Effects of illuminants and illumination time on lettuce growth, yield and nutritional quality in a controlled environment

Shen, Yunze; Ai, Weidang; Tang, Yongkang

doi:10.1016/j.lssr.2014.06.001

Cited by 34 publications

(39 citation statements)

References 14 publications

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“…So far, LEDs have proven to be very useful in small‐scale horticultural cultivation, most crucially in space plant growing facilities, as energy is limited and the nutritional needs of space crew is crucial. Greater plant photosynthetic rate was observed (Ilieva and others ), greater biomass production was measured per unit energy (Poulet and others ), and irradiated food was more nutritious (Shen and others ).…”

Section: Leds In Food Production and Horticulturementioning

confidence: 99%

Application of Light‐Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety

D’Souza

Yuk

Khoo

et al. 2015

Comp Rev Food Sci Food Safe

173

124

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Light-emitting diodes (LEDs) possess unique properties that are highly suitable for several operations in the food industry. Such properties include low radiant heat emissions; high emissions of monochromatic light; electrical, luminous, and photon efficiency; long life expectancy, flexibility, and mechanical robustness. Therefore, they reduce thermal damage and degradation in crops and foods and are suitable in cold-storage applications. Control over spectral composition of emitted light results in increased yields and nutritive content of horticultural or agricultural produce. Recently, LEDs have been shown to preserve or enhance the nutritive quality of foods in the postharvest stage, as well as manipulate the ripening of fruits, and reduce fungal infections. LEDs can be used together with photosensitizers or photocatalysts to inactivate pathogenic bacteria in food. UV LEDs, which are rapidly being developed, can also effectively inactivate pathogens and preserve food in postharvest stages. Therefore, LEDs provide a nonthermal means of keeping food safe without using chemical sanitizers or additives, and do not accelerate bacterial resistance. This article provides a review of the technology of LEDs and their role in food production, postharvest preservation, and in microbiological safety. Several challenges and limitations are identified for further investigation, including the difficulty in optimizing LED lighting regimens for plant growth and postharvest storage, as well as the sensory quality and acceptability of foods stored or processed under LED lighting. Nevertheless, LED technology presents a worthy alternative to current norms in lighting for the growth and storage of safe and nutritious food.

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Section: Leds In Food Production and Horticulturementioning

confidence: 99%

Application of Light‐Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety

D’Souza

Yuk

Khoo

et al. 2015

Comp Rev Food Sci Food Safe

173

124

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“…Lettuce is a major crop cultivated worldwide and it has been a model crop in studying its responses to LED quality [16][17][18] . Red and blue LEDs seem to be more suitable for lettuce production as a result of the maximum absorption spectrum of chlorophylls [5,19] .…”

Section: Introductionmentioning

confidence: 99%

Growth, nutritional quality, and energy use efficiency in two lettuce cultivars as influenced by white plus red versus red plus blue LEDs

Yan

Niu

et al. 2020

International Journal of Agricultural and Biological Engineering

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Red plus blue light-emitting diodes (LEDs) are commonly applied in plant factories with artificial lighting due to photosynthetic pigments, which absorb strongly in red and blue light regions of the spectrum. However, plants grown under natural environment are used to utilizing broad-wide spectrum by long-term evolution. In order to examine the effects of addition light added in red plus blue LEDs or white LEDs, green and purple leaf lettuces (Lactuca sativa L. cv. Lvdie and Ziya) were hydroponically cultivated for 20 days under white LEDs, white plus red LEDs, red plus blue LEDs, and red plus blue LEDs supplemented with ultraviolet, green or far-red light, respectively. The results indicated that the addition of far-red light in red plus blue LEDs increased leaf fresh and dry weights of green leaf lettuce by 28% and 34%, respectively. Addition of ultraviolet light did not induce any differences in growth and energy use efficiency in both lettuce cultivars, while supplementing green light with red plus blue LEDs reduced the vitamin C content of green leaf lettuce by 44% and anthocyanin content of purple leaf lettuce by 30% compared with red plus blue LEDs, respectively. Spectral absorbencies of purple leaf lettuce grown under red plus blue LEDs supplemented with green light were lower in green light region compared with those grown under red plus blue LEDs, which was associated with anthocyanin contents. White plus red LEDs significantly increased leaf fresh and dry weights of purple leaf lettuce by 25%, and no significant differences were observed in vitamin C and nitrate contents compared with white LEDs. Fresh weight, light and electrical energy use efficiencies of hydroponic green and purple leaf lettuces grown under white plus red LEDs were higher or no significant differences compared with those grown under red plus blue LEDs. In conclusion, white plus red LEDs were suggested to substitute for red plus blue LEDs in hydroponic lettuce (cv. Lvdie and Ziya) production in plant factories with artificial lighting.

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“…In many reports5678, red–blue LEDs were demonstrated to be more suitable for lettuce cultivation. Red and blue lights have the greatest impact on plant growth because they are the major energy sources for photosynthetic CO 2 assimilation.…”

mentioning

confidence: 99%

Improving “color rendering” of LED lighting for the growth of lettuce

Han

Vaganov

Cao

et al. 2017

Sci Rep

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Light plays a vital role on the growth and development of plant. On the base of white light with high color rendering to the benefit of human survival and life, we proposed to improve “color rendering” of LED lighting for accelerating the growth of lettuce. Seven spectral LED lights were adopted to irradiate the lettuces under 150 μmol·m−2·s−1 for a 16 hd−1 photoperiod. The leaf area and number profiles, plant biomass, and photosynthetic rate under the as-prepared LED light treatments were investigated. We let the absorption spectrum of fresh leaf be the emission spectrum of ideal light and then evaluate the “color rendering” of as-prepared LED lights by the Pearson product-moment correlation coefficient and CIE chromaticity coordinates. Under the irradiation of red-yellow-blue light with high correlation coefficient of 0.587, the dry weights and leaf growth rate are 2–3 times as high as the sharp red-blue light. The optimized LED light for lettuce growth can be presumed to be limited to the angle (about 75°) between the vectors passed through the ideal light in the CIE chromaticity coordinates. These findings open up a new idea to assess and find the optimized LED light for plant growth.

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Effects of illuminants and illumination time on lettuce growth, yield and nutritional quality in a controlled environment

Cited by 34 publications

References 14 publications

Application of Light‐Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety

Application of Light‐Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety

Growth, nutritional quality, and energy use efficiency in two lettuce cultivars as influenced by white plus red versus red plus blue LEDs

Improving “color rendering” of LED lighting for the growth of lettuce

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