ArticleScientific reports2026
Effects of supplementary lighting with different spectral compositions on plant growth, fruit development, and quality formation of facility-grown tomatoes.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Tomatoes cultivated in facility agriculture often encounter low-light stress in autumn, winter, and early spring. This study aimed to investigate the effects of supplementary lighting with different spectral compositions dominated by red-blue (RB) light on plant growth, fruit development, and quality formation of early spring facility-grown tomatoes. Six supplementary lighting treatments were set up: red-blue (RB), red-blue + red (RB + R), red-blue + blue (RB + B), red-blue + green (RB + G), red-blue + far-red (RB + FR), and red-blue + ultraviolet A (RB + UVA). The treatment with no supplementary lighting served as the control (CK), and supplementary lighting was provided from 06:00 to 08:30 and from 18:30 to 22:00 daily. The results showed that, compared with CK, supplementary lighting with different spectral compositions significantly promoted plant growth, accelerated fruit ripening, and improved yield and quality (P < 0.05). Compared with the RB treatment, the RB + R treatment significantly increased the number of large fruits and yield per plant by 25.79% and 6.94%, respectively, demonstrating a superior effect on promoting yield formation over other treatments; the RB + B treatment was beneficial for increasing stem diameter and leaf SPAD value, and the contents of vitamin C and soluble protein were significantly higher than those in the RB treatment during the late stage of fruit development (fruit color-breaking stage and mature stage); the RB + G treatment had the highest average fruit weight, which was significantly increased by 8.29% compared with the RB treatment; during the late stage of fruit development, the contents of lycopene, soluble protein, amino acids, and total phenols in the RB + G treatment were significantly higher than those in the RB treatment, and the soluble sugar content and sugar-acid ratio was the highest at the fruit mature stage; the RB + FR treatment significantly increased the contents of soluble protein, soluble sugar, amino acids, and the sugar-acid ratio during the late stage of fruit development, and the fruit color parameters (a
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