A postharvest processing method for green-ripe tomatoes

Abstract

The present application belongs to the technical field of fruit and vegetable treatment, and particularly relates to a postharvest treatment method for green-ripe tomatoes. The present application provides a postharvest treatment method for green-ripe tomatoes, which comprises the following steps: soaking green-ripe tomatoes in a chitosan oligosaccharide solution, and then taking out the tomatoes to perform light supplement treatment under a light source; and the light quality of the light source comprises at least one of white light, red light and blue light. The present application combines chitosan oligosaccharide pretreatment with specific light quality and light intensity with specific parameters, so that the appearance color, flavor quality and nutritional value of green-ripe tomatoes after harvest are simultaneously, quickly and efficiently improved.

Description

Technical Field

[0001] This invention belongs to the field of fruit and vegetable processing technology, specifically relating to a post-harvest processing method for green-ripe tomatoes. Background Technology

[0002] Tomatoes, a widely consumed vegetable crop (and also eaten as fruit) worldwide, have their post-harvest quality directly determining their commercial value and consumer acceptance. In actual production, to meet the demands of long-distance transportation and shelf life, tomatoes are often harvested when they reach the Mature Green (MG) stage. At this point, the fruit has completed its growth but has not yet begun the color-changing and flavor-accumulation process. While this harvesting strategy reduces transportation losses, it introduces a series of post-harvest problems: slow and uneven coloring, insufficiently vibrant red color, and inadequate accumulation of flavor and nutrients such as sugars, acids, vitamin C, and carotenoids. Under natural conditions, MG tomatoes color slowly, requiring a longer period (approximately 5-6 days) to reach the color-breaking stage, and the inconsistent ripening process makes it difficult to uniformly plan market entry times, affecting commercial sales.

[0003] Traditional post-harvest ripening methods often rely on chemical treatments (such as ethephon). While these methods can accelerate color change, they pose a risk of chemical residues and often fail to simultaneously improve the nutritional and flavor quality of the fruit. In fact, they may even lead to excessively rapid softening and reduced storage life. Therefore, finding a safe, efficient post-harvest treatment method that can synergistically improve both the appearance and internal nutritional quality of tomatoes has become an urgent need in the industry.

[0004] Based on this, the present invention provides a method for treating green-ripe tomatoes to effectively promote post-harvest ripening, improve quality, and extend shelf life. Summary of the Invention

[0005] As mentioned earlier, while both chitosan oligosaccharide treatment and light regulation technology possess potential, research on organically combining the two and promoting postharvest color change in green-ripe tomatoes through refined synergistic regulation of light intensity and quality remains lacking. This invention addresses this technological gap by proposing a synergistic treatment method that combines chitosan oligosaccharide pretreatment with specific light quality and intensity parameters. This aims to overcome the shortcomings of single technologies and achieve simultaneous, rapid, and efficient improvement in the appearance, color, flavor, and nutritional value of green-ripe tomatoes after harvest.

[0006] In view of the above, the present invention proposes the following technical solution: One of the objectives of this invention is to provide a post-harvest treatment method for green-ripe tomatoes, the method comprising: immersing green-ripe tomatoes in a chitosan oligosaccharide solution, and then placing them under a light source for supplemental lighting treatment.

[0007] In some embodiments, the light quality of the light source includes, but is not limited to, at least one of white light, red light, and blue light.

[0008] In some embodiments, the concentration of the chitosan oligosaccharide solution is 0.04 g / L to 0.16 g / L.

[0009] In some preferred embodiments, the concentration of the chitosan oligosaccharide solution is 0.08 g / L.

[0010] In some embodiments, the soaking time is 0.5 h to 2 h.

[0011] In some embodiments, the supplemental lighting treatment involves providing supplemental lighting under a light source for 4 to 6 hours daily for 3 to 10 days.

[0012] In some preferred embodiments, the supplemental lighting treatment may be 4.0 h, 4.5 h, 5.0 h, 5.5 h, or 6.0 h of supplemental lighting under a light source per day.

[0013] In some embodiments, the total luminous intensity of the light source is 20 μmol·m. -2 ·s - ~60 μmol·m -2 ·s -1 .

[0014] In some embodiments, the light source is red and blue light.

[0015] In some preferred embodiments, the ratio of red light to blue light is 0.8:1 to 1.2:1.

[0016] In some preferred embodiments, the ratio of red light to blue light can be 0.8:1, 0.9:1, 1:1, 1.1:1, or 1.2:1.

[0017] In some preferred embodiments, the ratio of red light to blue light is 1:1.

[0018] The ratio of red light to blue light described in this invention represents the ratio of the number of red light lamps to blue light lamps and / or the ratio of light intensity in a red and blue light mixed incubator.

[0019] In some embodiments, the total intensity of the red and blue light is 40 μmol·m. -2 ·s -1 ~60 μmol·m -2 ·s -1 .

[0020] In some preferred embodiments, the total intensity of the red and blue light is 45 μmol·m. -2 ·s-1 ~55 μmol·m -2 ·s -1 .

[0021] In some preferred embodiments, the total intensity of the red and blue light can be 45 μmol·m⁻¹. -2 ·s -1 46 μmol·m -2 ·s -1 47 μmol·m -2 ·s -1 48 μmol·m -2 ·s -1 49 μmol·m -2 ·s -1 50 μmol·m -2 ·s -1 51 μmol·m -2 ·s -1 52 μmol·m -2 ·s -1 53 μmol·m -2 ·s -1 54 μmol·m -2 ·s -1 55 μmol·m -2 ·s -1 .

[0022] In some embodiments, the light source is white light.

[0023] In some preferred embodiments, the total luminous intensity of the white light is 20 μmol·m. -2 ·s -1 ~30 μmol·m -2 ·s -1 .

[0024] In some preferred embodiments, the total luminous intensity of the white light is 20 μmol·m⁻². -2 ·s -1 21 μmol·m -2 ·s -1 22 μmol·m -2 ·s -1 23 μmol·m -2 ·s -1 24 μmol·m -2 ·s -1 25 μmol·m -2 ·s -1 26 μmol·m -2 ·s -127 μmol·m -2 ·s -1 28 μmol·m -2 ·s -1 29 μmol·m -2 ·s -1 30 μmol·m -2 ·s -1 .

[0025] The second objective of this invention is to provide a tomato product obtained according to the aforementioned processing method, which, compared with tomato products not treated by the aforementioned processing method, has improved fruit appearance gloss, enhanced nutritional quality, or extended shelf life and freshness.

[0026] In some embodiments, the tomato product has a shorter ripening period (the time from green ripening to color breaking) compared to tomato products not treated by the aforementioned method.

[0027] In some embodiments, the tomato product has increased content of carotenoids, anthocyanins, vitamin C, and soluble proteins compared to tomato products not treated by the aforementioned method.

[0028] In some embodiments, the tomato product has an increased sugar-acid ratio compared to tomato products not treated by the aforementioned method.

[0029] In some embodiments, the tomato product has increased fruit firmness and / or reduced metabolic activity compared to tomato products not treated by the aforementioned treatment method.

[0030] In some embodiments, the tomato product has increased red saturation and color intensity, and / or decreased yellow saturation and color angle compared to tomato products not treated by the aforementioned method.

[0031] A third objective of this invention is to provide the use of chitosan oligosaccharide and / or light source supplemental lighting in ripening and / or preserving green-ripe tomatoes.

[0032] In some embodiments, the light quality of the light source includes, but is not limited to, at least one of white light, red light, and blue light.

[0033] In some embodiments, the concentration of the chitosan oligosaccharide solution is 0.04 g / L to 0.16 g / L.

[0034] In some preferred embodiments, the concentration of the chitosan oligosaccharide solution is 0.08 g / L.

[0035] In some embodiments, the soaking time is 0.5 h to 2 h.

[0036] In some embodiments, the supplemental lighting treatment involves providing supplemental lighting under a light source for 4 to 6 hours daily for 3 to 10 days.

[0037] In some preferred embodiments, the supplemental lighting treatment may be 4.0 h, 4.5 h, 5.0 h, 5.5 h, or 6.0 h of supplemental lighting under a light source per day.

[0038] In some embodiments, the total luminous intensity of the light source is 20 μmol·m. -2 ·s -1 ~60 μmol·m -2 ·s -1 .

[0039] In some embodiments, the light source is red and blue light.

[0040] In some preferred embodiments, the ratio of red light to blue light is 0.8:1 to 1.2:1.

[0041] In some preferred embodiments, the ratio of red light to blue light can be 0.8:1, 0.9:1, 1:1, 1.1:1, or 1.2:1.

[0042] In some preferred embodiments, the ratio of red light to blue light is 1:1.

[0043] The ratio of red light to blue light described in this invention represents the ratio of the number of red light lamps to blue light lamps and / or the ratio of light intensity in a red and blue light mixed incubator.

[0044] In some embodiments, the total intensity of the red and blue light is 40 μmol·m. -2 ·s -1 ~60 μmol·m -2 ·s -1 .

[0045] In some preferred embodiments, the total intensity of the red and blue light is 45 μmol·m. -2 ·s -1 ~55 μmol·m -2 ·s -1 .

[0046] In some preferred embodiments, the total intensity of the red and blue light can be 45 μmol·m⁻¹. -2 ·s -1 46 μmol·m -2 ·s -1 47 μmol·m -2 ·s -148 μmol·m -2 ·s -1 49 μmol·m -2 ·s -1 50 μmol·m -2 ·s -1 51 μmol·m -2 ·s -1 52 μmol·m -2 ·s -1 53 μmol·m -2 ·s -1 54 μmol·m -2 ·s -1 55 μmol·m -2 ·s -1 .

[0047] In some embodiments, the light source is white light.

[0048] In some preferred embodiments, the total luminous intensity of the white light is 20 μmol·m. -2 ·s -1 ~30 μmol·m -2 ·s -1 .

[0049] In some preferred embodiments, the total luminous intensity of the white light is 20 μmol·m⁻². -2 ·s -1 21 μmol·m -2 ·s -1 22 μmol·m -2 ·s -1 23 μmol·m -2 ·s -1 24 μmol·m -2 ·s -1 25 μmol·m -2 ·s -1 26 μmol·m -2 ·s -1 27 μmol·m -2 ·s -1 28 μmol·m -2 ·s -1 29 μmol·m -2 ·s -1 30 μmol·m -2 ·s -1 .

[0050] The fourth objective of this invention is to provide a method for promoting postharvest ripening of green-ripe tomatoes, the method comprising: immersing green-ripe tomatoes in a chitosan oligosaccharide solution, and then placing them under a light source for supplemental lighting treatment.

[0051] The fifth objective of this invention is to provide a method for promoting rapid color change and / or improving the nutritional quality of green-ripe tomatoes after harvest. The method includes: immersing green-ripe tomatoes in a chitosan oligosaccharide solution, and then placing them under a light source for supplemental lighting treatment.

[0052] The sixth objective of this invention is to provide a method for extending the post-harvest shelf life of green-ripe tomatoes, the method comprising: immersing green-ripe tomatoes in a chitosan oligosaccharide solution, and then placing them under a light source for supplemental lighting treatment.

[0053] In some embodiments, the light quality of the light source includes, but is not limited to, at least one of white light, red light, or blue light.

[0054] In some embodiments, the concentration of the chitosan oligosaccharide solution is 0.04 g / L to 0.16 g / L.

[0055] In some preferred embodiments, the concentration of the chitosan oligosaccharide solution is 0.08 g / L.

[0056] In some embodiments, the soaking time is 0.5 h to 2 h.

[0057] In some embodiments, the supplemental lighting treatment involves providing supplemental lighting under a light source for 4 to 6 hours daily for 3 to 10 days.

[0058] In some preferred embodiments, the supplemental lighting treatment may be 4.0 h, 4.5 h, 5.0 h, 5.5 h, or 6.0 h of supplemental lighting under a light source per day.

[0059] In some embodiments, the total luminous intensity of the light source is 20 μmol·m. -2 ·s -1 ~60 μmol·m -2 ·s -1 .

[0060] In some embodiments, the light source is red and blue light.

[0061] In some preferred embodiments, the ratio of red light to blue light is 0.8:1 to 1.2:1.

[0062] In some preferred embodiments, the ratio of red light to blue light can be 0.8:1, 0.9:1, 1:1, 1.1:1, or 1.2:1.

[0063] In some preferred embodiments, the ratio of red light to blue light is 1:1.

[0064] The ratio of red light to blue light described in this invention represents the ratio of the number of red light lamps to blue light lamps and / or the ratio of light intensity in a red and blue light mixed incubator.

[0065] In some embodiments, the total intensity of the red and blue light is 40 μmol·m. -2 ·s -1 ~60 μmol·m -2 ·s -1 .

[0066] In some preferred embodiments, the total intensity of the red and blue light is 45 μmol·m. -2 ·s -1 ~55 μmol·m -2 ·s -1 .

[0067] In some preferred embodiments, the total intensity of the red and blue light can be 45 μmol·m⁻¹. -2 ·s -1 46 μmol·m -2 ·s -1 47 μmol·m -2 ·s -1 48 μmol·m -2 ·s -1 49 μmol·m -2 ·s -1 50 μmol·m -2 ·s -1 51 μmol·m -2 ·s -1 52 μmol·m -2 ·s -1 53 μmol·m -2 ·s -1 54 μmol·m -2 ·s -1 55 μmol·m -2 ·s -1 .

[0068] In some embodiments, the light source is white light.

[0069] In some preferred embodiments, the total luminous intensity of the white light is 20~30 μmol·m. -2 ·s -1 .

[0070] In some preferred embodiments, the total luminous intensity of the white light is 20 μmol·m⁻². -2 ·s -1 21 μmol·m -2 ·s -1 22 μmol·m -2 ·s -1 23 μmol·m -2 ·s -1 24 μmol·m -2 ·s -1 25 μmol·m -2 ·s -1 26 μmol·m -2 ·s -1 27 μmol·m -2 ·s -1 28 μmol·m -2 ·s -1 29 μmol·m -2 ·s -1 30 μmol·m -2 ·s -1 .

[0071] Although the application of chitosan oligosaccharide alone or the regulation of LED light quality have been reported in the postharvest field, existing technologies generally have the following limitations: The treatment methods are limited. Existing technologies are mostly limited to single chitosan oligosaccharide coating / immersion treatments or single light treatments. The former is not efficient enough in improving color, while the latter is lacking in maintaining fruit moisture and overall resistance.

[0072] The synergy between light intensity and light quality is often overlooked. Most studies on light modulation focus only on light quality (such as red and blue light) while neglecting the threshold effect of light intensity. While high light intensity can promote color change, it may accelerate water loss; while low light intensity can delay aging, it may lead to color change stagnation. How to configure the most suitable light intensity according to different light qualities to achieve a balance between "promoting color change" and "preserving quality" remains a challenge in current research.

[0073] The quality improvement is uneven. Existing treatments often only address one aspect of the problem (such as color change or sugar addition only), making it difficult to simultaneously achieve a comprehensive improvement in appearance (vibrant color), flavor (high sugar-acid ratio), and nutritional functions (high vitamin C, high carotenoids).

[0074] This invention systematically studies the synergistic regulatory effects of chitosan oligosaccharides, specific light qualities (white light, blue light, red light), and specific light intensity parameters (high light intensity, low light intensity), and formulates a systematic post-harvest treatment method. This method involves immersing green-ripe tomatoes in a chitosan oligosaccharide solution, then placing them under a light source for supplemental lighting. The light quality of the light source includes at least one of white light, red light, and blue light; the concentration of the chitosan oligosaccharide solution is 0.04 g / L to 0.16 g / L; the immersion time is 0.5 h to 2 h; the supplemental lighting treatment involves 4 h to 6 h of supplemental lighting daily for 3 to 10 days; and the total light intensity of the light source is 20 μmol·m⁻¹. -2 ·s -1 ~60 μmol·m -2 ·s -1 To address the shortcomings of existing technologies, such as slow color change, poor quality, limited control methods, and inability to meet different commercial objectives in green-ripe tomatoes, a post-harvest treatment method for green-ripe tomatoes is proposed, which can achieve the dual technical goals of rapid ripening and market launch as well as long-term preservation and transportation.

[0075] Compared with the prior art, the present invention has at least the following beneficial effects: (1) This invention solves the problems of slow color change and inconsistent ripening cycle of tomatoes in the green ripening stage after harvest. Under natural conditions, green ripening tomatoes change color slowly, requiring a long time to enter the color breaking stage, and the ripening process is inconsistent. This invention, through specific light quality and intensity treatment (especially high-intensity red and blue light RB-H), can significantly accelerate fruit color change, making the fruit noticeably red 3 days after treatment and basically fully red 5 days after treatment, shortening the time from the green ripening stage to the color breaking stage, and achieving a consistent ripening cycle.

[0076] (2) This invention addresses the problem of insufficient improvement in the nutritional quality of green-ripe tomatoes after harvest. Conventional postharvest treatment methods are insufficient to simultaneously promote the accumulation of multiple nutrients in green-ripe tomato fruits. In this invention, high-intensity red and blue light (RB-H) treatment can significantly increase the content of carotenoids, anthocyanins, vitamin C, and soluble proteins, thereby greatly improving the antioxidant and overall nutritional quality of the fruit. This invention is the first to clearly define the equal proportion of red and blue light mixed with an intensity of 50±5 μmol·m -2 ·s -1 The PPFD treatment combination has a synergistic effect in promoting color change and improving nutritional quality (carotenoids, anthocyanins, vitamin C, and soluble proteins).

[0077] Furthermore, this invention is the first to clearly demonstrate the dual enhancing effect of high-intensity red-blue light (RB-H) on anthocyanins and carotenoids. Anthocyanins are found in low amounts in tomatoes and are traditionally thought to be mainly present in purple fruits and vegetables. This invention discovers that high-intensity red-blue light (RB-H) treatment can significantly increase the anthocyanin content in tomatoes.

[0078] (3) It solves the problem of poor fruit flavor quality control. Existing technologies are difficult to maintain or improve the flavor quality of tomatoes while promoting ripening, and are prone to problems such as insufficient sugar accumulation or excessive acidity and imbalance of sugar-acid ratio. This invention can significantly increase the soluble solids content and reduce the titratable acid content by high light intensity red and blue light RB-H treatment, thereby obtaining the highest sugar-acid ratio and achieving a sweet and sour flavor optimization.

[0079] (4) This invention solves the problem of uneven effects of post-harvest treatment on fruit firmness and storage resistance. Some ripening-promoting treatments can lead to premature softening of the fruit and shorten its shelf life; while treatments that delay ripening may affect flavor and nutritional quality. This invention discovers that light quality and light intensity have a "two-way regulatory" effect on tomato ripening. It is the first systematic disclosure that the same light quality promotes color change under high light intensity, but delays color change under low light intensity.

[0080] This invention overcomes the technical bias that "the higher the light intensity, the better," and discovers that for both blue and white light, low light intensity (25±5 μmol·m) is optimal. -2 ·s -1 PPFD inhibits color change and reduces nutritional quality; while high light intensity (50±5 μmol·m) -2 ·s -1 PPFD (Precipitation-Free Fruiting) promotes ripening. However, red and blue light, regardless of intensity, is superior to natural light. This discovery breaks the simplistic linear thinking that "higher light intensity equals better results," providing a two-way regulatory strategy for postharvest treatment (rapid ripening or delayed senescence). High-intensity red-blue light (RB-H) treatment accelerates fruit ripening and softening, suitable for scenarios requiring rapid market entry and immediate consumption; low-intensity white light (WL) treatment maintains higher fruit firmness and lower metabolic activity, significantly extending postharvest shelf life, suitable for scenarios requiring long-term storage and transportation or delayed senescence.

[0081] (5) It has good industrial applicability. Simple operation and controllable cost: Chitosan oligosaccharide is a commercially available water-soluble fertilizer with low cost and simple soaking operation; LED light source is a conventional plant cultivation box light source, and light quality / intensity can be controlled by color-changing tape and light-blocking film, and the equipment modification is simple; 4 hours of supplemental lighting per day, low energy consumption, suitable for commercial application. Applicable to multiple links in the post-harvest tomato industry chain: Production end (cooperatives / planting bases), LED supplemental lighting system can be deployed in the post-harvest processing workshop, using high light intensity red and blue light (RB-H) treatment to quickly ripen green-ripe tomatoes and shorten the market cycle; Logistics end (cold chain storage), low light intensity white light (WL) treatment is used to extend shelf life and reduce transportation losses; Sales end (supermarkets / e-commerce), ripening or preservation treatment can be selected according to the sales plan to achieve "ripening on demand".

[0082] (6) Significant economic benefits and broad application prospects. High-intensity red-blue light (RB-H) treatment can make green-ripe tomatoes enter the color-breaking stage in 3 days and turn completely red in 5 days, shortening the time by 2-3 days compared to natural light (about 5-6 days for color breaking); the sugar-acid ratio is improved, which can improve the taste; and the nutritional indicators such as carotenoids, anthocyanins, and vitamin C are improved. The method of this invention is not only applicable to the "Fenjunmei" variety, but its technical principle (chitosan oligosaccharide + light quality / light intensity control) can be extended to other green-ripe tomato varieties, and even other climacteric fruits (such as peppers, melons, bananas, etc.), which is in line with the national policy orientation of "reducing losses and increasing efficiency" and "post-harvest loss reduction of agricultural products", and has social benefits.

[0083] In summary, this invention systematically solves the technical problems of slow color change, poor color, insufficient improvement in nutritional and flavor quality, and difficulty in balancing firmness and storage resistance in green-ripe tomatoes after harvest by combining chitosan oligosaccharide soaking with synergistic regulation of light intensity based on specific light quality and parameters. It also provides selectable optimized treatment solutions according to different commercial objectives (rapid market launch or long-term preservation). Attached Figure Description

[0084] Figure 1 The illustration shows the state of the green-ripe "Pink Junmei" tomato fruit used in this invention. A represents the harvesting state of the green-ripe "Pink Junmei" tomato; B represents the state of the "Pink Junmei" tomato after harvesting, transported back to the laboratory in a preservation box; C shows three green-ripe tomato fruits of the same size and ripeness, with the upper half showing the ventral side of the tomato fruit and the lower half showing the back side of the tomato fruit.

[0085] Figure 2 The parameters of the light source, light quality, and light intensity, along with their corresponding spectral diagrams, are shown in this invention.

[0086] Figure 3 The chitosan oligosaccharide organic water-soluble fertilizer used in this invention is shown. A represents the front of the chitosan oligosaccharide organic water-soluble fertilizer packaging; B represents the back of the packaging.

[0087] Figure 4 This study shows the ripening and color change of green-ripe tomatoes over 7 days under different treatment conditions. The tomatoes were divided into four groups: NLS, WH, WL, BH, BL, RB-H, and RB-L, with three fruit samples in each group.

[0088] Figure 5 This shows the number of days required for tomatoes to progress from green ripening to color breaking stage under different treatments. The vertical lines represent the mean ± standard error (n=9). Different lowercase letters indicate Duncan's multiple range test in... p Significant separation was achieved when the value was ≤0.05.

[0089] Figure 6The effects of different treatments on the content of ripening-related pigments in tomato peel are shown. Vertical lines represent the mean ± standard error (n=9). Different lowercase letters indicate Duncan's multiple range test at different time points. p Significant separation was observed when the concentration was ≤0.05. Here, A represents the effect of different treatments on the carotenoid content in tomato peel; B represents the effect of different treatments on the anthocyanin content in tomato peel.

[0090] Figure 7 The effects of different treatments on tomato fruit dry weight / fresh weight (DW / FW) and fruit firmness are shown. Vertical lines represent the mean ± standard error (n=9). Different lowercase letters indicate Duncan's multiple range test at... p Significant separation was observed when the concentration was ≤0.05. Here, A represents the effect of different treatments on the dry / fresh weight of tomato fruit; B represents the effect of different treatments on the firmness of tomato fruit.

[0091] Figure 8 The effects of different treatments on the flavor quality of tomato fruit are shown. Vertical lines represent the mean ± standard error (n=9). Different lowercase letters indicate Duncan's multiple range test at different time points. p Significant separation was observed when the concentration was ≤0.05. A represents the effect of different treatments on the soluble solids content of tomato fruit; B represents the effect of different treatments on the titratable acid content of tomato fruit; and C represents the effect of different treatments on the sugar-acid ratio of tomato fruit.

[0092] Figure 9 The effects of different treatments on the nutritional quality of tomato fruits are shown. Vertical lines represent the mean ± standard error (n=9). Different lowercase letters indicate Duncan's multiple range test at different time points. p Significant separation was observed at concentrations ≤0.05. A represents the effect of different treatments on the vitamin C content of tomato fruits; B represents the effect of different treatments on the soluble protein content; and C represents the effect of different treatments on the polyphenol oxidase activity of tomato fruits. Detailed Implementation

[0093] To enable those skilled in the art to better understand and implement the technical solutions of the present invention, the present invention will be further described below in conjunction with specific embodiments and accompanying drawings.

[0094] Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly used in the field to which this invention pertains. For the purposes of interpreting this specification, the following definitions will apply, and where appropriate, terms used in the singular will also include the plural forms, and vice versa.

[0095] Unless the context clearly indicates otherwise, the terms “a” and “an” as used herein include plural references. For example, reference to “a cell” includes multiple such cells and equivalents known to those skilled in the art, etc.

[0096] As used herein, the term "about" indicates a range of ±20% of the following value. In some embodiments, the term "about" indicates a range of ±10% of the following value. In some embodiments, the term "about" indicates a range of ±5% of the following value.

[0097] The numerical ranges used in this article should be understood as including all numbers within that range. For example, the range 1 to 20 should be understood to include any number, combination of numbers, or subrange from the following group: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20.

[0098] As used herein, the term "comprising" or "including" means "including, but not limited to." This term is intended to be open-ended to specify the presence of any of the stated features, elements, integers, steps, or components, but does not exclude the presence or addition of one or more other features, elements, integers, steps, components, or groups thereof. Therefore, the term "comprising" includes the more restrictive terms "consisting of" and "substantially consisting of." In one embodiment, the term "comprising" as used throughout the application, particularly in the claims, may be replaced by the term "consisting of."

[0099] As used herein, the terms “optional,” “any,” “arbitrary,” or “any one” mean that the event or situation described below may, but does not have to, occur, including the circumstances in which the event or situation occurs or does not occur. As used herein, “an” and “a” refer to one or more grammatical objects.

[0100] The term “and / or” as used herein should be understood to mean any one of the options or any combination of two or more of the options.

[0101] The term "tomato" as used herein also includes other names such as "tomato," "foreign persimmon," "foreign plum," "foreign persimmon," "red eggplant," and "foreign eggplant," etc. It is an annual herbaceous plant belonging to the genus *Solanum* of the Solanaceae family, and its botanical characteristics include, but are not limited to, the following: leaves are pinnately compound, with a wedge-shaped, somewhat oblique base and irregular serrations; corolla is radiate, yellow, with narrowly oblong lobes; berries are oblate or nearly spherical, fleshy and juicy, orange-yellow or bright red, with a smooth surface; flowering and fruiting occurs in summer and autumn; seeds are yellow and covered with soft hairs. Those skilled in the art should understand that the tomato described in this invention is not limited to a single variety (e.g., *Solanum lyratum*, *Solanum lyratum*, or *Solanum lyratum*, etc.). Any tomato that meets the botanical taxonomic characteristics of "tomato" should be considered within the scope of the tomato described in this invention. In some embodiments, the tomato also includes genetically modified tomatoes.

[0102] As used herein, the term "tomato product" refers to (mature) tomato products obtained by processing green-ripe tomatoes after harvesting and exfoliation using the methods described in this invention (non-genetically modified or transgenic techniques). The performance enhancements obtained in these tomato products (including, but not limited to, the content of carotenoids, anthocyanins, vitamin C, and soluble proteins) are not genetically stable, meaning they cannot be passed on to offspring through hereditary traits. Therefore, those skilled in the art should understand that the tomato products described in this invention do not fall under the category of "plant varieties" as defined by patent law.

[0103] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. Unless otherwise specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. All reagents or instruments without a specified manufacturer are commercially available conventional products. Numerous specific details are provided in the following detailed embodiments to better illustrate the invention. The specific embodiments described herein are for illustrative purposes only and are not intended to constitute any limitation on the invention. Furthermore, descriptions of well-known structures and techniques are omitted in the following description to avoid unnecessarily obscuring the concept of the invention.

[0104] The experimental materials and methods involved in this invention are as follows: (1) Introduction and source of experimental materials: The fruit was selected from the Shouguang Demonstration Base of Shanghai Qiande Seed Industry Co., Ltd. - the flavorful tomato "Fenjunmei", which is a medium-sized fruit with a single fruit weight of about 40 ± 5 g. It turns red when fully ripe.

[0105] (2) Requirements for experimental materials: Newly bred tomato seedlings, naturally grown and pollinated, without any exogenous treatment. For fruit experiments, flowers were marked on the day the tomato plants flowered to determine the fruit development and ripening stage (Zhang H, Zhang K, Zhao X, Bi M, Liu Y, Wang S, et al. Galactinol synthase 2 influences the metabolism of chlorophyll, carotenoids, and ethylene in tomatofruits). J Exp Bot 2024; J75(11):3337-50.). At 8:00 AM on January 21, 2026, when the tomato fruits in the greenhouse reached the mature green stage (MG, mature green, the fruit is completely green, about 35 days after flowering, and the fruit size no longer increases) (Gramegna G, Rosado D, Sánchez Carranza AP, Cruz AB, Simon-Moya M, Llorente B, et al. PHYTOCHROME-INTERACTING FACTOR 3 mediates light dependentinduction of tocopherol biosynthesis during tomato fruit ripening). Plant Cell Environ When harvesting tomatoes of the same size and ripeness, they were picked and transported back to the experiment in a sealed container within 2 hours of harvesting. Tomatoes of the same size, without any wounds or damage on the surface and with intact stems were selected for subsequent experiments. Figure 1 ).

[0106] (3) Experimental location and environment: Laboratory indoor natural light and plant light incubator. The experiment of this invention uses the indoor natural light environment in northern China during the corresponding season as a control.

[0107] In late January in northern China (Shouguang, Weifang, Shandong), the laboratory daytime heating temperature reached 20℃~25℃, and the nighttime temperature was 15℃~20℃, with a relative humidity of 60%~65%. The average light intensity of the natural light source (NLS) on the window-side experimental table, measured using the "five-point method," was 50 ± 5 μmol·m⁻². -2 ·s -1 PPFD.

[0108] The entire plant cultivation box has three vertical layers, each containing three equal-volume cultivation chambers from top to bottom. Each layer of cultivation chambers is separated into two individual chambers on each side by a 100% light-blocking black plastic light-blocking panel. Therefore, the cultivation box contains three layers with two cultivation chambers per layer, for a total of six cultivation chambers. These six cultivation chambers are completely opaque but allow for air circulation, ensuring consistent temperature and humidity. According to the experimental design, the built-in light source of this cultivation box was modified in terms of color and brightness: a single layer of LED color-changing tape (red or blue) was used to evenly and completely wrap the LED tubes that needed color modification, completely covering the original light quality. The light source in the right-side cultivation chamber of each layer was covered with a 50% light-transmitting light-blocking film to reduce light intensity. The final light quality and intensity treatment groups were as follows: From top to bottom, the first layer was full-spectrum white light (the original light quality provided by the incubator, white, W; high intensity WH on the left, low intensity WL on the right) / blue light (all lamps were covered with a single layer of blue color-changing tape, bluelight, B; high intensity BH on the left, low intensity BL on the right) / red and blue light (the original lamps were covered with a single layer of red or blue color-changing tape at intervals, red:blue = 1:1, red and blue mixed lights, RB; high intensity RB-H on the left, low intensity RB-L on the right). The intensity of the high-intensity light was 50 ± 5 μmol·m -2 ·s -1 PPFD, with an intensity of 25 ± 5 μmol·m at low light intensity. -2 ·s -1 PPFD. Photoperiod, temperature & humidity settings in the plant incubator: 12 h light / 20℃~25℃ and 12 h dark / 15℃~20℃, relative humidity in the incubator 60%~65%. Figure 2 ).

[0109] (4) Selection of chitosan oligosaccharide organic water-soluble fertilizer: purchased from Hebei Terafeng Agricultural Technology Co., Ltd. (Vasa brand) Figure 3 ).

[0110] Specific experimental processing methods: Before the light treatment in this experiment, the green-ripe tomatoes "Fenjunmei" were soaked in a chitosan oligosaccharide aqueous solution with a concentration of 0.08 g / L (i.e., chitosan oligosaccharide organic water-soluble fertilizer diluted 1000 times) for 1 hour. After being taken out, they were naturally air-dried at room temperature before the subsequent 7-day light treatment experiment was carried out.

[0111] Control group: The light environment was the natural light environment in the laboratory throughout the experiment, which lasted for 7 days; Experimental group: From 17:00 to 21:00 every day, tomatoes that were originally in the natural light environment of the laboratory were placed in the above-mentioned modified plant cultivation boxes with different light quality and light intensity for 4 hours of supplemental light, and then taken out and returned to the natural environment of the laboratory. This was repeated for 7 days.

[0112] To avoid light differences caused by different locations, the positions of tomatoes within the same treatment were randomly rotated before turning on the lights each day. After the treatment, except for the tomatoes photographed and weighed, the seeds, pectin, and placenta of all other fruits were removed. Then, peel samples were taken from near the equator of the fruit and quickly stored in a -80°C freezer.

[0113] Quantity of experimental materials: 7 treatments × 30 fruits = 210 fruits.

[0114] (5) Observation of appearance and color and recording of the number of days required from green ripening to color breaking. During the entire 7-day storage treatment period, 9 tomato fruits for each treatment were marked for color observation. Every day, 3 tomato fruits with consistent color changes were selected for visual evaluation and photographing of their color changes. Figure 4 The stage where the color changes from green to light yellow is considered the entry into the color-breaking stage, and the average number of days from the beginning of the "green ripening stage" to the color-breaking stage is calculated for each treatment. Figure 5 ).

[0115] (6) Determine the appearance color of the fruit using a colorimeter. On the 7th day of the experiment, the appearance color index of tomato fruits under different treatments was measured using a YQ-Z-48A colorimeter (Table 1). Nine fruits were taken from each treatment, and the brightness L value (the larger the value, the higher the brightness), red saturation a value (the larger the value, the deeper the red), and yellow saturation b value (the larger the value, the deeper the yellow) of the peel in four directions at the equator were measured. The larger the color saturation C, the easier it is to color. The chromaticity angle H (°) ​​represents the comprehensive color index, which is divided into purple-red, red, orange, yellow, yellow-green, green, and blue-green from 0° to 180°, i.e. H=0, purple-red; H=90, yellow; H=180, blue-green. The calculation of C and H is shown in equations (1) and (2) respectively (Guo Donghua, Bai Hong, Shi Pei, et al. Effects of bagging at different times on the volatile components and coloring of “Ruiguang 19” nectarines [J]. Food Science, 2016, 37(8): 242-247.).

[0116] C / %= (1) H / (°)=tan -1 [(b / a)×(180 / Π)] (2) (7) Determination of carotenoid content The experimental procedure for detecting carotenoid content should be followed according to Solarbio's "Plant Carotenoid Content Detection Kit (Catalog No.: BC4330; Specification: 50T / 48S)" instruction manual.

[0117] (8) Determination of anthocyanin content The experimental procedure for detecting anthocyanin content in plants should refer to the Solarbio "Plant Anthocyanin Content Detection Kit (Catalog No.: BC1380; Specification: 50T / 24S)" instruction manual.

[0118] (9) Determination of dry weight / fresh weight (DW / FW) of tomato fruit After 7 days of treatment, 9 tomatoes from each treatment were taken, and each tomato was weighed individually to determine its fresh weight (FW). They were then dried in a drying oven at 85°C (Venticell-222, MMM Medcenter Einrichtungen GmbH, Munich, Germany) for 7 days until constant weight, and then weighed again to determine the dry weight (DW) using a semi-micro electronic balance (Sartorius, Germany). The ratio of dry weight to fresh weight was calculated to assess dry matter retention. Figure 7 A).

[0119] (10) Determination of tomato fruit firmness After 7 days of treatment, 9 tomatoes from each treatment were taken and their firmness was assessed using a fruit texture tester (CT3, Brookfield Inc., Middleboro, MA, USA). In the puncture test, a cylindrical probe with a diameter of 2 mm was inserted 7 mm deep into the equatorial region of each fruit, and the maximum force (peak value) was recorded. Figure 7 B).

[0120] (11) Determination of flavor quality of tomato fruit After 7 days of treatment, 9 tomatoes from each treatment were used to measure flavor-related indicators using the Pocket Brix-Acidity MeterMaster Kit PAL-BXIACID1 (ATAGO, Japan; measurement range: soluble solids 0.0%–25.0%, titratable acid 0.00 g / 100 mL–2.00 g / 100 mL). Soluble solids content (refractive index): at least 0.3 mL of juice was squeezed from the equatorial region, dropped onto the refractometer prism, calibrated with distilled water, and the reading was recorded. Figure 8 A). Titratable acid content (expressed as citric acid equivalent): After diluting the juice 50 times, take at least 0.3 ml and drop it onto the measuring port for measurement. Figure 8 B). Sugar-acid ratio: The ratio of soluble solids content to titratable acid content (B). Figure 8 (C).

[0121] (12) Determination of ascorbic acid content in tomato fruit The experimental procedure for ascorbic acid (AsA) content detection should refer to the Solarbio "Ascorbic Acid (AsA) Content Detection Kit (Catalog No.: BC1230; Specification: 50T / 48S)" instruction manual.

[0122] (13) Determination of soluble protein content Soluble protein content in tomato fruit was extracted using the Coomassie brilliant blue G-250 method. 2.0 g of fruit and vegetable sample tissue was weighed, added to 5 mL of distilled water or buffer, and homogenized. The homogenate was then centrifuged at 12000×g for 20 min at 4℃. The supernatant was collected as the soluble protein extract and stored at low temperature for later use. 1.0 mL of the sample extract supernatant (diluted appropriately according to protein content) was placed in a stoppered test tube, and 5.0 mL of Coomassie brilliant blue G-250 solution was added. The mixture was thoroughly mixed, allowed to stand for 2 min, and then the absorbance was measured at 595 nm using the same method as for preparing the standard curve. This process was repeated three times. Based on the absorbance values, the corresponding protein micrograms were found on the standard curve. The soluble protein content in the fruit and vegetable tissue was calculated, expressed as milligrams of soluble protein per gram of fruit and vegetable tissue, i.e., mg / g FW. Calculation formula:

[0123] Soluble protein content (mg / g FW) = (C×V) / (Vs×W×1000).

[0124] In the formula: C — The amount of protein obtained from the standard curve, in µg; V—Total volume of sample extract, mL; Vs—Volume of sample extract taken during the determination, mL; W – Sample weight, in g.

[0125] (14) Polyphenol oxidase activity assay The experimental procedure for polyphenol oxidase activity assay should be performed in accordance with the Solarbio "Polyphenol Oxidase Activity Assay Kit (Catalog No.: BC0190; Specification: 50T / 24S)" instruction manual.

[0126] (15) Statistical analysis In this invention, all fruits were randomly sampled. Data were processed, plotted, and statistically analyzed using Excel 2016 and DPS software package 19.05 (DPS for Windows, 2009). One-way ANOVA was performed using SAS software (Statistical Analysis System, Version 9.1; SAS Institute, Cary, NC, USA). pDuncan's multiple range test was performed at a significance level of ≤0.05 to assess significant differences between treatments. Each treatment included nine physiologically consistent fruits, and results are expressed as mean ± standard error.

[0127] Example 1: Maturation and color change status of green-ripe tomatoes within 7 days under different treatments The ripening / color change process of the fruit from green to red was recorded over 7 days. The post-harvest color changes of the fruit under different light quality / intensity treatments are shown in the figure. Figure 4 and Figure 5 ).

[0128] Before the light treatment, the green ripe tomatoes “Fenjunmei” were soaked in a chitosan oligosaccharide solution with a concentration of 0.08 g / L for 1 h to 1.5 h. After being taken out, they were naturally air-dried at room temperature before the subsequent 7-day light treatment experiment.

[0129] Grouping and Treatment (Treatment Groups). Control Group: Natural NLS light; Experimental Groups: WH high-intensity white light / WL low-intensity white light; BH high-intensity blue light / BL low-intensity blue light; RB-H high-intensity red-blue light / RB-L low-intensity red-blue light. Time Points: Day 1 to Day 7, reflecting the dynamic changes in color over time.

[0130] The results showed that, compared to the NLS control group, the fastest color-changing group (high-intensity red-blue light RB-H) showed a noticeable reddish tinge by Day 3 and was almost completely red by Day 5, making it the fastest maturation / color-changing treatment. The second fastest color-changing groups (high-intensity blue light BH and low-intensity red-blue light RB-L) showed a slightly slower color-changing speed than high-intensity red-blue light RB-H, achieving full red by Days 6-7. The slowest color-changing groups (low-intensity white light WL and low-intensity blue light BL) only began to show noticeable color change by Days 4-5 and only approached full red by Day 7, significantly delaying the maturation process. White light effect: High-intensity white light WH showed a faster color-changing speed than low-intensity white light WL, indicating that light intensity has a positive effect on white light-induced color change. Red-blue light effect: High-intensity red-blue light RB-H was the most effective maturation-promoting factor among all treatments. Blue light effect: High-intensity blue light BH promoted color change, while low-intensity blue light BL inhibited color change, showing a clear light intensity dependence.

[0131] Key findings: Light quality and intensity jointly regulate fruit color change. Red-blue light (RB) and blue light (B) significantly accelerate fruit ripening at high intensities, while significantly delaying it at low intensities; white light (W) also shows that high intensity promotes color change, while low intensity inhibits it. The optimal ripening treatment is high-intensity red-blue light (RB-H), which can be considered a highly efficient light quality combination for postharvest ripening, providing direct visual evidence for postharvest preservation or ripening techniques. If the goal is rapid ripening and early market availability, high-intensity red-blue light (RB-H) should be the preferred choice, followed by high-intensity blue light (BH).

[0132] Example 2: Effects of different light sources on the color of tomato fruits This experiment measured the brightness (L), red saturation (a), yellow saturation (b), color saturation (C), and color angle (H) of "Fenjunmei" tomato fruits, and investigated the effects of different light sources and light intensities on the appearance and color quality of the fruits. The results are shown below: 1. Brightness (L value) As can be seen from the L values ​​in Table 1, different light source treatments have a significant impact on the brightness of "Fenjunmei" tomato fruits. P <0.05), among which the fruit brightness values ​​of the WH, BH, and BL treatment groups were significantly higher than those of other treatment groups, while there was no significant difference in brightness among the NLS, WL, RB-L, and RB-H treatment groups. P >0.05).

[0133] 2. Red saturation (α value) The a-value of the RB-H treatment group (22.55±1.27) was significantly higher than that of all other treatment groups. P <0.05), which is 39.45% higher than that of the WL group (16.17±1.17), indicating that the RB-H treatment can significantly deepen the redness of tomato fruits; the a values ​​of the other treatment groups did not differ significantly, and the red saturation was at a moderate level.

[0134] 3. Yellow saturation (b-value) The b-value of the WL treatment group (15.31±0.97) was significantly the highest, while the b-value of the RB-H treatment group (6.28±1.54) was significantly the lowest, decreasing by 59.00% compared to the WL group. The b-value of the RB-L treatment group (9.29±1.27) was also significantly lower than that of most treatment groups. These results indicate that the RB series of light quality treatments significantly reduced the yellow saturation of the fruit and inhibited yellow coloring, while the WL treatment enhanced yellow expression.

[0135] 4. Color saturation (C value) The C value of the RB-H treatment group (43.41±1.70) was significantly the highest, which was 33.28% higher than that of WL (32.57), indicating that this treatment can significantly improve the fruit coloring ability and make the fruit easier to color. The C value of the WL treatment group was significantly the lowest, indicating the weakest coloring ability. There was no significant difference in C value among the other treatment groups.

[0136] 5. Color Angle (H Value) The H value of the RB-H treatment group (21.35±1.97) was significantly the lowest, and the overall fruit color was the most reddish; the H value of the WL treatment group (52.32±0.55) was significantly the highest, and the color was the most yellow; the H values ​​of the NLS and RB-L treatment groups were similar (about 35), and the color was more orange-red; the H values ​​of the WH, BH, and BL treatment groups were between 47 and 52, and the color was more yellow-orange.

[0137] Based on a, b, c, and h values, the RB-H treatment significantly improves the red saturation and color intensity of the fruit while reducing the yellow saturation and chromatic angle. It is the optimal treatment for improving the appearance and color of tomato fruit and promoting red coloring.

[0138] Table 1. Effects of indoor natural light, light quality, and light intensity on the appearance and color of tomato fruits. In the table: Brightness L* value (the larger the value, the brighter the brightness); Red saturation a* value (the larger the value, the deeper the red); Yellow saturation b* value (the larger the value, the deeper the yellow); Color saturation (C) is higher, indicating easier coloring; Chromaticity angle (H) represents the comprehensive color index, ranging from 0° to 180° as follows: magenta, red, orange, yellow, yellow-green, green, and blue-green, i.e., H=0, magenta; H=90, yellow; H=180, blue-green. Mean ± standard error (n=9). Different lowercase letters indicate Duncan's multiple range test. p Significant separation was achieved when the value was ≤0.05.

[0139] Example 3: Effects of different light sources on the carotenoid content of tomato fruits Carotenoids are key substances that give tomatoes their color and provide important nutrients, and their accumulation is significantly affected by the type of light source. (From the carotenoid content bar chart...) Figure 6 As can be seen from A), different light source treatments have a significant effect on the carotenoid content of "Pinkberry" tomato fruits. P <0.05). Among them, the carotenoid content of the RB-H treatment group was significantly higher than that of all other treatment groups, showing the best nutrient accumulation effect; the content of the RB-L, BH and BL treatment groups was higher than that of the NLS group; the content of the WH and WL treatment groups was the lowest, and the content of the WL treatment group was significantly lower than that of most other treatment groups.

[0140] In summary, RB-H treatment significantly increased the carotenoid content in tomato fruits, greatly improving the nutritional quality of the fruits; in contrast, white light treatment had the weakest effect on promoting carotenoid accumulation.

[0141] Example 4: Effects of different light sources on anthocyanin content in tomato fruits Anthocyanins are essential substances that contribute to the red color of tomato fruits and their antioxidant activity; their accumulation is significantly influenced by the type of light source. (From the bar chart of anthocyanin content...) Figure 6 As can be seen from B), different light source treatments have a significant effect on the anthocyanin content of tomato fruits. P<0.05). Among them, the anthocyanin content of the high-intensity red-blue light (RB-H) treatment group was significantly higher than that of all other treatment groups, showing the best nutrient accumulation effect; the content of the RB-L and BH treatment groups was also significantly higher than that of NLS; while the anthocyanin content of the WL treatment group was the lowest and significantly lower than that of most other treatment groups.

[0142] In summary, high-intensity red and blue light (RB-H) treatment significantly increased the anthocyanin content of tomato fruits, greatly enhancing their antioxidant nutritional value. In contrast, white light treatment, especially low-intensity white light (WL), had the weakest effect on promoting anthocyanin accumulation.

[0143] Example 5: Effects of different light sources on the dry weight / fresh weight (DW / FW) of tomato fruits The dry weight to fresh weight (DW / FW) ratio is an important indicator reflecting the degree of dry matter accumulation in tomato fruits, and its changes are significantly affected by the type of light source. (From the DW / FW ratio bar chart...) Figure 7 As can be seen from A), different light source treatments have a significant impact on the accumulation of dry matter in tomato fruits. P <0.05). Among them, the DW / FW ratio of the RB-H treatment group was significantly higher than that of all other treatment groups, showing the strongest dry matter accumulation capacity; the ratios of the RB-L, BH, and BL treatment groups were significantly higher than those of the NLS group; the ratios of the WH and WL treatment groups were the lowest, and the ratio of the WL treatment group was significantly lower than that of most other treatment groups.

[0144] In summary, RB-H treatment significantly increased the dry weight / fresh weight ratio of tomato fruits, promoted efficient accumulation of dry matter, and was beneficial to improving fruit plumpness and commercial quality. In contrast, white light treatment had the weakest effect on promoting dry matter accumulation, with WL treatment showing the worst effect.

[0145] Example 6: Effects of different light sources on the firmness of tomato fruits Fruit firmness is an important indicator reflecting the storage resistance and shelf life of tomatoes, and its changes are significantly affected by the type of light source. (From the firmness peak bar chart...) Figure 7 As can be seen from B), different light source treatments have a significant impact on the firmness of tomato fruits. P <0.05). Among them, the peak hardness of the WL treatment group was significantly higher than that of all other treatment groups, showing the strongest fruit firmness and storage resistance; the hardness of the WH treatment group was second, significantly higher than that of the NLS group; while the peak hardness of the RB-H treatment group was the lowest, significantly lower than that of most other treatment groups, indicating that the fruit was more likely to ripen and soften under this treatment.

[0146] In summary, tomatoes treated with WL mature later and have higher fruit firmness, which enhances their storage resistance and helps extend their post-harvest shelf life. In contrast, RB-H treatment accelerates fruit ripening and softening, as well as flavor development, making them more suitable for market sales.

[0147] Example 7: Effects of different treatment conditions on the flavor and quality of tomato fruit There were significant differences in the effect of different treatment groups on the soluble solids content of the flavorful tomato "Pinkberry". Figure 8 (A). Among them, the RB-H group had the highest soluble solids content, significantly higher than other treatment groups, indicating that this treatment condition was most conducive to the accumulation of soluble solids such as sugars in the flavorful tomato "Pink Berry". The WL group had the lowest soluble solids content, showing a certain inhibitory effect on the accumulation of soluble solids. The NLS and BH groups had moderate contents, while the WH, BL, and RB-L groups showed a gradually increasing trend, presenting an overall content gradient of "RB-H > RB-L > BH ≈ NLS > BL > WH > WL". Figure 8 (A). In summary, different treatments have a significant regulatory effect on the accumulation of soluble solids in tomato fruits. The RB-H treatment is the optimal solution for improving the soluble solids content of the flavorful tomato "Fenjunmei". This result can provide a scientific basis for optimizing the flavor quality control measures of the flavorful tomato "Fenjunmei".

[0148] There were significant differences in the effects of different treatment groups on the acidity (converted to citric acid content) of the flavor-enhancing tomato "Pinkberry". Figure 8 (B). Among them, the WL group had the highest acidity content, significantly higher than other treatment groups, indicating that this treatment condition was most conducive to the accumulation of acidic substances in the flavorful tomato "Pink Berry"; the BH group had the lowest acidity content, showing a significant inhibitory effect on acidity accumulation; the NLS and WH groups had moderate acidity, while the BL, RB-H, and RB-L groups showed a gradual upward trend in acidity, presenting an overall acidity gradient of "WL > NLS ≈ WH > RB-L > RB-H > BL > BH". Figure 8 In summary, different combinations of LED supplemental lighting have a significant regulatory effect on the acidity accumulation of the flavorful tomato "Pink Junmei". The WL treatment is the optimal solution to increase the acidity of the flavorful tomato "Pink Junmei", while the BH treatment significantly reduces the acidity of the flavorful tomato "Pink Junmei". This result can provide a scientific basis for optimizing the quality control measures of the flavorful tomato "Pink Junmei".

[0149] There were significant differences in the effect of the same treatment group on the sugar-acid ratio of the "Pinkberry" tomato. Figure 8(C). Among them, the RB-H group had the highest sugar-acid ratio, which was significantly higher than other treatment groups, indicating that the "Pink Junmei" tomato had the best flavor and the best sweet and sour taste under this treatment condition; the WL group had the lowest sugar-acid ratio, and the fruit flavor was more acidic; the BH and BL groups had relatively high sugar-acid ratios, while the NLS and WH groups had relatively low sugar-acid ratios, showing an overall gradient distribution of "RB-H > RB-L > BH > BL > NLS > WH > WL".

[0150] In summary, different treatments have a significant regulatory effect on the sugar-acid ratio of the flavorful tomato "Pink Junmei". The RB-H treatment can effectively improve the sugar-acid ratio and optimize the flavor quality of the flavorful tomato "Pink Junmei". This result can provide data support for the targeted regulation of the quality of the flavorful tomato "Pink Junmei".

[0151] Example 8: Effects of different treatments on the nutritional quality of 'Fenjunmei' tomato fruit There were significant differences in the effect of different treatment groups on the vitamin C content of the flavorful tomato "Pinkberry". Figure 9 (A). Among them, the RB-H and RB-L groups had the highest vitamin C content, significantly higher than other treatment groups, indicating that this treatment condition was most conducive to the accumulation of vitamin C in the flavorful tomato "Pink Berry"; the BH group had the lowest vitamin C content and weak accumulation ability; the NLS, WH, and WL groups had moderate levels of vitamin C, while the BL group showed an upward trend in vitamin C content, showing an overall gradient distribution of "RB-H≈RB-L>BL>NLS≈WH≈WL>BH". Figure 9 (A). In summary, different treatment methods have a significant regulatory effect on the vitamin C content of the flavorful tomato "Pink Junmei". RB-H and RB-L treatments can effectively increase the vitamin C content of the flavorful tomato "Pink Junmei" and optimize its nutritional quality.

[0152] Soluble protein is an important nutrient in tomato fruit, and its accumulation is significantly affected by the type of light source. (See the bar chart of soluble protein content...) Figure 9 As can be seen from B), different light source treatments have a significant effect on the soluble protein content of "Fenjunmei" tomato fruit. P <0.05%. The soluble protein content in the RB-H treatment group was significantly higher than all other treatment groups, demonstrating the best nutrient accumulation effect; the RB-L, BH, and BL treatment groups showed increased content compared to the NLS group; the WH and WL treatment groups had the lowest content, with the WL treatment group having a significantly lower content than most of the other treatment groups. Figure 9 (B). In summary, RB-H treatment significantly increased the soluble protein content of "Fenjunmei" tomato fruit, greatly improving the nutritional quality of the fruit; in contrast, white light treatment had the weakest effect on promoting the accumulation of soluble protein.

[0153] The effects of different treatment groups on the PPO activity of the flavor-enhancing tomato "Pinkberry" were significantly different. Figure 9 The RB-H group showed the highest PPO activity, significantly higher than other treatment groups; the NLS, WH, and WL groups showed the lowest PPO activity, with no significant difference among them; the BH, BL, and RB-L groups showed moderate PPO activity, exhibiting an overall activity gradient of "RB-H > RB-L > BH > BL > NLS ≈ WH ≈ WL". Figure 9 (C). In summary, different treatments have a significant regulatory effect on PPO activity in the flavorful tomato "Fenjunmei". RB-H treatment can significantly increase PPO activity in the fruit. This result can provide a theoretical basis for studying the physiological metabolism and storage tolerance regulation of the flavorful tomato "Fenjunmei".

[0154] It should be noted that when numerical ranges are involved in this invention, it should be understood that both endpoints of each numerical range and any value between the two endpoints can be selected. Since the steps and methods used are the same as in the embodiments, preferred embodiments are described in this invention to avoid redundancy. Although preferred embodiments of this invention have been described, those skilled in the art, once they understand the inventive concept of this invention, can make other changes and modifications to these embodiments, and all such changes and modifications fall within the scope of this invention.

[0155] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. If such modifications and variations fall within the scope of equivalents of this invention, then this invention also intends to include these modifications and variations.

Claims

1. A method for post-harvest treatment of green-ripe tomatoes, characterized in that, The treatment method includes: soaking green-ripe tomatoes in a chitosan oligosaccharide solution, then removing them and placing them under a light source for supplemental lighting treatment; The light quality of the light source includes at least one of white light, red light, and blue light; The concentration of the chitosan oligosaccharide solution is 0.04 g / L to 0.16 g / L; The soaking time is 0.5 h to 2 h; The supplemental lighting treatment involves providing supplemental lighting under the light source for 4 to 6 hours daily for 3 to 10 days. The total luminous intensity of the light source is 20 μmol·m⁻². -2 ·s -1 ~60 μmol·m -2 ·s -1 .

2. The processing method according to claim 1, characterized in that, The soaking time is 1 h to 1.5 h; the supplemental lighting treatment is 4 h of supplemental lighting under a light source every day.

3. The processing method according to claim 2, characterized in that, The concentration of the chitosan oligosaccharide solution is 0.08 g / L.

4. The processing method according to claim 3, characterized in that, The light source is composed of red and blue light, and the ratio of red light to blue light is 0.8:1 to 1.2:

1.

5. The processing method according to claim 4, characterized in that, The total intensity of the red and blue light is 40 μmol·m⁻¹. -2 ·s -1 ~60 μmol·m -2 ·s -1 .

6. The processing method according to claim 4 or 5, characterized in that, The ratio of red light to blue light is 1:

1.

7. The processing method according to claim 6, characterized in that, The total intensity of the red and blue light is 45 μmol·m⁻¹. -2 ·s -1 ~55 μmol·m -2 ·s -1 .

8. The processing method according to any one of claims 1-3, characterized in that, The light source is white light.

9. The processing method according to claim 8, characterized in that, The total luminous intensity of the white light is 20 μmol·m⁻¹. -2 ·s -1 ~30 μmol·m -2 ·s -1 .

10. The tomato product obtained by the processing method according to any one of claims 1-9, characterized in that, Compared to tomato products not treated by the aforementioned method, the tomato products have improved fruit appearance gloss, enhanced nutritional quality, improved flavor and texture, or extended shelf life.

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