Effects of Minimum Air Temperatures on the Growth, Yield and Quality of Tomatoes Grown on a Single-truss System.

Summary

This controlled greenhouse experiment demonstrated that raising minimum air temperatures from 5°C to 20°C significantly shortened the cultivation period and days to first harvest in single-truss tomatoes, but reduced individual fruit weight and total yield. Notably, higher minimum temperatures accelerated fruit maturation relative to enlargement, resulting in smaller fruit at harvest. Whilst sugar content showed no consistent temperature-dependent trend, acidity increased with rising minimum temperature, suggesting physiological trade-offs in fruit quality under warm night conditions.

Regional applicability

The findings are applicable to United Kingdom glasshouse tomato production, particularly winter cultivation where minimum temperature management is a standard control variable. However, UK growers typically use higher minimum temperatures (15–18°C) than those tested at the lower end of this study, so the practical relevance centres on the comparison between moderate and warmer regimes. Transferability depends on cultivar choice and UK market preferences for fruit size and flavour profile.

Key measures

Days to harvest onset; cultivation period duration; individual fruit weight (g); total yield; fruit enlargement rate; soluble solids content (sugar, °Brix); titratable acidity

Outcomes reported

The study examined the effects of four minimum air temperature regimes (5, 10, 15, 20°C) on tomato growth, yield, fruit size and quality attributes in a single-truss greenhouse system. Measurements included days to harvest, cultivation period, individual fruit weight, total yield, fruit enlargement, sugar content and acidity.

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