Effect of Supplementary Pre-Harvest Led Lighting on the Antioxidant Properties of Lettuce Cultivars

Žukauskas, A.; Bliznikas, Z.; Breive, K.; Novičkovas, A.; Samuolienė, G.; Urbonavičiūtė, A.; Brazaitytė, A.; Jankauskienė, J.; Duchovskis, Pavelas

doi:10.17660/actahortic.2011.907.8

Cited by 32 publications

(22 citation statements)

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“…Another idea to incorporate LED lighting for improving the nutritional quality of green vegetables without requiring investment to install LEDs in large greenhouse areas was shortterm preharvest treatment. A high flux of red 640 nm LED light applied for 3-7 days before harvesting in controlled environment chambers 27 or greenhouses, possibly acting as a photostressor, evoked an antioxidant system response and enhanced the contents of lutein and glucosinolate sinigrin in red leaf cabbage 27 and phenolic compounds, ascorbic acid and α-tocopehrol in lettuce 31 and other green vegetables. 32 Our previous results 33 obtained from experiments with different red, green and light green leaf curly lettuce varieties irradiated with supplemental 638 nm LED light in a greenhouse resulted in increases in total phenolic compound content and free radical-scavenging activity in red and light green leaf lettuce.…”

Section: Discussionmentioning

confidence: 99%

LED illumination affects bioactive compounds in romaine baby leaf lettuce

et al. 2013

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BACKGROUND The effect of light quality on phytochemicals in romaine baby leaf lettuce ‘Thumper’ was investigated in (I) a closed environment and (II, III) a greenhouse (16 h, 21/17 °C): (I) basal (638, 455, 660, 735 nm) LEDs supplemented with UV (380 nm), green (510 nm), yellow (595 nm) or orange (622 nm) LEDs (PPFD of ∼175 µmol m−2 s−1); (II) high‐pressure sodium (HPS) lamps (90 µmol m−2 s−1) supplemented with blue (455, 470nm) or green (505, 530nm) LEDs (30 µmol m−2 s−1); (III) at 3 days before harvesting, HPS lamps (90 µmol m−2 s−1) supplemented with red (638 nm) LEDs (210 µmol m−2 s−1). RESULTS (I) Supplemental UV or orange light enhanced phenolic compounds, supplemental UV or green light enhanced α‐carotene, and supplemental green light enhanced anthocyanins. All supplemental LED colours had a negative effect on tocopherol and ascorbic acid levels. (II) HPS lighting supplemented with different LEDs was not efficient, since the increase in some compounds did not compensate the decrease in major tested phytochemicals. (III) Short‐term irradiation with supplemental 638 nm LEDs before harvesting in the greenhouse did not have a significant effect on phytochemical contents, apart from enhancing tocopherols. CONCLUSION Wavelength control using LED technology affects the production of secondary metabolites, as the metabolism of many nutrients is light‐dependent. The narrow‐bandwidth supplemental light effects were diminished by broader‐spectrum HPS light or natural daylight in the greenhouse. © 2013 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

LED illumination affects bioactive compounds in romaine baby leaf lettuce

et al. 2013

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“…Back conversion of Pfr is however also possible in a dark reaction, so it is the night (dark) period which mainly affects the ratio of Pr to Pfr and controls the flowering time in plants [52][53][54][55]. Plants have been divided into two main categories on the basis of day length or photoperiod requirement to flower [44,52,53]: Short Day Plants or SDPs (plants flower when the day length is less than their critical night length) and Long Day Plants or LDPs (plants flower when day length is longer than their critical night length, Fig. 6.…”

Section: Potential Of Leds In Floriculturementioning

confidence: 99%

LEDs for energy efficient greenhouse lighting

Singh¹,

Basu²,

Meinhardt‐Wollweber³

et al. 2015

Renewable and Sustainable Energy Reviews

361

193

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Light energy is an important factor for plant growth. In regions where the natural light source (solar radiation) is not sufficient for growth optimization, additional light sources are being used. Traditional light sources such as high pressure sodium lamps and other metal halide lamps are not very efficient and generate high radiant heat. Therefore, new sustainable solutions should be developed for energy efficient greenhouse lighting. Recent developments in the field of light source technologies have opened up new perspectives for sustainable and highly efficient light sources in the form of LEDs (light-emitting diodes) for greenhouse lighting. This review focuses on the potential of LEDs to replace traditional light sources in the greenhouse. In a comparative economic analysis of traditional vs. LED lighting, we show that the introduction of LEDs allows reduction of the production cost of vegetables in the long-run (several years), due to the LEDs' high energy efficiency, low maintenance cost and longevity. In order to evaluate LEDs as a true alternative to current lighting sources, species specific plant response to different wavelengths is discussed in a comparative study. However, more detailed scientific studies are necessary to understand the effect of different spectra (using LEDs) on plants physiology. Technical innovations are required to design and realize an energy efficient light source with a spectrum tailored for optimal plant growth in specific plant species.

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“…Phytochrome, a common plant pigment and photoreceptor, is stimulated by red LED wavelengths (Darko et al, 2014). Red light has been shown to enhance antioxidant systems and phytochemical concentrations in leafy crops, including herbs like basil, parsley, marjoram, and dill (Li & Kubota, 2009;Žukauskas et al, 2011;Samolienė et al, 2012b;Olle & Virsile, 2013).…”

Section: Plant Response To Led Lighting Systemsmentioning

confidence: 99%

“…Both smalland large-scale greenhouse herb producers need to know how their crops' aromas will change under these LED systems before making such a steep investment. Many studies have been conducted regarding the physiological and morphological effects of lighting conditions on hydroponic crops, but far fewer studies have investigated the effects of light on herb aroma (Briggs & Christie, 2002;Massa et al, 2006;Matsuda, Ohashi-Kaneko, Fujiwara, & Kurata, 2007;Li & Kubota, 2009;Hogewoning Trouwborst, Maljaars, Poorter, Van Ieperen, & Harbinson, 2010;Žukauskas et al, 2011;Samuolienė et al, 2012a;Samolienė et al, 2012b;Kopsell & Sams, 2013;Olle & Virsile, 2013;Son & Oh, 2013;Taulavuori, Hyöky, Oksanen, Taulavuori, & Julkunen-Tiitto, 2016). The objective of this study is to determine if there is an aroma difference between herbs grown under conventional HPS greenhouse lighting and those grown under LED lights with a mixture of red and blue diodes, using basil, parsley, and dill as test herbs.…”

Section: Chapter 1 Introductionmentioning

confidence: 99%

“…Blue light steers crops toward vegetative growth, allows for adaptation in adverse light conditions, and contributes to their nutritional value, antioxidant content, aroma, and flavor (Briggs & Christie, 2002;Matsuda et al, 2007;Hogewoning et al, 2010;Samuolienė et al, 2012a;Kopsell & Sams, 2013;Olle & Virsile, 2013;Son & Oh, 2013;Taulavuori et al, 2016). Red light provides efficient wavelengths for chlorophyll and phytochrome in plants and also may influence antioxidant and phytochemical concentrations (Massa et al, 2006;Matsuda et al, 2007;Li & Kubota, 2009;Žukauskas et al, 2011;Samolienė et al, 2012b;Olle & Virsile, 2013). These similarities in plant response led Taulavuori et al (2016) to conclude that red and blue light share some of the same mechanisms.…”

Section: Introductionmentioning

confidence: 99%

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Determining aroma differences among basil, parsley, and dill grown under varied supplemental light wavelengths using consumer sensory and flash gas chromatograph-electronic nose analyses

Seely¹

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Greenhouse herb producers may use artificial lighting to supplement the natural light available to their crops. High-pressure sodium (HPS) lights are the most common supplemental lighting systems employed in such operations, but light-emitting diode (LED) lighting is increasing in popularity because of its energy efficiency, customizability, and environmental friendliness. LED lights can be customized to emit specific proportions of light wavelengths, but many herb producers do not know how these "light recipes" affect their crops, specifically their crops' aroma. This research utilized consumer sensory difference panels and flash gas chromatograph-electronic nose (GC-EN) analysis to evaluate the aroma of fresh basil, parsley, and dill herbs after cultivation under one of three supplemental light treatments: HPS, LED with a high proportion of blue to red diodes (high blue LED), or LED with a low proportion of blue to red diodes (low blue LED). Consumer sensory panels using triangle difference tests found that consumers could not determine the difference between herbs grown under HPS and high blue LED. Preliminary work suggests a similar result for HPS and low blue LED, but further research is required to confirm this. GC-EN analysis revealed no significant chemical differences between lighting treatments among basil or parsley. Subtle chemical differences were uncovered in dill GC-EN data, especially when nonpolar and mid-polar column data were examined separately to prevent false correlation from multiple detections of a single compound. Consistent with literature findings, linear discriminant analysis of these data subsets revealed that multiple volatile compounds in dill are affected by the supplemental lighting wavelengths available to the herb. viii In the scope of this study, there appears to be no overall aroma difference between herbs grown under HPS light and those grown under LED light, but more research must be conducted to confirm and expand upon these findings. Future research including sensory preference tests, descriptive analyses, GC-olfactometry, and GC-MS studies will make research like this more practical for herb farmers. CHAPTER 2: LITERATURE REVIEW Conventional Herb Cultivation Herb cultivation is extremely varied; small farms and large-scale producers alike operate in the U.S. (Rogers, 2012). Herbs and other essential oil crops like lavender and lemongrass are widely grown outdoors in warm climates (Adam, 2005). For example, much of the country's fresh basil comes from California, Hawaii, Florida, or abroad (U.S. Department of Agriculture, 2016). Because of wide global commerce, herbs grown in greenhouses abroad could supply the entire U.S. herb market (Adam, 2005). But should it? Promoting the local production of herbs would supplement local farming economies and provide fresher, higher quality herbs to consumers. In the U.S., herbs are often grown as "a way to stabilize small farm ventures" (Miller, 1985). The same is true in greenhouse systems: growing herbs is an easy way to supplement ...

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Effect of Supplementary Pre-Harvest Led Lighting on the Antioxidant Properties of Lettuce Cultivars

Cited by 32 publications

References 0 publications

LED illumination affects bioactive compounds in romaine baby leaf lettuce

LED illumination affects bioactive compounds in romaine baby leaf lettuce

LEDs for energy efficient greenhouse lighting

Determining aroma differences among basil, parsley, and dill grown under varied supplemental light wavelengths using consumer sensory and flash gas chromatograph-electronic nose analyses

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