Table 4.
The effect of supplemental light-emitting diode inter-lighting on ion concentrations, soluble solid content (SSC), and total titratable acidity (TTA) of fresh tomato fruits (mean ± SD, n = 7 for the control, and n = 6 for LED-supplemented plants).
| Traits | Treatments | p | |
|---|---|---|---|
| Control | LED | ||
| Anions (mM) | |||
| Chloride (Cl−) | 5.63 ± 0.91 | 5.68 ± 0.53 | 0.909 |
| Nitrate (NO3 −) | 0.167 ± 0.22 | 0.247 ± 0.10 | 0.438 |
| Phosphate (PO4 3+) | 6.10 ± 0.83 | 6.19 ± 0.47 | 0.814 |
| Sulfate (SO4 2+) | 1.36 ± 0.16 | 1.50 ± 0.17 | 0.136 |
| Cations (mM) | |||
| Ammonium (NH4 +) | 0.85 ± 0.11 | 1.11 ± 0.22 | 0.019* |
| Potassium (K+) | 60.0 ± 4.5 | 63.7 ± 6.1 | 0.236 |
| Sodium (Na+) | 1.28 ± 0.16 | 0.89 ± 0.21 | 0.003* |
| Calcium (Ca2+) | 0.13 ± 0.13 | 0.21 ± 0.05 | 0.192 |
| Magnesium (Mg2+) | 2.67 ± 0.19 | 2.82 ± 0.35 | 0.380 |
| SSC (°Brix) | 4.36 ± 0.34 | 4.38 ± 0.18 | 0.870 |
| TAA (g citric acid/100 g tomato) | 0.556 ± 0.044 | 0.607 ± 0.045 | 0.070 |
*indicate significant differences at p < 0.05.