Modulation of the Tomato Fruit Metabolome by LED Light

N. Ntagkas*, C.H. de Vos, E.J. Woltering, Celine Nicole, C.W. Labrie, L.F.M. Marcelis

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

26 Citations (Scopus)


Metabolic profiles of tomatoes change during ripening and light can modulate the activity of relevant biochemical pathways. We investigated the effects of light directly supplied to the fruits on the metabolome of the fruit pericarp during ripening. Mature green tomatoes were exposed to well-controlled conditions with light as the only varying factor; control fruits were kept in darkness. In experiment 1 the fruits were exposed to either white light or darkness for 15 days.
In experiment 2, fruits were exposed to different light spectra (blue, green, red, far-red, white) added to white background light for seven days. Changes in the global metabolome of the fruit pericarp were monitored using LCMS and GCMS (554 compounds in total). Health-beneficial compounds (carotenoids, flavonoids, tocopherols and phenolic acids) accumulated faster under white light compared to darkness, while alkaloids and chlorophylls decreased faster. Light also changed the levels of taste-related metabolites including glutamate and malate. The light spectrum treatments indicated that the addition of blue light was the most effective treatment in altering the fruit metabolome. We conclude that light during ripening of tomatoes can have various effects on the metabolome and may help with shaping the levels of key compounds involved in various fruit quality characteristics.
Original languageEnglish
Article number266
Number of pages19
Issue number266
Publication statusPublished - 26 Jun 2020


  • Irradiance
  • Light regulation
  • Light spectrum
  • Metabolomics
  • Tomato


Dive into the research topics of 'Modulation of the Tomato Fruit Metabolome by LED Light'. Together they form a unique fingerprint.

Cite this