The Effect of Blue-light-emitting Diodes on Antioxidant Properties and Resistance to Botrytis cinerea in Tomato

Tomato (Lycopersicon esculentum Mill.) is the one of major greenhouse vegetable crops throughout the world. In terms of nutritional value, tomato is an excellent source of vitamin A and C, carotenoids, α-tocopherol, as well as phenolic compounds as antioxidants [1]. However, the quantity or quality levels of such phytochemicals vary considerably depending on genotype, and/or environmental conditions [2]. In greenhouse environment, phytopathogenic attack leads to retarded growth, damages to cell viability and eventually reduction of plant productivity [3,4]. In particular, the gray mold is the most widespread fungal disease in plants and caused by Botrytis cinerea, a necrotrophic fungal pathogen attacking fruits, vegetables and flowers of horticultural crops [3]. This fungus has great adaptability under broad environmental conditions, and is well known to rapidly develop fungicide resistance lines [5]. In horticultural aspects, optimization of cultivation conditions, such as temperature, humidity and light regimes might mitigate disease via modulating metabolite levels, and/or cellular compositions.