Growth and internal quality of Vietnamese coriander (<i>Polygonum odoratum</i>Lour.) affected by additional lighting with blue, red and green LEDs

Böhme, M.; Grbic, N.; Paschko, Kerstin; Pinker, I.

doi:10.17660/actahortic.2015.1107.15

Cited by 3 publications

(1 citation statement)

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“…Sojak was selected because of its simple cultivation and the short period between planting the cuttings and harvest (3-4 weeks). Additionally, P. odorata is known for its particularly high content of polyphenols and antioxidants [20,21], whose response to additional blue (443 nm), green (515 nm), and red light (629 nm) was described previously [22]. Therefore, the present paper focuses on the possible effects of light conditions on selected inorganic substituents in P. odorata, cultivated under realistic conditions in greenhouse and set conditions in a climate chamber.…”

Section: Introductionmentioning

confidence: 93%

Effect of Light Intensity and Spectra on Inorganic Constituents in Vietnamese Coriander (Persicaria odorata (Lour.) Soják)

et al. 2023

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With the aim of optimizing resources in regional production of nutritive valuable leafy vegetables, this study was conducted to obtain more knowledge regarding the interdependencies between light conditions and accumulation of inorganic constituents. The test plant, P. odorata, was cultivated in a climate chamber with fluorescent tubes as the main light source and daylight integrals (DLI) varying between 4.68 and 9.06 mol·m−2·day−1. The average DLI in greenhouse experiments was 41.55 mol·m−2·day−1. Light conditions were modified using additional LEDs (443, 515, and 629 nm) or by covering the plants with photoselective plastic films, leading to a lower DLI and modified light spectrum, especially by reducing the green spectral range. Contents of nitrate, phosphorus, potassium, magnesium, calcium, and iron, biomass accumulation, and water content were analyzed. In terms of particular light modifications, additional green (515 nm) and red (629 nm) LEDs showed reducing effects on nitrate content at both cultivation locations. Other inorganic constituents were affected differently depending on cultivation location. However, the calculation of average partial correlation coefficients enabled a more general statement. Increasing DLI correlated positively with contents of magnesium, nitrate, and potassium but negatively with contents of calcium and iron. Additionally, nitrate content correlated positively with the spectral range of 651–700 nm but negatively with the R:FR ratio. Consequently, a general recommendation related to the light conditions is not possible, as inorganic constituents were affected differently. Nevertheless, as the nitrate content in leafy vegetables is of high concern and was reduced by higher shares of green or red light, this might be one way to regulate nitrate content in leafy vegetables.

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Section: Introductionmentioning

confidence: 93%