Claim · model-written summary
Green light percentages increased pepper fruit weight by 2-15% depending on cultivar
- Taxon
- sweet pepper
Capsicum annuumt0 - Organ / stage
- fruite4
- Treatment
- percentages of green lighte4
- Outcome
- fruit weighte4
- Direction
- increasede4
- Value
- 2–15%e4
- Qualifier
- depending on cultivarse4
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleComparatorSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Addition of green light improves fruit weight and dry matter content in sweet pepper”
e4“The fruit weight (g fruit−1) increased by 2–15% depending on cultivars and percentages of green light, and fruit dry matter content linearly increased with increasing percentages of green light”
Title
Jason Lanoue; Celeste Little; David Hawley; et al. Scientia Horticulturae 2022. doi:10.1016/j.scienta.2022.111350
Other claims from this paper (6)
- Intervention effect Gina plants under 12% green light had longer internodes than under red/blue control light
- Intervention effect Eurix tenth leaves under all green light treatments had higher chlorophyll value than under red/blue control
- Intervention effect Leaves of both cultivars under green light treatments tended to have slightly higher photosynthetic rates
- Association Fruit dry matter content increased linearly with increasing percentages of green light
- Intervention effect Light intensity deep within the canopy (3 m from the tip) was 43-158% higher with green light treatments
- Mechanism Increased light deep in the canopy with green light is interpreted as improving pepper fruit weight and dry matter content through increased photosynthesis and carbon export