Supplemental red LED light promotes plant productivity, “photomodulates” fruit quality and increases Botrytis cinerea tolerance in strawberry

Lauria, Giulia; Piccolo, Ermes Lo; Ceccanti, Costanza; Bernardi, Rodolfo; Araniti, Fabrizio; Cotrozzi, Lorenzo; Pellegrini, Elisa; Moriconi, Michela; Giordani, Tommaso; Pugliesi, Claudio; Nali, Cristina; Toppi, Luigi Sanità di; Paoli, Luca; Malorgio, Fernando; Vernieri, Paolo; Massai, Rossano; Remorini, Damiano; Landi, Marco

doi:10.1016/j.postharvbio.2023.112253

Cited by 12 publications

(3 citation statements)

References 45 publications

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“…Furthermore, other research has indicated that variance in illuminance levels did not cause significant changes in soluble solid content [15]. Regarding the chromatic effect, our results aligned well with other studies [36], showing no significant differences in soluble solid content between different combinations of monochromatic LED lights (red, green, and blue) and polychromatic (W-R:G:B, 1:1:1) lights [36]. The similarity suggested that supplemental lighting can effectively improve the soluble solids of strawberries, while the illuminance and chromatic effect of the supplemental lights did not have a pronounced impact.…”

Section: Discussionsupporting

confidence: 91%

Chromatic Effects of Supplemental Light on the Fruit Quality of Strawberries

Tang,

Wang,

Zhang

et al. 2023

Horticulturae

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Supplemental light is widely applied in greenhouses to promote the production and flavor of strawberries in global markets. The present selections of colored lights are, however, quite empirical or qualitative, from the perspective of photometry or colorimetry, which lacks precision. The accurate control of chromatic parameters of supplemental light and their chromatic influences on fruit quality have been under-studied. In this study, color parameters including ten groups of correlated color temperatures (CCTs-2250 K, 2400 K, 2600 K, 2800 K, 3000 K, 3500 K, 4000 K, 4500 K, 5000 K, and 6000 K) and two groups of illuminances (600 lx and 1000 lx) of supplemental lights were precisely controlled using a digital color-coding method applied to LED supplemental lights, and the strawberry was irradiated with the LED supplemental light from December 2021 to March 2022 in facilities cultivation (greenhouse). Moreover, the irradiation time was 6 h per day (4:00 a.m.–7:00 a.m., 5:00 p.m.–8:00 p.m.). We systematically investigated the chromatic effects of supplemental light on five parameters of strawberries: plant height, single weight, fruit hardness, soluble solids, and titratable acids. The results showed that the supplemental light generally lowered the single weight by 14% and fruit hardness by 6%, and increased plant height by 21%, the contents of soluble solids by 7.4%, and titratable acids by 27%. The chromatic dependences of the five parameters were different and might be strengthened, weakened, or shifted by light illuminance. Our results demonstrated the beneficial roles of supplemental light in accelerating maturation and enhancing the flavor of strawberries in greenhouse cultivation. These results provided valuable guidance for the effective cultivation of strawberries. Moreover, the controlling method for accurate colors was ready for the implementation of supplemental lights in other fruits or plants.

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Section: Discussionsupporting

confidence: 91%

Chromatic Effects of Supplemental Light on the Fruit Quality of Strawberries

Tang,

Wang,

Zhang

et al. 2023

Horticulturae

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“…The results show that the fruits harvested from the middle part of the plants exhibited the highest concentrations of paramagnetic centers, and antioxidants (phenolic compounds, vitamin C). Similar results were obtained in tomato, Chinese cabbage crops [61], and other crops [62,63]. These results can be explained by the different color filters and temperatures on each level of the canopy that might influence the accumulation of bioactive compounds.…”

Section: Discussionsupporting

confidence: 80%

Dynamics of Bioactive Compounds under the Influence of Yellow, Blue, and Violet Light Filters on Hippophae rhamnoides L. (Sea Buckthorn) Fruits

Moldovan,

Pop,

Borsai

et al. 2023

Horticulturae

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The current study was carried out to monitor the dynamics of phenolic compounds and vitamin C variations in Hippophae rhamnoides L. (sea buckthorn) under the influence of different color filters, as follows: yellow (590 nm), blue (450 nm), and violet (400 nm). The fruits were harvested at maturity from different parts of the canopy (i.e., base, middle, and top), immediately stored at −18 °C, and afterward lyophilized to reduce the loss of compounds for preparing the chemical assays that were carried out. HPLC-DAD-ESI+ was used to determine the phenolic compounds and vitamin C content of the fruits. EPR (electron paramagnetic resonance) measurements were also carried out to confirm the antioxidant character of the berries. This is the first study to examine the effect of different color filters on the accumulation of phenolic compounds and vitamin C content in the fruits of sea buckthorn. Among the three color filters used, the violet filter proved to be the most beneficial for the accumulation of total phenolic compounds (3.326 mg/g) and vitamin C (1.550 mg/g) in the berries. To reach high contents of phenolic compounds and vitamin C, the best setup included using very-high-energy emission LEDs as close as possible to blue and violet (400–450 nm). Therefore, the different light color intensities and temperatures on each level of a canopy play key roles in enhancing the phenolic compound content, antioxidant activity, and vitamin C content of sea buckthorn fruits. This knowledge will help provide insights into the accumulation of secondary metabolites and improve future production strategies in sea buckthorn.

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“…Many studies have demonstrated that the fruit quality of berry plants, such as tomatoes, blueberries, and strawberries, can be influenced by the spectral composition of the environment [37][38][39]. In a supplemental light experiment with blueberries, fruit soluble sugar content was elevated in the supplemental light treatment with a 2:1 ratio of red to blue light [38].…”

Section: Discussionmentioning

confidence: 99%

Effect of Supplementary Light with Different Wavelengths on Anthocyanin Composition, Sugar Accumulation and Volatile Compound Profiles of Grapes

Zhang,

Li,

Zhang

et al. 2023

Foods

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Protected cultivation is currently one of the main cultivation modes for grape production, but the long-term use of plastic film will have a certain negative impact on the light environment in vineyards, which in turn causes poor colouring, low sugar content and a lack of aroma in some red grape varieties. Supplementing light can be an effective way to mitigate these problems. In this study, vines of three red table grape varieties (‘Summer Black’, ‘Xinyu’ and ‘Queen Nina’) cultivated in a plastic greenhouse were supplemented with red, blue, white and red-blue light from veraison to harvest. All four supplemental light treatments increased the content of anthocyanins, sugars and volatile compounds in three grape varieties compared to CK (no supplemental lighting). Red-blue light treatment was the most favourable for the accumulation of anthocyanins and sugars, and the grapes treated with blue light had the highest content of volatile compounds. The grapes treated with red-blue light all obtained the highest composite scores via principal component analysis. For most of the sensory properties, the highest scores were obtained by the red-blue light-treated grapes. The results of this study will be useful in improving the colouring, sugar, and aroma content of grapes under protected cultivation.

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Supplemental red LED light promotes plant productivity, “photomodulates” fruit quality and increases Botrytis cinerea tolerance in strawberry

Cited by 12 publications

References 45 publications

Chromatic Effects of Supplemental Light on the Fruit Quality of Strawberries

Chromatic Effects of Supplemental Light on the Fruit Quality of Strawberries

Dynamics of Bioactive Compounds under the Influence of Yellow, Blue, and Violet Light Filters on Hippophae rhamnoides L. (Sea Buckthorn) Fruits

Effect of Supplementary Light with Different Wavelengths on Anthocyanin Composition, Sugar Accumulation and Volatile Compound Profiles of Grapes

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