Spectral Quality of Light and the Ripening Characteristics of Tomato Fruit1

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Abstract
Fruit of tomato (Lycopersicon esculentum Mill.) illuminated with red, blue, green, and white lights at the same radiant energy level were compared with controls kept in the dark for texture, color and solids and acid content during the ripening period. Red light was the most effective of the various light sources in softening of the tissue and in lowering the reflectance value in the early stages of ripening. Blue light was most effective in producing the enhancement of red hue in the later stages of ripening. Little effect on solids and acid contents was noticed.

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