Green light penetrates inside crisp head lettuce leading to chlorophyll and ascorbic acid content enhancement

Saengtharatip, Suthisak; Gotô, Nobuharu; Kozai, Toyoki; Yamori, Wataru

doi:10.17660/actahortic.2020.1273.35

Cited by 11 publications

(9 citation statements)

References 36 publications

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“…capitata ) by using GL, which has a lower light absorptance but greater light transmittance in leaves. The Vit C content was high in crisphead lettuce, especially under GL irradiation because of the deeper light transmittance [ 83 ]. When apple peel, tomato, and red bell pepper fruit were irradiated with YL, there was no significant increase in Vit C content compared to the control samples stored in the dark [ 84 ].…”

Section: Led Effects On the Antioxidants And Phytonutrients Of Plamentioning

confidence: 99%

Challenges and Opportunities of Light-Emitting Diode (LED) as Key to Modulate Antioxidant Compounds in Plants. A Review

et al. 2020

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Plant antioxidants are important compounds involved in plant defense, signaling, growth, and development. The quantity and quality of such compounds is genetically driven; nonetheless, light is one of the factors that strongly influence their synthesis and accumulation in plant tissues. Indeed, light quality affects the fitness of the plant, modulating its antioxidative profile, a key element to counteract the biotic and abiotic stresses. With this regard, light-emitting diodes (LEDs) are emerging as a powerful technology which allows the selection of specific wavelengths and intensities, and therefore the targeted accumulation of plant antioxidant compounds. Despite the unique advantages of such technology, LED application in the horticultural field is still at its early days and several aspects still need to be investigated. This review focused on the most recent outcomes of LED application to modulate the antioxidant compounds of plants, with particular regard to vitamin C, phenols, chlorophyll, carotenoids, and glucosinolates. Additionally, future challenges and opportunities in the use of LED technology in the growth and postharvest storage of fruits and vegetables were also addressed to give a comprehensive overview of the future applications and trends of research.

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Section: Led Effects On the Antioxidants And Phytonutrients Of Plamentioning

confidence: 99%

Challenges and Opportunities of Light-Emitting Diode (LED) as Key to Modulate Antioxidant Compounds in Plants. A Review

et al. 2020

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“…Green light (500-600 nm) had been thought to provide an near-ineffective range of wavelengths for the growth, development and ness and a lower absorption rate than red and blue light (Folta and Maruhnich, 2007;Johkan et al, 2012). However, there are studies showing effects of green light, for example that additional green light in the pre-harvest phase improves the biomass) (Saengtharatip et al, 2020). Most of the available LED light systems in vegetable cultivation combine only red and blue LEDs, but little is known of the combined effect of green, red and blue LEDs (Liu et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Urban farming in indoor settings: Nitrate limits compliance check of leafy green vegetables under LED lighting

Graf¹,

Stangl²,

Hood‐Nowotny³

et al. 2020

Europ.J.Hortic.Sci

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The nitrate content of the species rocket, cabbage and pak choi was within the limits set by the European Commission, which were cultivated hydroponically in lower nitrate accumulation was found for all species under the RGB-LED compared to the RB-LED, but What is the expected impact on horticulture? • In addition to red and blue light, the wavelength range between 500-600 nm should be considered when designing LEDs for the cultivation of leafy vegetables.

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“…Green light can easily penetrate to the middle layer of the plant community [24], and irradiation with a high light intensity of green light (400 μmol m −2 s −1 ) could increase The probability of p < 0.05 is written in bold letter a See the footnote a of the previous table b The probability that the null hypothesis that the estimated regression coefficient is nil is accepted the Chl concentration in the inner leaves of head lettuce due to its higher light transmission than red and blue light [29].…”

Section: Discussionmentioning

confidence: 99%

“…Kim et al [28] reported that the growth of non-head lettuce was promoted by adding green light to blue and red light. Saengtharatip et al [29] showed that the ascorbic acid and Chl concentrations of the inner leaves of head lettuce were increased by the irradiation of a strong green light (400 μmol m −2 s −1 ) compared with blue and red lights. Thus, the importance of green light in photosynthesis and photochemical reaction has been reevaluated.…”

Section: Green Light Penetrates the Outer Leaves And May Increase The Photosynthetic Rate Of The Inner Layer Leavesmentioning

confidence: 99%

External green light as a new tool to change colors and nutritional components of inner leaves of head cabbages

Amagai

Takagaki

et al. 2021

Food Measure

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The color and nutritional quality of vegetables directly affect the choices of consumers and thus affect the commercial value of the vegetable products. Green light can penetrate the outer leaves and reach the inner leaves to promote photochemical reaction of the overlapping leaves of head vegetables. However, whether this promotion can increase the nutritional components and change the color of the inner leaves of head cabbages, which is one of the major head vegetables largely produced worldwide, remains unclear. Therefore, we investigated the changes in the colors and the concentrations of chlorophyll (Chl) and carotenoid of the inner leaves of two types of cabbages by externally irradiating the cabbage with green light. The results showed that a short-term (48 h) irradiation with low light intensity (50 μmol m−2 s−1) of green light enhanced the Chl concentration and colors of the inner leaves of cabbages, and the positive changes of these indicators increased as the leaf layers approached the head center of the cabbage. Simultaneously, we also establish a method to effectively estimate the Chl concentration using luminosity (L*) and greenness (− a*) when the Chl concentration is so low that it is difficult or not possible to be measured by SPAD meter. Our findings demonstrated that green light, as a new tool, can be used to control the colors and nutritional components of the inner leaves of cabbages. The discoveries will help produce head vegetables with the preferred phenotype desired by consumers using a plant factory with artificial lighting.

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Green light penetrates inside crisp head lettuce leading to chlorophyll and ascorbic acid content enhancement

Cited by 11 publications

References 36 publications

Challenges and Opportunities of Light-Emitting Diode (LED) as Key to Modulate Antioxidant Compounds in Plants. A Review

Challenges and Opportunities of Light-Emitting Diode (LED) as Key to Modulate Antioxidant Compounds in Plants. A Review

Urban farming in indoor settings: Nitrate limits compliance check of leafy green vegetables under LED lighting

External green light as a new tool to change colors and nutritional components of inner leaves of head cabbages

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