INTRODUCTION: Greenhouse tomato growers face the challenge of balancing fruit size and chemical quality traits. This study focused on elucidating the interplay between plant branching and light management on these traits, while maintaining consistent shoot density. METHODS: We evaluated one- and two-shoot plants under varying top light intensities using high-pressure sodium lamps and light-emitting diode (LED) inter-lighting. RESULTS: The reduced yield in the two-shoot plants was mainly due to smaller fruit size, but not due to source strength limitations, as evaluated through leaf weight ratio (LWR), chlorophyll index, specific leaf area (SLA), leaf dry matter percentage, and stem soluble carbohydrate accumulation. Enhanced lighting improved fruit weight and various fruit traits, such as dry matter content, total soluble carbohydrate content, and phenolic content, for both one- and two-shoot plant types. Despite lower mean fruit weight, two-shoot plants exhibited higher values for chemical fruit quality traits, indicating that the fruit growth of two-shoot plants is not limited by the available carbohydrates (source strength), but by the fruit sink strength. Diurnal analysis of fruit growth showed that two-shoot plants had reduced expansion during light transitions. This drop in fruit expansion was not related to changes in root pressure (measured as xylem sap exudation from decapitated plants), but might be related to diminished xylem area in the stem joint of the two-shoot plants. The concentration of several hormones, including cytokinins, was lower in two-shoot plants, suggesting a reduced fruit sink capacity. DISCUSSION: The predominant impact of branching to two-shoot plants on sink capacity suggests that the fruit growth is not limited by available carbohydrates (source strength). Alongside the observation that light supplementation and branching exert independent additive effects on fruit size and chemical traits, this illuminates the potential to independently regulate these aspects in greenhouse tomato production.

Department of Food Science Aarhus University Aarhus Denmark

Division of Food Production and Society Norwegian Institute of Bioeconomy Research Ås Norway

Institute of Experimental Botany Czech Academy of Sciences Prague Czechia

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