Table 4.
Fruit characteristics during the supplemental lighting affected by harvest time ± SEM (n = 21).
| Treatment z | Total Soluble Solids (Brix°) |
Ascorbic Acid Contents y (mg·100 g−1) |
Firmness (N) |
a Value |
|---|---|---|---|---|
| QD-IL | 7.18 ± 0.05 a x | 117.9 ± 3.0 ab | 37.15 ± 0.67 a | 36.28 ± 1.24 a |
| CW-IL | 7.34 ± 0.04 a | 121.7 ± 2.3 a | 38.52 ± 1.40 a | 34.24 ± 0.95 a |
| B+R-IL | 6.87 ± 0.15 b | 114.0 ± 1.4 b | 35.98 ± 0.97 a | 33.37 ± 1.26 a |
| CW-TL | 7.23 ± 0.07 a | 117.7 ± 2.8 ab | 40.52 ± 1.57 a | 34.12 ± 1.02 a |
| Cont | 6.93 ± 0.10 b | 111.4 ± 2.2 b | 39.41 ± 1.50 a | 32.97 ± 0.79 a |
z See Table 1 for details on the treatment included. y In the case of ascorbic acid contents (n = 9). x Means with different letters within column indicate statistically significant differences by Duncan’s multiple range test at the 5% level.