How to Grow Temperature Controlled Sugar, Acid, and Nutritional Quality Tomatoes in Your Garden
As a gardener the nutrition value and importance of fresh quality tomatoes is nothing for you. You also know that both these factors could be best ensured by growing them on your own in your garden. Nevertheless,
I have something new and interesting fact for you. This is about a very recent research finding about the temperature at which fruits ripen and in what way the temperature affects its taste along with the chemical composition.Scientists at the Avignon, France harvested mature green tomatoes from a greenhouse in controlled conditions. Fruits were ripened in such conditions with two different sets of conditions where light and dark rooms were used. Temperature for this ripening used was almost 70 or 79 degrees F.
After a period of six days researchers observed that, the fruits were fully ripe. Chemical analysis of all such fruits was conducted to reveal the contents of nutrients elements within.
Among the tomatoes grown and fruits ripened in the light rooms at the temperature of 70 degrees F, the scientists found that these fruits were very rich in “Carotenoids” nutrients. Carotinoids including the cancer-fighting compound ‘Lycopene’ was found to be at maximum level in these tomatoes.
Similarly, the fruits ripened in controlled temperature of 70 degrees F in the light rooms were recorded to be rich in sugar and lower in acidity.
“You cannot regulate the temperature outside in this manner in your garden but you can always control and adjust the temperature indoor and this way you can easily ripen the green fruits harvested well before the first fall frost,” say the researchers.
Researchers also suggested that in order to obtain the highest nutrient value tomatoes you must keep the green fruits at 70 degrees F. If you are growing sweeter fruits this way then you should preferably keep them in controlled temperature of 79 degrees F.
Main objective of this study was to understand the impact of ripening stage, temperature, and irradiance on seasonal variations of tomato fruit quality. Researchers concluded that during the process of controlled ripening of fruits the concentrations of nutrients, elements, and chemicals like sugar, carotenes, ascorbate, rutin, and caffaic acid were on increased side while compounds in titratable acidity, chlorophylls, and chlorogenic acid contents were on decreasing side. Final fruit composition was more dependent on the temperature and irradiance.
This research finding is extremely useful for gardeners and the results will certainly promote the controlled green fruit ripening method for obtaining high nutritious value tomatoes in your garden.