Chapter 1 8 This PhD thesis reports studies on the effects of supplemental far-red light on tomato growth and development. The background information for the research questions examined in the coming chapters will be provided in this introductory chapter. This introduction provides an overview of the historical significance and cultivation practices of the model plant, tomato. It subsequently draws a comparison between two model tomato cultivars. The narrative then introduces the key phenotypes in the shade avoidance response, shedding light on how these responses are regulated by photoreceptors. The intricate interplay of hormones in shade avoidance is then explored. Lastly, the discussion delves into the involvement of stem structure in the study of shade avoidance. 1.1 TOMATO 1.1.1 History of tomato cultivation Tomato (Solanum lycopersicum) has a unique position in the botanical and culinary realms, tracing its origins to western South America, Mexico, and Central America (Naika et al., 2005). The journey of this versatile fruit, commonly recognized as a vegetable in culinary usage, spans centuries and continents, leaving an indelible mark on global agriculture. With its botanical roots firmly embedded in the Andes region of South America, the tomato found its way into human cultivation and culinary practices through the ingenious efforts of indigenous people in Mexico (Naika et al., 2005). These early cultivators recognized the potential of this fruit, and it became an integral part of their cuisine long before the arrival of Spanish explorers. The transformative encounter between the Spanish conquistadors and the Aztec Empire during the 16th century brought the tomato to Europe as part of the monumental Columbian exchange. The culinary traditions of Europe were forever altered by this novel addition, as tomatoes found their place in a wide array of dishes, sauces, and culinary concoctions (Musselman, 2002; 2005). Despite its fruit classification from a botanical standpoint, the tomato is predominantly utilized as a vegetable in culinary applications. Its rich umami flavour profile, when consumed raw or cooked, lends itself to an extensive range of culinary creations worldwide. From fresh salads to hearty sauces and refreshing beverages, the tomato continues to captivate the global dinning plates (Musselman, 2002). Today, tomato production remains a vital component of global agriculture, with diverse varieties cultivated in temperate climates across continents but still reach a 39.2 million metric Ton (Dillon, 2022). For the reason that tomato is a crop with low maintenance and
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