The effects of UV stimulation on commercial tomato production and quality

Tomato and other edible crop species are some of the most important sources of vitamin A, C, potassium, minerals and fibres in the human diet. Moreover, phytochemical components in the tissues of edible plant species that are believe to reduce the risk of several age related diseases in humans including diabetes, cancers, and cardio-vascular diseases. Such finding clearly demonstrating the importance and health impacts of diets high in plant based foods. For example, global production rates of tomato, a high value crop, reached an estimated 36 Million Tons in 2016. Therefore, new alternative growing strategies are required to minimising crop losses and to reduce pesticide usage. Such moves being environmentally friendly and providing a means of increased productivity and profitability for growers. The overarching aim of the current project is to assess the impact of a UV-based system that delivers a high-energy short pulse UV burst to tomato plants and other edible crop species and to assess, 1) resistance of plants to pathogen attack and, 2) the influence of UV stimulation on fruit antioxidant status and shelf life.

Keywords: UV hormesis, disease, antioxidants, health