Because global climate change has made agricultural supply unstable, plant factories are expected to be a safe and stable means of food production. As the light source of a plant factory or controlled greenhouse, the light emitting diode (LED) is expected to solve cost problems and promote plant growth efficiently. In this study, we examined the light condition created by using monochromatic red and blue LEDs, to provide both simultaneous and alternating irradiation to leaf lettuce. The result was that simultaneous red and blue irradiation promoted plant growth more effectively than monochromatic and fluorescent light irradiation. Moreover, alternating red and blue light accelerated plant growth significantly even when the total light intensity per day was the same as with simultaneous irradiation. The fresh weight in altering irradiation was almost two times higher than with fluorescent light and about 1.6 times higher than with simultaneous irradiation. The growth-promoting effect of alternating irradiation of red and blue light was observed in different cultivars. From the results of experiments, we offer a novel plant growth method named "Shigyo Method", the core concept of which is the alternating irradiation of red and blue light.
Eggplant, a vegetable with a high annual consumption in Japan, has been designated as one of 1 4 major vegetables in Japan, and its production is promoted by the Ministry of Agriculture, Forestry and Fisheries of Japan. Eggplants, including ornamentals, have been bred and cultivated for more than 1, 2 0 0 years across all areas of Japan. Several eggplant cultivars have been adapted for specific climatic environments in various regions. Therefore, unique cultivars of various shapes, e. g. , round, egg-shaped, oblong, long, and very long, and with various peel colors, such as purple, green, and white, have been cultivated 1) .Mizu-nasu, which has been cultivated for at least 1 0 0 years in the Senshu region, Osaka Prefecture, Japan, has a round, purple fruit with a smooth and shiny peel. Most of the harvested fruit are used to produce salted pickles, which are very popular throughout Japan. NAKAMURA et al . 2) investigated differences in fruit characteristics among several Mizu-nasu strains. However, the quality characteristics of Mizu-nasu fruit in comparison with different varieties are not clear.Eggplant fruits contain some principal nutrients, such as lipids and proteins, but abundant polyphenol compounds, such as anthocyanin and chlorogenic acid, which are known as functional components 3) . In addition to the functional effects, these compounds exhibit antimutagenic activity. In an analysis of 2 5 vegetables, AZUMA et al . 4) found that antioxidative activity is higher in the extract of eggplant that in the extracts of other vegetables, except Jew's mallow ( Corchorus olitorius L. ) and perilla ( Perilla ocymoides L.
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