Effect of monochromatic Far-Red light on physical-nutritional-microbiological attributes of red tomatoes during storage

- The Far-Red light improves the cuticle barrier properties against transpiration.
- The lycopene content was reduced to a larger extent in the Far-Red light tomatoes.
- The Far-Red light exposure favorable influences the tomatoes physical parameters.
- The storage affects the light reflectance characteristics of the tomatoes surface.
- Far-Red light improves the tomatoes ability to resist infection by yeasts and molds.

Red tomatoes exposed for one month to monochromatic Far-Red Light (FRL 740 nm) and darkness, respectively at 10 °C were subjected to physical-nutritional-microbiological investigations. The stimulation of wax biosynthesis corroborated with the widening of hydrophobic fraction in the tomatoes wax composition, the narrowing of the diameter and aperture of pericarp cells in tomatoes cuticle during FRL exposure result in tighter cuticle-wax adhesion, enhanced barrier properties against transpiration and improved firmness retention. Moreover, the storage in FRL proves to be more effective as compared to that in darkness in terms of browning index, titratable acidity and ascorbic acid level. Discoloration in the skin of FRL-exposed tomatoes in the end of storage was more pronounced than that of darkness-exposed tomatoes, as result of lycopene content reduction to a greater extent. A significant diminishing in the surface colonization with yeasts and molds was observed in the FRL-exposed tomatoes as compared to those exposed in the darkness. The results are relevant both from the industrial and consumership points of view. The positive influence of FRL on attributes of red tomatoes in storage can be addressed to improve the illumination in warehouses reflected in the prolongation of tomatoes shelf life and nutritional value, reducing of food waste and financial loss.

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