Chungnam Agricultural Research Institute Warns of 'Poor Coloration' in Cherry Tomatoes Due to High Temperature and Strong Light

Published 2025년 6월 2일

Tridge summary

[Agricultural and Fisheries Newspaper = Reporter Na-ra Park] Chungnam Agricultural Research Institute (Director Kim Young) recently warned that color development disorders are increasing among cherry tomato farms and provided guidance on prevention methods. According to the Agricultural Research Institute on the 2nd, maturation-type fruits like cherry tomatoes can experience physiological disorders with uneven coloration when exposed to high temperatures and strong light during the 5-6 month period, as lycopene and carotenoid synthesis that create red coloration are suppressed. Particularly when daytime temperatures rise above 30 degrees and light intensity exceeds 50,000 lux, lycopene synthesis is reduced, causing the shoulder area of the fruit to remain green instead of ripening red

Original content

The Chungnam Agricultural Research Institute (Director Kim Young) recently warned of an increasing occurrence of discoloration physiological disorders in cherry tomato farms and provided guidance on prevention methods. According to the Agricultural Research Institute on the 2nd, maturation-type fruits like cherry tomatoes can experience physiological disorders with uneven coloration when exposed to high temperatures and strong sunlight during the 5-6 month period, as the synthesis of lycopene and carotenoids responsible for reddening the fruit is suppressed. Particularly when daytime temperatures rise above 30 degrees and light intensity exceeds 50,000 lux, lycopene synthesis is reduced, leading to a prominent "green ripening" phenomenon where the shoulder area of the fruit remains green and does not ripen red. While these discoloration issues do not harm human health, they significantly impact product value and can be traded at 20-30% lower prices compared to normal fruits, ...

Source: Aflnews