ± 1.08 |
5.91 ± 1.20 |
Nzira dzakasiyana-siyana dzinonyorwa nemavara akasiyana. |
Kusiyana ne "Bolzano," "Chocomate" pasi pemwenje we LED inowedzera huremu hwemuchero mumwe uye huwandu hwecarotene hunowedzera. Mamwe maparamendi asingasanganisirwe akaomarara uye soluble solids content akakwirawo pane muchero unowanikwa pasi peHPSL. Panyaya yemhando iyi, rambi remukati rinoratidzawo zvibereko zvakanaka (Mufananidzo 9).
Kune cv "Diamont," zviratidzo zvinotaridza kuravira zvakadzikiswa zvakanyanya pasi pemwenje weLED, asi zviri mukati me pigment neflavonoids zvinowedzerwa. (Mufananidzo 9).
Cultivars "Encore" uye "Strabena" ndiyo inonyanya kusateerera kune yekuwedzera mwenje kurapwa. Kune "Encore," iyo chete parameter inonyanya kukanganiswa ne LED light spectrum ndiyo inonyungudika solids content. "Strabena" zvakare inoshivirira pakuchinja kwechimiro chechiedza. Izvi zvinogona kunge zvakakonzerwa ne genetic maitiro emhando, sezvo iyi ndiyo yega cherry tomato yakasiyana-siyana yakabatanidzwa mukuedza. Yaionekwa nepamusoro-soro maparameter ese akadzidzwa. Naizvozvo, hazvina kukwanisa kuona shanduko mumaparamita akadzidzwa pasi pesimba rechiedza (Mufananidzo 9).
KUKURUKURA
Huremu hwehuremu hwemuchero wematomatisi hunoenderana nehuremu hunotarisirwa hwemhando dzakasiyana; zvisinei, hazviwanikwe. Izvi zvinogona kunge zvakakonzerwa nekurima kwete kunaka kwemwenje, sezvo mvura shoma inogona kushandiswa mupeat substrate, iyo inoderedza huremu hwemuchero, asi ichiwedzera kuwanda kwezvinhu zvinoshanda uye kunatsiridza kuzara kwezvinonaka. (24). Kuchinja kudiki kweavhareji uremu hwemichero ye“Encore F1” semugumisiro wemwenje wemwenje unogona kuratidza kushivirira kwemhando iyi kumhando yemwenje. Izvi zvinoenderana nekuongorora kwechinyorwa (25). Kukohwa nemhando yemadomasi hazvikanganiswe kwete chete nekusimba kwechiedza chekuwedzera chashandiswa, asiwo nekunaka kwaro. Mibairo inoratidza kuti goho diki rakagadzirwa pasi pemarambi eIND. Zvakadaro, zvinogoneka kuti mibairo midiki yataridzwa nekuda kwekusimba kudiki kwemarambi emukati zvisinei nekuti chikuru mwenje wemagetsi igreen waves band. Mashoko anoratidza kuti kuwanda kwerambi dzvuku kunobatsira pakuwedzera huremu hutsva hwematomatisi, asi hazvikanganisi kuwedzera kwezvinhu zvakaoma. Zvinoita kunge rabhoti dzvuku rakurudzira kuwedzera kwemvura mumadomasi. Kusiyana neizvi, kuwedzera kwechiedza cheblue kunoderedza dry matter content yemhando dzose dzematomatisi. Chisinganzwisisike i yellow tomato cultivar "Balzano". Tsvagurudzo dzakati wandei dzakaratidza kuti photosynthesis pasi pemusanganiswa wechiedza dzvuku nebhuruu inoda kukwirisa kudarika mwenje weHPS, asi goho remichero rakaenzana. (12). Olle naVirsile (26) takaona kuti maLED matsvuku anowedzera goho rematomatisi uye zvinosimbisa zvakawanikwa mutsvakurudzo yedu izvo zvinoti kazhinji nekuwedzera kwemafungu matsvuku zvinowedzera goho. Nemaonero akafanana, Zhang et al. (14) inotsanangura kuti kuwedzera FR chiedza pamwe chete nemaLED matsvuku uye HPSL inowedzera huwandu hwemichero. Chiedza chekuwedzera cheblue uye tsvuku cheLED chakonzera kuti muchero wematomatisi utange kuibva. Izvi zvinogona kuratidza kuti chikonzero chekuwanda kwemichero pasi pemaLED emhando dze“Chocomate F1” uye “Diamont F1”, sezvo kukurumidza kuibva kwaita kuti michero mitsva itange. Panyaya yegoho, ruzivo rwedu runoratidza kuti hakusi kuwedzera kwerambi dzvuku ndiko kunonyanya kukosha mukuwedzera goho, asi kuwedzera kwechiedza chitsvuku pane blue.
Sezvo imwe yemhando yematomatisi inodiwa mutengi iri kutapira, zvakakosha kuti unzwisise dzingangove nzira dzekusimudzira chimiro ichi. Zvakadaro, zvinowanzo chinjwa nezvakasiyana siyana zvezvakatipoteredza (27). Pane humbowo hwekuti kuumbwa kwechiedza kunokanganisa zvakare biochemical muchero wedomasi. Shuga inonyungudika yemuchero wematomatisi yakaibva yadzikiswa nekurebesa FR chiedza durations (15). Kong et al. (16) zvawanikwa zvakaratidza kuti mwenje weblue kurapwa zvakanyanya kutungamira kune mamwe akawanda anonyungudika akasimba. Shuga yemukati muzvirimwa inowedzerwa negirinhi, bhuruu uye tsvuku mwenje (28). Zviyedzo zvedu hazvitsigire izvozvo, nekuti kuwedzera kwerambi reblue nered light zvakaparadzana kwakaderedza zviri musoluble solids munguva zhinji. Zvatakawana zvakaratidza kuti chepamusoro yeshuga yakanyungudika yakawanikwa pasi peHPSL iyo inounza chikamu chikuru chemwenje dzvuku pane mamwe marambi uyewo inokwidza tembiricha pedyo nemarambi. Izvi zvinoenderana netsvakiridzo dzekare uko zvidzidzo zveErdberga et al. (29) yakaratidza kuti zviri mushuga inonyungudika, maasidhi eorganic anowedzera pamwe nekuwedzera kwemasaisai matsvuku. Zvakafanana zvakawanikwa mune zvimwe zvidzidzo. Huremu hwemuchero wematomatisi hwepamusoro hwakawanikwa muzvirimwa zvakavhenekerwa nemarambi eHPS sezvichienzaniswa nezvirimwa zvemarambi eLED (8.7-12.2% zvichienderana ne cultivar) (30).
Zvisinei, zvidzidzo zveDzakovich et al. (31) zvakaratidza kuti chiedza chekuwedzera (HPSL via LEDs) hachina kukanganisa zvakanyanya physicochemicals (total soluble solids, tittable acidity, ascorbic acid content, pH, total phenolics, uye flavonoids necarotenoids) kana kunzwa zvinhu zvematomatisi akakura. Izvi zvinoratidza kuti huwandu hweshuga inonyungudika iri mumichero haigone kukanganiswa kwete nechinhu chimwe chete, asiwo nekusanganiswa kwayo. Zvakare mukuedza kwedu hazvina kukwanisa kuwana nguva dzose pakati pesimba rechiedza pane zvirimo asidhi. Kunyanya, tsvakiridzo yeramangwana haifanire kungotarisa hukama huripo pakati pemhando nechiedza, asi hukama huripo pakati pecultivar nechiedza. Dry matter content yaive yakakwira mu“Chocomate F1” uye “Strabena F1.” Izvi zvinoenderana naKurina et al. (6), apo paavhareji, mavara matsvuku ebrown akaunganidza zvinhu zvakaoma (6.46%). Zvidzidzo zveDuma et al. (32) yakaratidza kuti kana tichienzanisa kukura kwemichero neTI, zvinoonekwa kuti yakakwirira TI ndeyematomatisi madiki kana makuru. Miedzo yeRodica et al. (23) zvakaratidza kuti madomasi ane ruvara rutsvuku ane cherry nebrown ane zvakawanda zvinonyungudika. Muchidzidzo ichi, zvinotsinhirwa kuti huwandu hwemusanganiswa wemuchero unoona kunaka kwemuchero unoenderana negoho remuchero.
Iko kuratidzwa kune yekuwedzera tsvuku uye yebhuruu LED mwenje inowedzera iyo lycopene uye в- carotene content (13, 29, 33, 34). Dannehl et al. (12) zvidzidzo zvakaratidza kuti lycopene ne lutein zviri mumadomasi zvanga zviri 18 uye 142% zvakakwirira pazvaiva pachena kumagetsi eLED. Zvisinei, в-carotene content yanga isina kusiyana pakati pemarapirwo akareruka. Ntagkas et al. (35) yakaratidza kuti zeaxanthin, chigadzirwa che в-carotene conversion, inowedzera mumichero yemadomasi pasi pechiedza chebhuruu nechena. Muchidzidzo ichi, zvirevo izvi zvimwe ndezvechokwadi chete kana paine “Bolzano F1” pakawanikwa huwandu hukuru hwelycopene pakurapa kweLED, asi. в-carotene haina kupindura zvakaipa kukurapa uku. Izvi zvinogona kunge zvakakonzerwa nemajini sezvo “Bolzano F1” ichingori rudzi rweorenji-muchero muchidzidzo chino. Mune zvimwe zvidzidzo, nered-fruited uye brown cultivars, yakanyanya lycopene uye в-carotene yakawanikwa pasi peMarambi eInduction ayo asingatsigiri mafambiro emakore apfuura (29). Zvidzidzo zvedu zvakaratidza kuti lycopene yemukati memhando dzose dzematomatisi emichero tsvuku yakawedzera nekuwedzera kwechiedza cheblue. Kusiyana neizvi, shanduko yecarotene muzvirimwa zvakasiyana inotadza kuunza zvinowanzoitika kune ese madomasi cultivars akashandiswa mukuyedza. Kusiyana uku kunoratidza kudikanwa kwekuwedzera kuongororwa kwechidzidzo mune ramangwana. Patani imwe chete yemhinduro kuchiedza nekuda kwezvimiro zvecultivar yakaonekwa neamountofphenolsandflavonoids. Mbeu dzose dzine michero mitsvuku nebrown-fruited dzakaratidza zvibereko zviri nani pasi pemarambi eIND, nepo “Bolzano F1” yakapindura nemigumisiro yepamusoro kuHPSL nemarambi eLED pasina musiyano wakakura. Tsvakurudzo iyi inofambirana nezvakawanikwa naKong: blue light treatment zvakanyanya zvakakonzera kuwanda kwemakomboni ephenolic (chlorogenic acid, caffeic acid, and rutin) (16). Chiedza chitsvuku chinoramba chichiwedzera zvakanyanya lycopene, в-carotene, total phenolic content, total flavonoid concentration, uye antioxidant activity mumatomatisi (36). Muzvidzidzo zvedu zvepakutanga, flavonoids yakachinja kuchinja-chinja; nokudaro, hapana mhedzisiro yechiedza chewavelength inofanirwa kuonekwa seyakakosha.
Theamountofphenol yakawedzera pamwe nekukura kwechikamu chechiedza chebhuruu chinopihwa nemarambi eLED (29), izvi zvinoenderanawo netsvakiridzo yedu. Zvinotaurwa mune mamwe mabhuku evatsvakurudzi kuti kuratidzwa kweUV kana LED chiedza hakuna kukanganisa zvachose phenolic compounds, zvisinei nekuti mishonga yemwenje yose inozivikanwa inogadzirisa kutaura kwemarudzi akawanda anobatanidzwa mu biosynthesis ofphenolic compounds and carotenoids. (36). Panofanira kutaurwa kuti zvakafanana nehuremu hwemuchero, hapana misiyano yakakosha mumakomboni emakemikari mu "Encore F1" nekuda kwekureruka kwekurapa. Izvi zvinobvumira kutaura kuti cultivar "Encore F1" inogona kushivirira kuumbwa kwechiedza. Zvidzidzo zvedu zvinotsigira ruzivo rwemabhuku rwekuti kuumbwa kwesecondary metabolites kunowedzerwa nehuwandu hwechiedza cheblue uye kuwedzera kwechikamu chechiedza cheblue mumagetsi ese.
Migumisiro yakawanikwa inoratidza kuti makemikari, kusanganisira shuga-inonyunguduka yeasidhi uye reshiyo yadzo, idzo dzinoenderana nekuravira kwemhando dzakasiyana-siyana, zvinoenderana zvikuru nemajini ezvakasiyana. Kunaka kwakanaka kwematomatisi kunoonekwa kwete nekusanganiswa kwemarudzi-chaicho pigment uye biologically active substances, asiwo nehuwandu hwawo. Kunyanya, reshiyo uye huwandu hweasidhi neshuga zvinoratidzira kuguta uye kuravira kwemhando yepamusoro. Muchidzidzo ichi, kudyidzana kwakanaka pakati peshuga yakanyungudika ne titratable acids i~0.4, inofambirana netsvakiridzo ya Hernandez Suarez, uko kuwirirana kwakanaka pakati pezviratidzo zviviri kwakawanikwa kuri 0.39 (37). Muzvidzidzo zveDzakovich et al. (31), madomasi akaiswa muprofile kuti aone zvinhu zvakaonda, titratable acidity, ascorbic acid content, pH, total phenolics, uye flavonoids necarotenoids zvinozivikanwa. Ongororo yavo yakaratidza kuti greenhouse tomato fruit quality yakakanganiswa zvishoma nekuwedzera marapirwo. Zvakare, ruzivo rwevatengi rwakaratidza kuti madomasi anorimwa nemwenje wakasiyana siyana aifananidzwa pamishonga yemwenje yakaedzwa. Ongororo yakaratidza kuti chiedza chine simba chinoenderana nemasisitimu ekugadzirwa kwegreenhouse chinogona kuita kuti chiedza che wavelengths chishandiswe muzvidzidzo zvavo pane zvimwe zvinhu zvemuchero wechipiri metabolism. (31). Izvi zvinofambirana nechidzidzo ichi, sezvo nhamba dzakawanikwa dzisingaratidzi maitiro akajeka uye asina kujeka, izvo zvinotibvumira kutaura kuti chimwe chemwenje chinonyanya kubatsira pamadomasi pane mamwe. Zvakadaro, mamwe marambi anogona kushandiswa kune mamwe marudzi, semuenzaniso, marambi eHPSL angave akanyatsokodzera “Bolzano F1” uye mwenje weLED unokurudzirwa ku“Chocomate F1.” Izvi zvinoenderana neongororo yakaitwa yenzvimbo dzakasiyana-siyana pamakemikari ematomatisi akaongororwa. Bhandari etal. (38) yakajekesa kuti kunyange zvazvo kusanganiswa kwepakamira zuva mudenga uye, nokudaro, kusanganiswa kwemasaisai echiedza anooneka, kunoita basa rinokosha pakuchinja makemikari madomasi; kune mhando dzisiri dzemaitirwo aya. Mhedziso yese iyi inobvumira kujekesa kuti kemikari yematomatisi inonyanya kutsamira pane genotype, sezvo hukama hwemacultivar nezvinhu zvinokura, kunyanya nemwenje, zvine genetically predisposed.
Chiverengwa
Mhando dzakasiyana dzematomatisi dzinoita zvakasiyana kune mwenje wekuwedzera unoshandiswa. Macultivars "Encore" ne "Strabena" ndiwo akanyanya kusadavirwa kuchiedza chekuwedzera. Kune “Encore,” iyo chete parameta inonyanya kukanganiswa ne LED light spectrum ndeye soluble solids content. "Strabena" zvakare inoshivirira pakuchinja kwechimiro chechiedza. Izvi zvinogona kunge zvakakonzerwa nemajini emhando yemhando, sezvo iyi yaive mhando yematomatisi yecherry chete yaisanganisirwa mukuyedza. Hazvikurudzirwi kurima muchero weorenji cv "Bolzano" pasi pemwenje weLED kana weIND nekuti mukuvhenekesa uku, maparamita ari padanho reHPSL kana kuti zvakanyanya kuipa. Pasi pemarambi eLED, huremu hwemuchero mumwe chete, dry matter, soluble solids content, uye в-carotene yakanyanya kuderedzwa. Huremu hwemuchero mumwe chete nehuwandu hwe в-carotene yered-brown color fruit cv “Chocomate” pasi pemwenje we LED inowedzera zvakanyanya. Mamwe maparamita asingasanganisirwe akaomarara uye soluble solids content zvakare akakwira kupfuura mumichero inowanikwa pasi peHPSL.
Ongororo dzakaratidza kuti HPSL inokurudzira kuunganidzwa kwematabolites ekutanga mumuchero wemadomasi. Muzviitiko zvese, zvinhu zvinonyunguduka zvine 4.7-18.2% yakakwirira kana zvichienzaniswa nemamwe magetsi.
Sezvo marambi eLED neIND achibudisa chiedza che 20% yeblue-violet, zvinobuda zvinoratidza kuti chikamu ichi che spectrum chinomutsa kuunganidzwa kwe phenolic compounds mumuchero ne 1.6-47.4% zvichienzaniswa neHPSL. Zvemukati zvecarotenoids sesecond metabolites zvinoenderana nemhando uye nemwenje sosi. Mhando dzakatsvuka dzemichero dzinowanzo kusanganisa zvakanyanya в-carotene pasi pekuwedzera kweLED uye IND chiedza.
Iyo yebhuruu chikamu cheiyo spectrum inoita basa rakakura mukuona kunaka kwechirimwa. Kuwedzera kana kuwanda kwechikamu chayo mu total spectrum inosimudzira kugadzirwa kwemasecondary metabolites (lycopene, phenols uye flavonoids), zvichiita kuti kuderera kwezvinhu zvakaoma uye zviome zvinonyungudika.
Tichifunga nezvakakura zvekuchinja kwe genotypic mumadomasi uye kugarisana kwechiedza, kumwe kuongorora kunofanirwa kuenderera mberi kuchitarisa misanganiswa yemacultivars uye mamwe malight spectra akasiyana-siyana kuwedzera zviri mubiologically active compounds.
DATA AVAILABILITY STATEMENT
Iyo mbishi data inotsigira mhedziso dzechinyorwa ichi ichaitwa kuti iwanikwe nevanyori, pasina kuchengetedzwa zvisina kufanira.
VANHU VEMAGWARO
IE yaitungamira kurima madomasi uye sampling, basa remurabhoritari, uwandu hwemacompounds, uye yakabatsirawo pakunyorwa kwezvinyorwa. IA yakaunza pfungwa, yakabatsira pakuumbwa kwechidzidzo uye magadzirirwo, yaitungamirira matomatoes sampling, laboratory work, compounds quantification, uye yakabatsirawo pakunyorwa kwezvinyorwa. MD yakabatsira mukuumbwa kwechidzidzo uye magadzirirwo, kunatsiridza nzira dzekuongorora, akaongorora sampuli murabhoritari, uye akapa mazano nemazano. RA yakabatsira muongororo yenhamba, kududzira data, uye kuita kurudziro nemazano maererano nezvinyorwa. LD yakabatsira pakuumbwa kwechidzidzo uye magadzirirwo, yaifambisa sampling yemadomasi, basa remurabhoritari, macompounds quantification, uye yakapa mazano nemazano maererano negwaro racho. Vese vanyori vakabatsira kuchinyorwa uye vakatendera shanduro yatumirwa yezvinyorwa.
FUNDING
Ichi chidzidzo chakatsigirwa neLatvian Rural Development Program 2014-2020 Cooperation, call 16.1 project Nr. 19-00-A01612-000010 Ongororo yezvigadziriso zvinogadzirika uye nzira itsva yekuvandudza nekugona uye kuwedzera kunaka mu Latvian greenhouse sector (IRIS).
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