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• Supplemental LED light only compared to HPS + LED lighting increased average fruit fresh weight. • Adding far-red LED to red/blue LED light increased the production of soluble sugar in the fruit. • Far-red LED light increased the effect of the dilution by soluble and storage compounds, but reduced the dilution by water. • Far-red LED light strongly increase glucose, fructose and sucrose concentration in the fruit. Understanding how greenhouse crops respond to supplemental lighting with light-emitting diodes (LEDs) compared with traditional lighting systems is essential to utilize the full potential of LEDs and their further adoption in energy efficient greenhouses. This study quantified the effects of supplemental lighting with high-pressure sodium (HPS) lamps and LED light on the dynamics of fruit growth and composition in tomato (Solanum lycopersicum L.). Two tomato genotypes ('Foundation' and 'Progression') were grown under daylight supplemented either with HPS (125 μmol m−2 s−1) combined with red/blue LED lighting (106 μmol m−2 s−1, HPS + LED light treatment) or red/blue LED light only (106 + 110 μmol m−2 s−1, LED + LED light treatment); and two genotypes ('Foundation' and 'NUN09204') under daylight supplemented either with red/blue LED light (200 μmol m−2 s−1, red/blue LED light treatment) or red/blue LED + far-red LED light (200 μmol m−2 s−1 + 40 μmol m−2 s−1, red/blue + far-red LED light treatment). Fresh weight and composition in glucose, fructose, sucrose, starch, citric acid and malic acid of tomato fruits at different stages of development were measured and analyzed in terms of three main underlying components: water dilution, dilution by soluble and storage compounds and metabolism. Growing fruits under the LED + LED compared to the HPS + LED light treatments increased average fruit fresh weight in all genotypes. The red/blue + far-red LED light treatment increased the production of soluble sugar, increased the dilution by soluble and storage compounds, and reduced water dilution leading to a strong increase in glucose, fructose and sucrose concentration in the pericarp. The LED + LED light treatment did not affect the metabolism of fruit biochemical compounds compared to the HPS + LED light treatments, but caused small changes in water dilution, which were reflected in the concentration of biochemical compounds. Dilution and metabolism were involved in genotypic differences in fruit composition. Our results show that altering the spectral composition of the supplemental light in energy efficient greenhouses can be done without an effect on fruit quality or even with an improvement of tomato fruit quality. Possible physiological processes underlying these light-induced changes in fruit biochemical compounds during fruit development in different genotypes were discussed. [ABSTRACT FROM AUTHOR]

• Transformative breakthroughs are required to prevent a world food crisis. • Integrative plant physiology and agronomy must be linked for this purpose. • Several examples are discussed and a collaborative framework proposed. • A transdisciplinary mindset establishes social and ecological relevances. Sustainable production of high-quality food is one of today's major challenges of agriculture. To achieve this goal, a better understanding of plant physiological processes and a more integrated approach with respect to current agronomical practices are needed. In this review, various examples of cooperation between integrative plant physiology and agronomy are discussed, and this demonstrates the complexity of these interrelations. The examples are meant to stimulate discussions on how both research areas can deliver solutions to avoid looming food crises due to population growth and climate change. In the last decades, unprecedented progress has been made in the understanding of how plants grow and develop in a variety of environments and in response to biotic stresses, but appropriate management and interpretation of the resulting complex datasets remains challenging. After providing an historical overview of integrative plant physiology, we discuss possible avenues of integration, involving advances in integrative plant physiology, to sustain plant production in the current post-omics era. Finally, recommendations are provided on how to practice the transdisciplinary mindset required, emphasising a broader approach to sustainable production of high-quality food in the future, whereby all those who are involved are made partners in knowledge generation processes through transdisciplinary cooperation. [ABSTRACT FROM AUTHOR]