Ina Alsina 1, Ieva Erdberga 1* Mara Duma 2, Reinis Alksnis3 na Laila Dubova 1
1 Ngalaba nke Agriculture, Institute of Soil and Plant Sciences, Latvia University of Life Sciences and Technologies, Jelgava, Latvia,
2 Ngalaba Chemistry, Ngalaba Nkà na Ụzụ Nri, Mahadum Latvia nke Ndụ Sayensị na Teknụzụ, Jelgava, Latvia,
3 Ngalaba mgbakọ na mwepụ, ngalaba nke Teknụzụ Ozi, Mahadum Ndụ Sayensị na Teknụzụ Latvia, Jelgava, Latvia
OKWU
Ka nghota nke mkpa nri dị n'ịhụ na ịdị mma na nkwado nke ndụ mmadụ na-abawanye, nrụgide na mpaghara ọrụ ugbo dịka ihe bụ isi n'ichekwa ogo nri na-abawanye. Tomato, dị ka akwụkwọ nri nke abụọ kacha eto [dị ka ọnụ ọgụgụ nri na ọrụ ugbo (FAO) si kwuo maka 2019], bụ akụkụ dị mkpa nke nri ihe fọrọ nke nta ka ọ bụrụ mba ọ bụla.
Nri caloric nwere oke, ọdịnaya fiber dị oke elu, yana ọnụnọ nke mineral, vitamin na phenols, dị ka flavonoids, na-eme ka mkpụrụ tomato bụrụ “nri na-arụ ọrụ nke ọma” na-enye ọtụtụ uru physiological na ihe oriri na-edozi ahụ. (1). A na-amata ihe ndị na-arụ ọrụ biochemically dị na tomato, ọkachasị n'ihi ikike antioxidant ha dị elu, ọ bụghị naanị maka nkwalite ahụike zuru oke, kamakwa dị ka nhọrọ ọgwụgwọ megide ọrịa dị iche iche, dị ka ọrịa shuga, ọrịa obi, na toxicities. (2-4). Mkpụrụ tomato chara acha nwere nkezi 3.0-8.88% ihe akọrọ, nke mejupụtara 25% fructose, 22% glucose, 1% sucrose, 9% citric acid, 4% malic acid, 8% mineral, protein 8%, 7% pectin. , 6% cellulose, 4% hemicellulose, 2% lipids, na nke fọdụrụ 4% bụ amino acid, vitamin, phenolic ogige, na pigments. (5, 6). Ngwakọta nke ogige ndị a dịgasị iche dabere na genotype, ọnọdụ na-eto eto, na ọkwa mmepe mkpụrụ. Osisi Tomato na-enwe mmetụta nke ukwuu maka ihe ndị metụtara gburugburu ebe obibi, dị ka ọnọdụ ọkụ, okpomọkụ, na oke mmiri dị na mkpụrụ, nke na-eduga ná mgbanwe na metabolism nke osisi, nke, n'aka nke ya, na-emetụta àgwà na chemical mejupụtara nke mkpụrụ osisi. (7). Ọnọdụ gburugburu ebe obibi na-emetụta ma physiology tomato yana njikọ metabolites nke abụọ. Osisi ndị toro n'okpuru ọnọdụ nrụgide na-emeghachi omume site n'ịbawanye Njirimara antioxidant ha (8).
A na-ejikọta mmalite nke tomato dị ka ụdị na mpaghara Central America (9) na usoro, dị ka iwu ụlọ griin haus iji nye okpomọkụ dị mkpa na ọkụ maka tomato, na-achọkarị inye ọnọdụ agroclimatic dị mkpa, karịsịa na mpaghara ihu igwe na-ekpo ọkụ na n'oge oge oyi. N'okpuru ọnọdụ ndị dị otú ahụ, ọkụ na-abụkarị ihe na-egbochi mmepe tomato. Mgbakwụnye ọkụ n'oge oyi na mmalite oge opupu ihe ubi na-enye ohere ịmepụta tomato dị elu n'oge oge ọkụ ọkụ dị ala.
(10) . Ojiji nke oriọna dị iche iche enweghị ike ịhụ na mkpụrụ tomato zuru ezu, kamakwa ọ na-agbanwe ihe mejupụtara mkpụrụ osisi tomato. N'ime afọ 60 gara aga, ejirila ọkụ sodium dị elu (HPSLs) mee ihe na ụlọ ọrụ griin haus n'ihi ogologo ndụ ha na-arụ ọrụ na ọnụ ahịa dị ala.
(11) . Otú ọ dị, n'ime afọ ndị gara aga, diodes na-enye ọkụ (LEDs) aghọwo ihe na-ewu ewu dị ka ihe ọzọ na-azọpụta ike. (12). Ejirila mgbakwunye LED dị ka isi iyi ọkụ na-arụ ọrụ nke ọma iji gboo mkpa maka mmepụta tomato. Ihe dị n'ime lycopene na lutein dị na tomato dị 18 na 142% dị elu mgbe ekpughere ha na ọkụ ọkụ LED agbakwunyere. Agbanyeghị, в- ọdịnaya carotene adịghị iche n'etiti ọgwụgwọ ọkụ (12). Ikanam acha anụnụ anụnụ na ìhè uhie mụbara lycopene na в- ọdịnaya nke carotene (13), n'ihi na mmalite ripening nke tomato mkpụrụ (14). E belatara ọdịnaya shuga soluble n'ime mkpụrụ tomato chara acha site na ogologo oge ọkụ na-acha uhie uhie (FR). (15). Emere nkwubi okwu ihe atụ na nyocha nke Xie: ọkụ na-acha uhie uhie na-ebute mkpokọta lycopene, mana ọkụ FR na-atụgharị mmetụta a. (13). Enwere obere ozi na mmetụta nke ìhè na-acha anụnụ anụnụ na mmepe mkpụrụ osisi tomato, ma ọmụmụ na-egosi na ìhè na-acha anụnụ anụnụ nwere mmetụta dị nta na ọnụọgụ biochemical na mkpụrụ tomato, ma karịa na usoro nkwụsi ike. Dịka ọmụmaatụ, Kong na ndị ọzọ achọpụtala na ọkụ na-acha anụnụ anụnụ ka mma iji mee ka ndụ tomato dị ogologo, n'ihi na ọkụ na-acha anụnụ anụnụ na-eme ka mkpụrụ osisi ahụ sie ike. (16), nke pụtara n'ezie na ọkụ na-acha anụnụ anụnụ na-ebelata usoro ntozu, nke na-eduga n'ịba ụba nke shuga na pigmenti. Ojiji nke mkpuchi griin ha dị ka ụzọ isi na-achịkwa ihe mejupụtara ọkụ na-egosi ụkpụrụ yiri nke ahụ. Ojiji nke mkpuchi nke nwere ọkụ na-acha uhie uhie na nke dị ala na-acha anụnụ anụnụ na-eme ka ọdịnaya lycopene dị ihe dịka 25%. Na mgbakwunye na oge photoperiod mụbara site na 11 ruo 12 h, ọnụ ọgụgụ nke lycopene na-abawanye site na 70% (17). Ọ bụghị mgbe niile kwere omume na ọmụmụ n'ụzọ ziri ezi ịmata ọdịiche dị n'ihe mmetụta na mgbanwe kemịkalụ mejupụtara tomato mkpụrụ. Karịsịa, na ọnọdụ griin haus, ihe mejupụtara mkpụrụ osisi ahụ nwere ike ịbawanye elu site na oke okpomọkụ ma ọ bụ belata ọkwa mmiri. Na mgbakwunye, ihe ndị a nwere ike jikọta ya na genotypes akọwapụtara na ụdị dị iche iche na mmepe mmepe (1, 18). Mbelata mmiri nwere ike ịba uru na mkpụrụ osisi tomato n'ihi ụbara ọkwa nke ngụkọta soluble siri ike (sugar, amino acids, na organic acids), nke bụ ihe ndị bụ isi na-akwakọba na mkpụrụ osisi. Mmụba nke siri ike soluble na-eme ka mkpụrụ osisi dị mma n'ihi na ọ na-emetụta ekpomeekpo na uto (8).
N'agbanyeghị mmetụta nke ọkụ ọkụ na-akọ na nchịkọta nke metabolites osisi, a chọrọ ịmatakwu ihe ọmụma dị iche iche maka imeziwanye àgwà tomato. N'ihi nke a, ebumnuche nke ọmụmụ a bụ iji nyochaa mmetụta ọkụ ọzọ a na-eji na griin haus na nchikota metabolites nke isi na nke abụọ na ụdị tomato dị iche iche. Mgbanwe na ụdịdị dị iche iche nke usoro ọkụ nwere ike ịgbanwe ihe mejupụtara metabolites nke mbụ na nke abụọ na mkpụrụ tomato. Ihe ọmụma enwetara ga-eme ka nghọta nke mmetụta nke ìhè dị na mmekọrịta dị n'etiti mkpụrụ na àgwà ya.
AKỤRỤNGWA NA ỤZỌ
Ihe ọkụkụ na ọnọdụ na-eto eto Emere nnwale na griin haus (4 mm cell polycarbonate) nke Institute of Soil and Plant Sciences, Latvia University of Life Sciences and Technologies 56°39'N 23°43'E n'oge 2018/2019, 2019/2020, na 2020/2021 mbubreyo mgbụsị akwụkwọ - mmalite oge opupu ihe ubi.
Tomato a nyadoro n'ahịa (Solanum lycopersicum L.) cultivars "Bolzano F1" (ụcha mkpụrụ osisi - oroma), "Chocomate F1" (ụcha mkpụrụ - uhie-agba aja aja), na mkpụrụ osisi na-acha uhie uhie "Diamont F1," "Encore F1," na " A na-eji Strabena F1" mee ihe. Osisi ọ bụla nwere isi abụọ na-eduga na n'oge uto, a na-agbanye ya na usoro waya dị elu. A na-atụgharị osisi ndị enwetara na mbụ n'ime akpa rọba ojii 5 L nke nwere mkpụrụ peat "Laflora" KKS-2, pH.KCl 5.2-6.0, na nha nha 0-20 mm, ngwakọta PG (NPK 15-1020) 1.2 n'arọ m-3, Ca 1.78%, na mg 0.21%. Mgbe osisi ruru anthesis, a tụgharịrị ha n'ime akpa rọba ojii 15 L nwere otu mkpụrụ peat "Laflora" KKS-2. A na-etinye ihe ọkụkụ otu ugboro n'izu na ngwọta 1% nke Kristalon Green (NPK 18-18-18) na Mg, S, na microelements n'oge usoro vegetative nke uto osisi yana Kristalon Red (NPK 12-12-36) nwere microelements ma ọ bụ 1. % Ca (Mba3)2 N'oge usoro ọmụmụ, na nha 300 ml kwa L nke substratum.
A na-edobe mmiri dị n'ime ihe ọkụkụ na 50-80% nke ikike ijide mmiri zuru oke. Nkezi okpomọkụ ehihie na abalị bụ 20-22°C/17-18°C.
Okpomọkụ kachasị n'ụbọchị (March) agafeghị 32°C na obere okpomọkụ (November) n'abalị abụghị <12°C. A na-atụlekwa okpomọkụ n'okpuru oriọna dị anya 50, 100, na 150 cm site na luminaire. Achọpụtara na n'okpuru HPSL 50 cm site na luminaire, okpomọkụ bụ 1.5°C dị elu karịa n'okpuru ndị ọzọ. Achọpụtaghị ọdịiche okpomọkụ na ọkwa mkpụrụ.
Ọnọdụ ọkụ
A na-akọ tomato n'oge mgbụsị akwụkwọ-mmiri site na iji ọkụ ọzọ na oge 16 h foto. A na-eji isi mmalite ọkụ atọ dị iche iche: Led cob Helle top LED 280 (LED), induction (IND) oriọna, na HPSL Helle Magna (HPSL). N'elu elu elu, osisi natara 200 ± 30 ^mol m-2 s-1 n'okpuru LED na HPSL na 170 ± 30 ^mol m-2 s-1 n'okpuru oriọna IND. Egosiri nkesa nke radiance ọkụ1 ihe atụ,2. Achọpụtara ike ọkụ na nkesa spectral site na mita ọkụ spectral light MSC15 (Gigahertz Optik GmbH, Turkenfeld, Germany, UK).
Oriọna ndị a na-eji eme ihe dị iche na nkesa spectral ìhè ha. Nke kachasị yiri ìhè anyanwụ na akụkụ uhie (625-700 nm) nke ụdịdị dị iche iche bụ HPSL. Oriọna IND dị n'akụkụ a nke ụdịdị ahụ nyere 23.5% obere ọkụ, mana LED dị nso ugboro 2 karịa. Ọkụ oroma (590-625 nm) bụ nke HPSL na-ebunyekarị, ìhè akwụkwọ ndụ akwụkwọ ndụ (500-565 nm) bụ nke IND na-ebunye, ọkụ na-acha anụnụ anụnụ (450-485 nm) na-ebunyekarị site na LED, mana ọkụ na-acha odo odo (380450 nm) bụ. ewepụtara nke ukwuu site na oriọna IND. Mgbe ị na-atụnyere ụdịdị dị iche iche nke ìhè a na-ahụ anya, a ga-ewere isi iyi ọkụ LED dị ka nke kacha nso na ìhè anyanwụ na IND kwesịrị ka a na-ewere ya dị ka ihe na-ekwesịghị ekwesị n'ihe gbasara ụdịdị.
Mwepụta na Mkpebi nke Phytochemicals
A na-egbute mkpụrụ osisi tomato na ogbo ntozu zuru oke. A na-egbute mkpụrụ osisi otu ugboro n'ọnwa malite n'etiti ọnwa Nọvemba wee kwụsị na Maachị. A gụkọtara mkpụrụ osisi niile ma tụọ nha. Opekempe, mkpụrụ osisi 5 sitere na ụdị ọ bụla (maka cv “Strabena” -8-10 mkpụrụ osisi) ka atụnyere maka nyocha. A na-akụ mkpụrụ osisi tomato ka ọ bụrụ nke dị ọcha site na iji blender aka. Maka oke ọ bụla enyochara, a tụlere mmegharị atọ.
Mkpebi nke Lycopene na в- carotene
Iji chọpụta ịta nke lycopene na в-carotene, ihe atụ nke 0.5 ± 0.001 g sitere na tomato puree wee tụọ ya na tube na 10 ml nke tetrahydrofuran (THF) gbakwunyere. (19). A na-emechi akpa ndị ahụ ma debe ya na ụlọ okpomọkụ maka 15 min, na-ama jijiji mgbe ụfọdụ, na n'ikpeazụ centrifud maka 10 min na 5,000 rpm. Achọpụtara nnabata nke supernatants enwetara spectrophotometrically site n'ịtụ nnabata na 663, 645, 505, na 453 nm wee lycopene na вọdịnaya nke carotene (100 ml).-1) gbakọrọ dị ka nhata na-esonụ.
Clyc = -0.0458 x Аebe + 0.204 x Аb45 + 0.372 x A505- 0.0806 x A453 (1)
Cụgbọ ala = 0.216 x A663 - 1.22 x A645 - 0.304 x A505+ 0.452 x A453 (2)
Ebe A663, A645, A505, na A453—absorption na ogologo ogologo ikuku kwekọrọ. (20).
lycopene na вA na-egosipụta mkpokọta carotene dị ka mg gF-M1 .
Mkpebi nke mkpokọta phenols
A na-atụba ihe atụ nke 1 ± 0.001 g sitere na tomato puree n'ime tube gụsịrị akwụkwọ na 10 ml nke ihe mgbaze (methanol / distilled water/hydrochloric acid 79:20:1). A na-emechi tubes ndị gụsịrị akwụkwọ ma maa jijiji maka 60 min na 20°C n'ọchịchịrị wee mee ka centrifud maka 10 min na 5,000 rpm. Achọpụtara mkpokọta phenol niile site na iji usoro Folin-Ciocalteu spectrophotometric. (21) na ụfọdụ mgbanwe: Folin-Ciocalteu reagent (gbasara 10 okpukpu na mmiri distilled) na-agbakwunyere na 0.5 ml nke wepụ na mgbe 3 min tinye 2 ml nke sodium carbonate (Na2CO3(75 gl.)-1). A gwakọtara ihe nlele ahụ na mgbe 2 h na-etinye ya na ụlọ okpomọkụ n'ime ọchịchịrị, a na-atụle ntinye na 760 nm. A gbakọrọ mkpokọta mkpokọta phenolic ogige site na iji usoro nhazigharị wee nweta nhata 3, wee gosipụta ya dị ka gallic acid dakọtara (GAE) kwa 100 g nke oke tomato.
0.556 x (A760 + 0.09) X XUMUM
Phe = 0.556 × (A760 + 0.09) × 100/m (3)
ebe A760-absorption na ogologo wavelength kwekọrọ na m- oke nke sample.
Mkpebi nke Flavonoids
A na-atụba ihe atụ nke 1 ± 0.001 g sitere na tomato puree n'ime tube gụsịrị akwụkwọ na 10 ml ethanol gbakwunyere. A na-emechi tubes ndị gụsịrị akwụkwọ ma maa jijiji maka 60 min na 20oC n'ọchịchịrị wee mee ka centrifud maka 10 min na 5,000 rpm. Usoro colorimetric (22) eji chọpụta flavonoids nwere obere mgbanwe: 2 ml nke mmiri distilled na 0.15 ml nke 5% sodium nitrite (NaNO)2) A na-agbakwunye ihe ngwọta na 0.5 ml nke ihe a na-emepụta. Mgbe nkeji 5 gachara, 0.15-mL nke 10% ngwọta nke aluminom chloride (AlCl).3) agbakwunyere. E kwere ka ngwakọta ahụ guzoro maka nkeji 5 ọzọ yana 1mL 1 M sodium hydroxide (NaOH) ngwọta agbakwunyere. A gwakọtara ihe nlele ahụ na mgbe 15 min na ụlọ okpomọkụ, a na-atụle ihe ntinye na 415 nm. A gbakọrọ mkpokọta flavonoid n'ime ya site na iji usoro nhazi nhazi na nha nha 4 wee gosipụta ya dị ka ọnụọgụ catechin dakọtara (CE) kwa 100 g tomato dị ọhụrụ.
Ọkụ = 0.444 × A415 × 100/m (4)
ebe A415-absorption na ogologo wavelength kwekọrọ na m- oke nke sample.
Mkpebi nke ihe akọrọ na ihe siri ike Achọpụtara ihe kpọrọ nkụ site n'ịkpọsa ihe nlele na thermostat at60oC.
Ngụkọta ọdịnaya siri ike soluble (kwuru dị ka ◦A tụrụ Brix) na refractometer (A.KRUSS Optronic Digital Handheld Refractometer Dr301-95) nke emere na 20oC na mmiri distilled.
Mkpebi nke Titratable Acidity (TA)
A na-atụba ihe atụ nke 2 ± 0.01 g sitere na tomato puree n'ime tube gụchara akwụkwọ ma tinye mmiri na-ekpo ọkụ ruo 20 ml. A na-emechi tubes ndị gụsịrị akwụkwọ ma maa jijiji maka 60 min na ọnụ ụlọ okpomọkụ wee mee ka centrifud maka 10 min na 5,000 rpm. 5 ml aliquots ka ejiri 0.1M NaOH mee ihe n'ihu phenolphthalein.
TA = VNaOH × Vt/Vs × m (5)
ebe VNaoH-olu nke ejiri 0.1 M NaOH, Vt-ngụkọta olu (20 ml), na Vs-ụda (5 mL).
A na-egosipụta nsonaazụ ya dị ka mg nke citric acid kwa 100 g nke ibu tomato ọhụrụ. 1 ml 0.1 M NaOH dabara na 6.4 mg citric acid.
Mkpebi nke Ndekọ Taste (TI)
A gbakọọ TI site na iji nha 6 (23).
TI = ◦Brix/(20 × TA)+ TA (6)
Nyocha nchịkọta akụkọ
A nwalere ịdị adị na ịdị n'otu nke ọnụ ọgụgụ nkọwa maka nlebanya 354. A na-eji ule Shapiro-Wilk mee ihe maka nyocha nke nkịtị n'ime nchikota ọ bụla dị iche iche na ọgwụgwọ ọkụ. Iji chọpụta ịdị n'otu nke ndịiche, e mere ule Levene. Ejiri ule Kruskal-Wallis nyochaa ọdịiche dị n'etiti ọnọdụ ọkụ. Mgbe achọpụtara ndịiche dị ịrịba ama, nyocha Wilcoxon post-hoc nwere mmezi Bonferroni ka ejiri mee ntụnyere ụzọ abụọ. Ọkwa dị mkpa ejiri na ederede, tebụl na eserese bụ a = 5%, ọ gwụla ma ekwughị ya ọzọ.
IHE
Tomato mkpụrụ size na mkpụrụ osisi biochemical kwa bụ genetically kpebisiri ike parameters, ma cultivation ọnọdụ nwere ịrịba mmetụta na ndị a atụmatụ. A na-egbute mkpụrụ osisi kachasị ukwuu site na "Diamont" (88.3 ± 22.9 g) na mkpụrụ osisi kacha nta na-esi na "Strabena" (13.0 ± 3.8g), nke bụ tomato cherry dị iche iche. Ogo mkpụrụ osisi dị n'ụdị dị iche iche dịkwa iche iche site na oge owuwe ihe ubi. A na-egbute mkpụrụ osisi kachasị ukwuu na mmalite mmepụta na nha tomato na-ebelata ka osisi na-eto eto. Otú ọ dị, ekwesịrị ịmara na n'ihi mmụba nke ìhè eke na njedebe nke March, tomato na-abawanye ntakịrị.
N'ime afọ atọ ahụ, a na-egbute mkpụrụ tomato kachasị elu site na iji HPSL dị ka ọkụ ọzọ. Mbelata mkpụrụ n'okpuru LED bụ 16.0%, yana n'okpuru IND - 17.7% ma e jiri ya tụnyere HPSL. Ụdị tomato dị iche iche na-emeghachi omume n'ụzọ dị iche na ọkụ mgbakwunye. Mmụba mkpụrụ, ọ bụ ezie na ọnụ ọgụgụ dị ntakịrị, ka a hụrụ maka cv "Strabena", "Chocomate" na "Diamont" n'okpuru LEDs. Maka cv "Bolzano" ọ bụghị LED ma ọ bụ IND ọzọ ọkụ dabara adaba, a hụrụ mbelata mkpokọta mkpụrụ site na 25-31%.
Na nkezi, mkpụrụ osisi tomato buru ibu nwere obere ihe akọrọ na ihe siri ike soluble, ha adịghị atọ ụtọ, ma nwee obere carotenoids na phenols. Ihe kacha emetụta oke mkpụrụ osisi bụ ọdịnaya acid. A na-ahụ njikọ dị elu n'etiti ihe akọrọ na ihe siri ike soluble na TI (rn=195 > 0.9). Ọnụọgụ njikọ dị n'etiti ihe akọrọ ma ọ bụ ihe siri ike soluble na carotenoid (lycopene na carotene) yana ọdịnaya phenol dị n'etiti 0.7 na 0.8. (Nyocha 3).
Nnwale egosiwo na, ọ bụ ezie na ọdịiche dị na paramita ndị a na-amụ n'etiti ọkụ ndị a na-eji eme ihe na-abụkarị nnukwu, ọ dị ole na ole dị otú ahụ nke ga-agbanwe nke ọma n'okpuru mmetụta nke ìhè ọkụ na-eji n'oge dum na-eto eto ma na-eburu n'uche ụdị dị iche iche na atọ. oge na-eto eto (Isiokwu 1). Enwere ike ikwu na tomato nke ụdị niile toro n'okpuru HPSL nwere ihe akọrọ karịa (Isiokwu 1naNyocha 5).
Ibu dị ọhụrụ, ihe akọrọ na ihe siri ike
Ibu na nha nke mkpụrụ osisi na-adabere n'ụzọ dị ukwuu na ọnọdụ na-eto eto nke osisi. Agbanyeghị na enwere ọdịiche dị n'etiti ụdị dị iche iche, nkezi mkpụrụ tomato na-eto n'okpuru oriọna induction dị 12% pere mpe karịa n'okpuru HPSL ma ọ bụ LED. Ụdị dị iche iche yiri ka ọ na-emeghachi omume n'ụzọ dị iche na ọkụ ọkụ ọkụ ọzọ. A na-emepụta mkpụrụ osisi buru ibu n'okpuru LED site na "Chocomate" na "Diamont," mana ịdị arọ nke "Bolzano" bụ na nkezi naanị 72% nke tomato dị n'okpuru HPSL. Mkpụrụ nke "Encore" na "Strabena" ndị toro n'okpuru LED na ọkụ mgbakwunye IND yiri nha ma dị 10 na 7% pere mpe, n'otu n'otu, karịa tomato toro n'okpuru HPSL. (Nyocha 4).
Ọdịnaya kpọrọ nkụ bụ otu n'ime ihe na-egosi ogo mkpụrụ osisi. Ọ na-ejikọta ya na ọdịnaya siri ike soluble na-emetụta uto tomato. N'ime nnwale anyị, ọdịnaya tomato akọrọ dị iche n'etiti 46 na 113 mg g-1. Ọdịnaya akọrọ kachasị elu (na nkezi 95 mg g-1) achọtara maka ụdị cherry dị iche iche "Strabena." N'ime mkpụrụ osisi tomato ndị ọzọ, ihe dị n'ime ala akọrọ (na nkezi 66 mg g-1) achọtara na "Chocomate" (Nyocha 5).
N'oge nnwale ahụ, ọdịnaya organic acid, nke egosipụtara dị ka citric acid (CA) dabara na tomato, nkezi sitere na 365 ruo 640 mg 100 g.-1 . Achọtara ọdịnaya organic acid kachasị elu na cherry tomato cv "Strabena," nkezi nke 596 ± 201 mg CA 100 g-1, ma a chọtara ọdịnaya organic acid kasị ala na mkpụrụ osisi edo edo cv "Bolzano," nkezi nke 545 ± 145 mg CA 100 g-1. Ọdịnaya acid Organic dịgasị iche iche ọ bụghị naanị n'etiti ụdị dị iche iche, kamakwa n'etiti oge nlele; Otú ọ dị, ná nkezi, a chọtara ọdịnaya organic acid dị elu na tomato toro n'okpuru oriọna IND (karịa HPSL na LED site na 10.2%).
Na nkezi, a na-ahụ ihe dị n'ime ala kpọrọ nkụ kachasị elu na mkpụrụ osisi a kụrụ n'okpuru HPSL. N'okpuru oriọna IND, ọdịnaya mkpụrụ osisi tomato na-ebelata site na 4.7-16.1%, n'okpuru LED nke 9.9-18.2%. Ụdị ndị a na-eji eme nchọpụta na-enwe mmetụta dị iche iche maka ìhè. A hụrụ mbelata kacha nta na ihe akọrọ n'okpuru ọnọdụ ọkụ dị iche iche maka cv "Strabena" (5.8% maka IND na 11.1% maka LED, n'otu n'otu) na mbelata kasị ukwuu na ihe akọrọ n'okpuru ọnọdụ ọkụ dị iche iche ka a hụrụ maka cv"Diamont"(16.1% na 18.2). .XNUMX% n'otu n'otu).
Na nkezi, ọdịnaya siri ike soluble dị iche n'etiti 3.8 na 10.2 ◦Brix. N'otu aka ahụ, maka drymatter, achọpụtara ọdịnaya siri ike soluble kachasị elu na tomato cherry "Strabena" (na nkezi 8.1 ± 1.0). ◦Brix). Tomato cv “Diamont” bụ nke kacha atọ ụtọ (na nkezi 4.9 ± 0.4 ◦Brix).
Mgbakwụnye ọkụ emetụtara nke ukwuu ọdịnaya siri ike soluble nke mkpụrụ osisi tomato "Bolzano," "Diamont," na "Encore." N'okpuru ọkụ LED, ọdịnaya siri ike soluble na ụdị ndị a belatara nke ukwuu ma e jiri ya tụnyere HPSL. Mmetụta nke oriọna IND dị obere. N'okpuru ọnọdụ ọkụ a, tomato na-eto eto nke cv "Bolzano" na "Strabena" nwere na nkezi 4.7 na 4.3% karịa shuga n'okpuru HPSL toro. N'ụzọ dị mwute, mmụba a abaghị uru na ọnụ ọgụgụ (Nyocha 6).
Tomato TI dị iche site na 0.97 ruo 1.38. Nke kacha atọ ụtọ bụ tomato nke cv "Strabena," na nkezi TI bụ 1.32 ± 0.1 na nke kacha atọ ụtọ bụ tomato nke cv "Diamont," na nkezi TI bụ naanị 1.01 ± 0.06. High TI nwere tomato cultivar "Bolzano," na nkezi TI (1.12 ± 0.06), sochiri "Chocomate," na nkezi TI (1.08 ± 0.06).
Na nkezi, isi ọkụ anaghị emetụta TI nke ukwuu, ewezuga cv “Strabena,” ebe mkpụrụ osisi n'okpuru oriọna IND.
TABLE 1 | P-ụkpụrụ (Nnwale Kruskal-Wallis) nke mmetụta nke ọkụ mgbakwunye dị iche iche na àgwà mkpụrụ tomato (n = 118).
oke |
"Bolzano" |
"Chocomate" |
"Encore" |
"Diamont" |
"Strabena |
Ibu mkpụrụ |
0.013 * |
0.008 ** |
0.110 |
0.400 |
0.560 |
Ihe akọrọ |
0.022 * |
0.013 * |
0.011 * |
0.001 ** |
0.015 * |
Soluble siri ike |
0.027 * |
0.030 |
0.030 * |
0.001 ** |
0.270 |
Acid |
0.078 |
0.022 |
0.160 |
0.001 ** |
0.230 |
Ndekọ atọ ụtọ |
0.370 |
0.140 |
0.600 |
0.001 ** |
0.023 * |
Lycopene |
0.052 |
0.290 |
0.860 |
0.160 |
0.920 |
- 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 |
Ọkwa mkpa"***"0.001,"**"0.01, na"*"0.05. |
|
nwere mmụba TI ma e jiri ya tụnyere HPSL site na 7.4% (LED site na 4.2%) ma e jiri ya tụnyere HPSL na cv "Diamont" n'okpuru ọnọdụ ọkụ a kpọtụrụ aha na mbụ belata site na 5.3 na 8.4%, n'otu n'otu, achọpụtara.
Carotenoids ọdịnaya
Ntinye uche nke Lycopene na tomato dịgasị iche site na 0.07 (cv "Bolzano") ruo 7 mg 100 g.-1 FM ("Strabena"). Ọdịnaya lycopene dị elu dị ntakịrị ma e jiri ya tụnyere “Diamont” (4.40 ± 1.35 mg 100 g-1 FM) na “Encore” (4.23 ± 1.33 mg 100 g-1 FM) dị na mkpụrụ osisi na-acha uhie uhie nke "Chocomate" (4.74 ± 1.48 mg 100 g).-1 FM).
Ná nkezi, mkpụrụ osisi ndị a na-eto n'okpuru oriọna IND nwere 17.9% karịa lycopene ma e jiri ya tụnyere HPSL. Ọkụ ọkụ LED akwalitewokwa njikọ lycopene, mana ruo n'ókè dị nta, site na nkezi nke 6.5%. Mmetụta nke isi mmalite ọkụ dị iche iche dabere na cultivar. A hụrụ ọdịiche kachasị na biosynthesis lycopene maka "Chocomate." Mmụba nke ọdịnaya lycopene n'okpuru IND ma e jiri ya tụnyere HPSL bụ 27.2% na n'okpuru LED site na 13.5%. "Strabena" dị ntakịrị mmetụta, yana mgbanwe nke 3.2 na -1.6%, n'otu n'otu, ma e jiri ya tụnyere HPSL. (Nyocha 7). N'agbanyeghị nsonaazụ dịtụ nkwenye, nhazi mgbakọ na mwepụ nke data anaghị akwado ntụkwasị obi ya (Isiokwu 1).
N'oge nnwale ahụ, вọdịnaya carotene na tomato sitere na 4.69 ruo 9.0 mg 100 g-1 FM. Nke kachasị elu в-a hụrụ ọdịnaya carotene na cherry tomato cv "Strabena," nkezi nke 8.88 ± 1.58 mg 100 g-1 FM, mana nke kacha nta в-a hụrụ ọdịnaya carotene na mkpụrụ osisi edo edo cv "Bolzano," nkezi nke 5.45 ± 1.45 mg 100 g-1 FM.
Achọpụtara ọdịiche dị ukwuu na ọdịnaya carotene n'etiti ụdị ndị a na-eto n'okpuru ọkụ mgbakwunye dị iche iche. Cv "Bolzano" toro n'okpuru LED na-egosi mbelata dị ukwuu na ọdịnaya carotene (site na 18.5% ma e jiri ya tụnyere HPSL), ebe "Chocomate" nwere ọdịnaya carotene kachasị dị n'okpuru HPSL na mkpụrụ tomato (5.32 ± 1.08 mg 100 g FM-1) ma mụbaa site na 34.3% n'okpuru LED na 46.4 % n'okpuru oriọna IND (Nyocha 8).
Mkpokọta Phenolics na flavonoids ọdịnaya
Ọdịnaya phenol nke mkpụrụ osisi tomato dịgasị na nkezi site na 27.64 ruo 56.26 mg GAE 100 g.-1 FM (Isiokwu 2). A na-ahụ ọdịnaya phenol kachasị elu maka ụdị "Strabena" dị iche iche yana ọdịnaya phenol kachasị dị ala ka a na-ahụ maka ụdị "Diamont" dị iche iche. Ọdịnaya phenol nke tomato na-adịgasị iche dabere na oge mkpụrụ osisi ahụ na-eto, yabụ enwere nnukwu mgbanwe n'etiti oge nlele dị iche iche. Nke a na-eduga n'eziokwu ahụ bụ na ọdịiche dị n'etiti tomato ndị toro n'okpuru oriọna dị iche iche adịghị mkpa.
Ọ bụ ezie na ọdịiche dị ịrịba ama dị n'etiti ụdị ìhè mgbakwunye na-apụta naanị n'ihe banyere cv "Chocomate," nkezi ọdịnaya flavonoid nke mkpụrụ osisi toro n'okpuru oriọna bụ 33.3%, mana n'okpuru LED site na 13.3% dị elu. N'okpuru oriọna IND, a na-ahụ nnukwu ọdịiche dị n'etiti ụdị dị iche iche, mana n'okpuru LED mgbanwe dị n'etiti 10.3-15.6%.
Nnwale egosila na ụdị tomato dị iche iche na-emeghachi omume n'ụzọ dị iche na ọkụ mgbakwunye a na-eji.
A naghị atụ aro ka ịmalite cv "Bolzano" n'okpuru oriọna LED ma ọ bụ IND n'ihi na n'ime ọkụ a, ihe ndị ahụ yiri nke enwetara n'okpuru HPSL ma ọ bụ dị ala. N'okpuru oriọna LED, ịdị arọ nke otu mkpụrụ osisi, ihe akọrọ, ọdịnaya siri ike soluble na carotene na-ebelata nke ukwuu. ( Nyocha 9 ).
TABLE 2 | Ọdịnaya nke mkpokọta phenolics [mg gallic acid dakọtara (GAE) 100 g-1 FM] na flavonoids [mg citric acid (CA) 100 g-1 FM] na mkpụrụ osisi tomato toro n'okpuru ọkụ mgbakwunye dị iche iche.
oke |
"Bolzano" |
"Chocomate" |
"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 |
Ikanam |
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 |
Ikanam |
4.96 ± 1.08 |
4.37 ± 1.18ab |
3.02 ± 1.04 |
2.88 ± 1.08 |
5.91 ± 1.20 |
N'ụzọ dị iche iche ka a na-eji mkpụrụedemede dị iche iche kpọ aha. |
N'adịghị ka "Bolzano," "Chocomate" n'okpuru ọkụ ọkụ na-abawanye ibu nke otu mkpụrụ osisi na ọnụ ọgụgụ nke carotene na-abawanye. Akụkụ ndị ọzọ ewepụrụ ihe akọrọ yana ọdịnaya siri ike soluble dịkwa elu karịa na mkpụrụ osisi enwetara n'okpuru HPSL. N'ihe dị iche iche dị iche iche, oriọna induction na-egosikwa nsonaazụ dị mma (Nyocha 9).
Maka cv "Diamont," ndị na-egosi na-ekpebi njirimara ụtọ na-ebelata nke ukwuu n'okpuru ọkụ LED, mana ọdịnaya nke pigmenti na flavonoids na-abawanye. (Nyocha 9).
Cultivars "Encore" na "Strabena" bụ ndị na-adịghị anabata ọgwụgwọ mgbakwunye ọkụ. Maka “Encore,” naanị ihe nlere ọkụ ọkụ ọkụ ọkụ LED na-emetụta nke ukwuu bụ ọdịnaya siri ike soluble. "Strabena" na-anabatakwa mgbanwe dị iche iche nke ìhè. Nke a nwere ike ịbụ n'ihi njirimara mkpụrụ ndụ ihe nketa nke ụdị dị iche iche, n'ihi na nke a bụ naanị tomato cherry dị iche iche gụnyere na nnwale ahụ. E ji mara ya nke ukwuu karịa parampat niile a mụrụ. Ya mere, ọ gaghị ekwe omume ịchọpụta mgbanwe na paramita a mụrụ n'okpuru mmetụta nke ìhè (Nyocha 9).
NKWASỊTA
Nkezi ịdị arọ nke mkpụrụ tomato na-adaba na ibu e bu n'obi nke ụdị dị iche iche; ọ bụ ezie na a naghị enweta ya. Nke a nwere ike ịbụ n'ihi usoro ịkụ mkpụrụ kama ịdị mma nke ọkụ, n'ihi na enwere ike iji obere mmiri mee ihe na mkpụrụ osisi peat, nke nwere ike ibelata ịdị arọ nke mkpụrụ osisi, ma mee ka ntinye nke ihe ndị na-arụ ọrụ na-eme ka ọ dịkwuo mma ma melite saturation nke uto. (24). Mgbanwe kacha nta nke nha mkpụrụ nke “Encore F1” n'ihi isi iyi ọkụ nwere ike igosi nnabata nke ụdị dị iche iche a na ogo ọkụ. Nke a kwekọrọ na nyocha nke isiokwu (25). Mkpụrụ na àgwà tomato na-emetụta ọ bụghị nanị site na ike nke ìhè mgbakwunye a na-eji, kamakwa site na àgwà ya. Nsonaazụ na-egosi na obere mkpụrụ etolite n'okpuru oriọna IND. Agbanyeghị, ọ ga-ekwe omume na nsonaazụ dị nta gosipụtara n'ihi ntakịrị ike nke oriọna induction n'agbanyeghị na akụkụ bụ isi nke oriọna induction bụ eriri ebili mmiri ndụ ndụ sara mbara. Ihe omuma a na-egosi na mmụba nke ọkụ na-acha uhie uhie na-enye aka n'ịbawanye ibu ọhụrụ nke tomato, ma ọ dịghị emetụta mmụba nke ihe ọkụkụ. O yiri ka ọkụ na-acha uhie uhie emewo ka mmụba nke mmiri dị na tomato. N'ụzọ dị iche, mmụba nke ọkụ na-acha anụnụ anụnụ na-ebelata ọdịnaya akọrọ nke ụdị tomato niile. Ihe kacha emetụ n'ahụ bụ tomato cultivar "Balzano". Ọtụtụ nchọpụta gosiri na photosynthesis n'okpuru nchikota nke uhie na-acha anụnụ anụnụ na-adịkarị elu karịa n'okpuru ọkụ HPS, mana mkpụrụ osisi hà nhata. (12). Olle na Virsile (26) chọpụtara na LEDs na-acha uhie uhie na-eme ka mkpụrụ tomato dịkwuo mma yana na-egosi na nchoputa nke nyocha anyị na-ekwu na n'ozuzu ya na mgbakwunye elu nke ebili mmiri na-acha uhie uhie na-abawanye mkpụrụ. N'otu aka ahụ, Zhang et al. (14) na-akọwa na ọbụna ịgbakwunye ọkụ FR na ngwakọta na-acha uhie uhie LED na HPSL na-abawanye ọnụọgụ mkpụrụ. Mgbakwụnye acha anụnụ anụnụ na ọkụ ọkụ na-acha uhie uhie rụpụtara n'oge mpụta mkpụrụ tomato. Nke a nwere ike igosi na ihe kpatara oke mkpụrụ osisi dị elu n'okpuru LEDs maka "Chocomate F1" na "Diamont F1" cultivars, ebe ọ bụ na ịmalite ịmalite ịmalite ịmalite mkpụrụ osisi ọhụrụ. N'ihe gbasara mkpụrụ, data anyị na-egosi na ọ bụghị mmụba nke ọkụ na-acha uhie uhie bụ ihe dị mkpa na-abawanye ụba, ma ọnụ ọgụgụ na-arịwanye elu nke ìhè uhie na-acha anụnụ anụnụ.
Ebe ọ bụ na otu n'ime àgwà ndị a hụrụ n'anya nke tomato nke onye ahịa bụ ihe ụtọ, ọ dị mkpa ịghọta ụzọ ndị nwere ike isi kwalite njirimara a. Ka o sina dị, a na-agbanwekarị ya site na ihe dị iche iche gburugburu ebe obibi (27). E nwere ihe àmà na-egosi na qualitative mejupụtara nke ìhè na-emetụtakwa biochemical ọdịnaya nke tomato mkpụrụ osisi. E belatara ọdịnaya shuga soluble nke mkpụrụ osisi tomato chara acha site na ogologo oge ọkụ FR dị ogologo (15). Kong et al. (16) Nsonaazụ gosiri na ọgwụgwọ ọkụ na-acha anụnụ anụnụ butere n'ụzọ dị ukwuu n'ịba ụbara ihe siri ike soluble. A na-amụba ọdịnaya shuga dị na osisi site na ìhè akwụkwọ ndụ akwụkwọ ndụ, acha anụnụ anụnụ na uhie (28). Nnwale anyị akwadoghị nke ahụ, n'ihi na ịba ụba nke ma-acha anụnụ anụnụ na ọkụ uhie iche iche belatara ọdịnaya siri ike soluble n'ọtụtụ ọnọdụ. Nsonaazụ anyị gosiri na a chọtara ọkwa kachasị elu nke sugar soluble n'okpuru HPSL nke na-eweta oke ọkụ na-acha uhie uhie karịa oriọna ndị ọzọ ma na-ebulikwa okpomọkụ n'akụkụ oriọna. Nke a kwekọrọ na nyocha mbụ ebe ọmụmụ nke Erdberga et al. (29) gosiri na ọdịnaya nke soluble sugars, organic acids na-abawanye na-abawanye na ebili mmiri na-acha ọbara ọbara doses. E nwetara nsonaazụ ndị yiri ya na ọmụmụ ihe ndị ọzọ. Enwetara oke mkpụrụ osisi tomato dị elu na osisi mgbakwunye ọkụ ọkụ HPS ka atụnyere osisi sitere na oriọna LED (8.7-12.2% dabere na cultivar) (30).
Otú ọ dị, ọmụmụ nke Dzakovich et al. (31) gosiputara na ogo ọkụ mgbakwunye (HPSL site na LEDs) emetụtaghị physicochemical (mkpokọta soluble solids, titratable acidity, ascorbic acid content, pH, total phenolics, and ọwọrọevonoids na carotenoids) ma ọ bụ mmetụta mmetụta nke tomato toro griin haus. Nke a na-egosi na ọnụọgụ shuga soluble na mkpụrụ osisi nwere ike imetụta ọ bụghị naanị site na ihe ndị ọ bụla, kamakwa site na njikọta ha. Nakwa na nnwale anyị, ọ gaghị ekwe omume ịchọta oge niile n'etiti mmetụta nke ìhè na ọdịnaya acid. Karịsịa, nyocha n'ọdịnihu kwesịrị ilekwasị anya ọ bụghị naanị na mmekọrịta dị n'etiti ụdị na ìhè, kamakwa na mmekọrịta dị n'etiti cultivar na ìhè. Ọdịnaya kpọrọ nkụ dị elu na "Chocomate F1" na "Strabena F1." Nke a kwekọrọ na Kurina et al. (6), ebe na nkezi, ihe na-acha uhie uhie-agba aja aja na-akwakọba ihe akọrọ (6.46%). Ọmụmụ nke Duma et al. (32) gosiri na mgbe a na-atụnyere oke mkpụrụ osisi na TI, a na-ahụ na TI dị elu bụ maka obere tomato ma ọ bụ ibu. Nlele nke Rodica et al. (23) gosiri na cherry na tomato na-acha uhie uhie nwere ihe siri ike na-agbaze karịa. N'ime ọmụmụ ihe a, a na-emesi ya ike na ọnụọgụ organic ogige na-achọpụta uto mkpụrụ osisi na-adabere na mkpụrụ nke cultivar.
Ikpughe na ọkụ ọkụ na-acha uhie uhie na acha anụnụ anụnụ na-abawanye lycopene na в- ọdịnaya nke carotene (13, 29, 33, 34). Dannehl et al. (12) ọmụmụ egosila na ọdịnaya lycopene na lutein dị na tomato bụ 18 na 142% dị elu mgbe ekpughere ha na nrụnye LED. Agbanyeghị, в- ọdịnaya carotene adịghị iche n'etiti ọgwụgwọ ọkụ. Ntagkas et al. (35) gosiri na zeaxanthin, ngwaahịa nke в-carotene mgbanwe, na-abawanye na tomato mkpụrụ osisi n'okpuru-acha anụnụ anụnụ na-acha ọcha ìhè. N'ime ọmụmụ ihe a, nkwupụta ndị a bụ eziokwu naanị ma ọ bụrụ na "Bolzano F1" bụ ebe a chọtara nnukwu lycopene n'okpuru ọgwụgwọ LED, ma. в-carotene anabataghị ọgwụgwọ a na-adịghị mma. Nke a nwere ike ịbụ n'ihi njirimara mkpụrụ ndụ ihe nketa ebe ọ bụ na "Bolzano F1" bụ naanị mkpụrụ osisi oroma na-amịpụta n'ọmụmụ ihe a. N'ọmụmụ ihe ndị ọzọ, nwere mkpụrụ osisi na-acha uhie uhie na agba aja aja, nke kachasị elu nke lycopene na в-a hụrụ carotene n'okpuru oriọna Induction nke na-akwadoghị usoro nke afọ ndị gara aga (29). Nnwale anyị gosipụtara na ọdịnaya lycopene nke mkpụrụ osisi tomato niile na-acha uhie uhie na-abawanye site na mmụba nke ìhè anụnụ anụnụ. N'ụzọ dị iche, mgbanwe nke ọdịnaya carotene dị n'ụdị dị iche iche anaghị ewepụta usoro oge niile na-emekarị na ụdị tomato niile ejiri mee nyocha. Nkwekọrịta a na-arụtụ aka na mkpa ọ dị maka nyocha ọzọ nke isiokwu n'ọdịnihu. A na-ahụta otu ụdị nzaghachi ọkụ n'ihi njirimara cultivar na egoofphenolsandflavonoids. Mkpụrụ osisi niile na-acha uhie uhie na agba aja aja gosipụtara nsonaazụ dị mma n'okpuru oriọna IND, ebe "Bolzano F1" zara nsonaazụ dị elu na HPSL na oriọna LED na-enweghị nnukwu ọdịiche. Ọmụmụ ihe a kwekọrọ na nchoputa nke Kong: ọgwụgwọ ọkụ na-acha anụnụ anụnụ na-eduga n'ịba ụba nke ogige phenolic (chlorogenic acid, caffeic acid, na rutin) (16). Ọkụ na-acha uhie uhie na-aga n'ihu na-abawanye ụba nke lycopene, в-carotene, mkpokọta phenolic ọdịnaya, mkpokọta flavonoid mkpokọta, na antioxidant ọrụ na tomato (36). Na ọmụmụ ihe mbụ anyị, flavonoids gbanwere mgbanwe; ya mere, ọ dịghị mmetụta nke ìhè wavelength ka a ga-ahụta dị ka ihe dị ịrịba ama.
Ọnụego phenol na-abawanye site na oke ọkụ na-acha anụnụ anụnụ nke oriọna LED nyere (29), nke a kwekọrọ na nyocha anyị. A kpọtụrụ ya na ọrụ ndị nchọpụta ndị ọzọ na ikpughe na UV ma ọ bụ ọkụ ọkụ enweghị mmetụta na mkpokọta phenolic, n'agbanyeghị eziokwu ahụ bụ na a maara ọgwụgwọ ọkụ abụọ ahụ iji gbanwee okwu nke ọtụtụ mkpụrụ ndụ ihe nketa na-etinye aka na biosynthesis ofphenolic ogige na carotenoids. (36). Ekwesịrị ikwupụta na n'otu aka ahụ na ịdị arọ nke mkpụrụ osisi, enweghị nnukwu ọdịiche dị na ogige kemịkalụ na "Encore F1" n'ihi ọgwụgwọ ọkụ. Nke a na-enye ohere ikwuwapụta na cultivar "Encore F1" nwere ike na-anabata ihe mejupụtara nke ìhè. Nnwale anyị na-akwado data akwụkwọ na-eme ka njikọ nke metabolites nke abụọ na-abawanye site na ọnụọgụ ọkụ na-acha anụnụ anụnụ na ụbara nke ọkụ na-acha anụnụ anụnụ na usoro ọkụ n'ozuzu ya.
Nsonaazụ enwetara na-egosi na ihe mejupụtara kemịkal, gụnyere sugars acid-soluble sugars na oke ha, bụ ndị na-ahụ maka uto njirimara nke ụdị dị iche iche, dabere na mkpụrụ ndụ ihe nketa nke ụdị dị iche iche. A na-eji ezigbo ụtọ tomato mara ọ bụghị naanị site na nchikota ụdị pigmenti dị iche iche na ihe ndị na-arụ ọrụ ndụ, kamakwa site na ọnụọgụ ha. Karịsịa, oke na ọnụọgụ nke acid na sugars na-egosipụta uto jupụta na nke dị elu. N'ime ọmụmụ ihe a, mmekọrịta dị mma n'etiti sugars soluble na acid titratable bụ ~ 0.4, nke jikọtara ya na nyocha nke Hernandez Suarez, ebe a chọpụtara na njikọ dị mma n'etiti ihe ngosi abụọ ahụ bụ 0.39. (37). Na ọmụmụ nke Dzakovich et al. (31), tomato bụ profaịlụ maka ngụkọta soluble siri ike, titratable acidity, ascorbic acid ọdịnaya, pH, mkpokọta phenolics, na ndị a ma ama flavonoids na carotenoids. Ọmụmụ ha gosiri na mkpụrụ osisi tomato griin emetụtara naanị site na ọgwụgwọ ọkụ mgbakwunye. Ọzọkwa, data panel sensory ndị na-azụ ahịa gosiri na tomato ndị toro n'okpuru ọgwụgwọ ọkụ dị iche iche yiri n'ofe ọgwụgwọ ọkụ a nwalere. Nnyocha e mere na-atụ aro na gburugburu ọkụ dị ike dị n'ime usoro mmepụta griin haus nwere ike imebi mmetụta nke ịdị ogologo nke ìhè a na-eji na ọmụmụ ihe ha na akụkụ ụfọdụ nke mkpụrụ ndụ nke abụọ. (31). Nke a dabara na ọmụmụ ihe a, ebe ọnụ ọgụgụ ndị a nwetara adịghị egosi usoro doro anya na nke na-enweghị isi, nke na-enye anyị ohere ikwu na otu n'ime ọkụ na-aba uru maka tomato karịa ndị ọzọ. Agbanyeghị, enwere ike iji oriọna ụfọdụ maka ụdị ụfọdụ, dịka ọmụmaatụ, oriọna HPSL ga-adabara “Bolzano F1” yana ọkụ ọkụ ka akwadoro maka “Chocomate F1”. Nke a kwekọrọ n'ihe ọmụmụ nwere mmetụta nke latitudes dị iche iche dị na kemịkalụ tomato ka a mụrụ. Bhandari etal. (38) dokwuo anya na ebe nchikota nke ọnọdụ anyanwụ n'ebe mbara igwe na, n'ihi ya, nchikota nke ìhè ebili mmiri a na-ahụ anya, ọ na-arụ ọrụ dị mkpa n'ịgbanwe chemical mejupụtara tomato; e nwere ụdị ndị na-adịghị na usoro ndị a. Nkwubi okwu ndị a niile na-enye ohere igosi na ihe mejupụtara tomato na-adabere n'ụzọ bụ isi na genotype, ebe ọ bụ na mmekọrịta cultivars na ihe ndị na-eto eto, karịsịa na ọkụ, na-ebute site na mkpụrụ ndụ ihe nketa.
MKWUBIOKWU
Ụdị tomato dị iche iche na-emeghachi omume n'ụzọ dị iche na ọkụ mgbakwunye a na-eji. Cultivars "Encore" na "Strabena" bụ ndị na-adịghị anabata ìhè mgbakwunye. Maka “Encore,” naanị ihe nlere ọkụ ọkụ ọkụ ọkụ LED na-emetụta nke ukwuu bụ ọdịnaya siri ike soluble. "Strabena" na-anabatakwa mgbanwe dị iche iche nke ìhè. Nke a nwere ike ịbụ n'ihi njirimara mkpụrụ ndụ ihe nketa nke ụdị dị iche iche, n'ihi na nke a bụ naanị tomato cherry dị iche iche gụnyere na nnwale ahụ. A naghị atụ aro ka ịmalite mkpụrụ osisi oroma cv "Bolzano" n'okpuru oriọna LED ma ọ bụ oriọna IND n'ihi na ọkụ a, ihe ndị ahụ dị na HPSL ma ọ bụ dị njọ karị. N'okpuru oriọna LED, ịdị arọ nke otu mkpụrụ osisi, ihe akọrọ, ọdịnaya siri ike soluble, na в- carotene na-budata belata. The otu mkpụrụ arọ na ego nke в-carotene nke red-agba aja aja agba mkpụrụ cv "Chocomate" n'okpuru ikanam ọkụ budata na-abawanye. Akụkụ ndị ọzọ ewepụrụ ihe akọrọ yana ọdịnaya siri ike soluble dịkwa elu karịa na mkpụrụ osisi enwetara n'okpuru HPSL.
Nnwale egosila na HPSL na-akpalite mkpokọta metabolites bụ isi na mkpụrụ tomato. N'okwu niile, ọdịnaya siri ike soluble bụ 4.7-18.2% dị elu ma e jiri ya tụnyere isi mmalite ọkụ ndị ọzọ.
Dị ka oriọna LED na IND na-ebupụta ihe dịka 20% blue-violet ìhè, nsonaazụ na-egosi na akụkụ a nke ụdịdị dị iche iche na-akpali nchịkọta phenolic na mkpụrụ osisi site na 1.6-47.4% ma e jiri ya tụnyere HPSL. Ọdịnaya nke carotenoids dị ka metabolites nke abụọ na-adabere ma ụdị dị iche iche na isi iyi. Ụdị mkpụrụ osisi na-acha uhie uhie na-emekarị ka synthesize karịa в-carotene n'okpuru mgbakwụnye LED na ọkụ IND.
Akụkụ na-acha anụnụ anụnụ nke ụdịdị dị iche iche na-ekere òkè dị ukwuu n'ịhụ na ihe ọkụkụ dị mma. Mmụba ma ọ bụ nha nha nha ya na mkpokọta ụdịdị dị iche iche na-akwalite njikọ nke metabolites nke abụọ (lycopene, phenols na flavonoids), na-eduga na mbelata ihe akọrọ na ọdịnaya siri ike soluble.
N'iburu n'uche nnukwu mmetụta nke mgbanwe genotypic na tomato na mmekọrịta ọkụ, ọmụmụ ihe ga-aga n'ihu na-elekwasị anya na njikọta nke cultivars na ụdị ọkụ dị iche iche na-agbakwunye iji mee ka ọdịnaya nke ogige na-arụ ọrụ dị ndụ.
Okwu nnweta data
A ga-eme ka data raw na-akwado nkwubi okwu a site n'aka ndị edemede, na-enweghị ndoputa na-ekwesịghị ekwesị.
UTARA NDỊ ỌZỌ
IE bụ onye na-ahụ maka ịkụ mkpụrụ na nlele tomato, ọrụ ụlọ nyocha, ọnụọgụ ogige, ma nyekwa aka na ide ihe odide ahụ. IA welitere echiche a, nyere aka n'echiche na imewe ọmụmụ ihe, bụ onye na-ahụ maka nlele tomato, ọrụ ụlọ nyocha, ọnụọgụ ogige, ma nyekwa aka na ide ihe odide ahụ. MD nyere aka n'echiche na imewe ọmụmụ ihe, njikarịcha ụzọ nyocha, nyochaa ihe nlele na ụlọ nyocha, ma nye ndụmọdụ na aro. RA nyere aka na nyocha ndekọ ọnụ ọgụgụ, nkọwa nke data, ma nye ndụmọdụ na aro gbasara ihe odide ahụ. LD nyere aka n'echiche na imewe ọmụmụ ihe ahụ, bụ onye na-ahụ maka nlele tomato, ọrụ ụlọ nyocha, ọnụọgụ ogige, ma nye ndụmọdụ na aro gbasara ihe odide ahụ. Ndị odee niile nyere aka na akụkọ a ma kwado ụdị edemede a etinyere.
Inye ego
Ego nchoputa a site na mmekorita nke Latvian Rural Development Programme 2014-2020, oku 16.1 oru Nr. 19-00-A01612-000010 Nchọpụta nke ngwọta ọhụrụ na usoro ọhụrụ mmepe maka arụmọrụ na mmụba dị mma na mpaghara griin haus Latvia (IRIS).
References
- 1. Vijayakumar A, Shaji S, Beena R, Sarada S, Sajitha Rani T, Stephen R, et al. Okpomọkụ dị elu butere mgbanwe n'ịdị mma yana mkpụrụ nke tomato (Solanum lycopersicum L) yana ọnụọgụ myirịta n'etiti genotypes. iji akara SSR. Helion. (2021) 7:e05988. doi: 10.1016/j.heliyon.2021.e0 5988
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