LED lighting and seasonality effects antioxidant properties of baby leaf lettuce

被引：187

作者：

Samuoliene, Giedre ^{[1
]}

Sirtautas, Ramunas ^{[1
]}

Brazaityte, Ausra ^{[1
]}

Duchovskis, Pavelas ^{[1
]}

机构：

[1] Lithuanian Res Ctr Agr & Forestry, Inst Hort, LT-54333 Babtai, Kaunas Distr, Lithuania

来源：

FOOD CHEMISTRY | 2012年 / 134卷 / 03期

关键词：

Anthocyanins; DPPH; Light quality; Phenols; Tocopherols; Vitamin C; BLUE-LIGHT; PHOTOSYNTHESIS; RESPONSES; RED; L; CAPACITY; SPINACH; GROWTH;

D O I：

10.1016/j.foodchem.2012.03.061

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

We report on the application of supplementary light-emitting diode (LED) lighting within a greenhouse for cultivation of red, green and light green leaf baby lettuces (Lactuca sativa L) grown under natural illumination and high-pressure sodium (HPS) lamps (16-h; PPFD-170 mu mol m(-2) s(-1)) during different growing season. Supplementary lighting from blue 455/470 nm and green 505/530 nm LEDs was applied (16-h; PPFD-30 mu mol m(-2) s(-1)). Our results showed that to achieve solely a positive effect is complicated, because metabolism of antioxidant properties in lettuce depended on multicomponent exposure of variety, light quality or seasonality. The general trend of a greater positive effect of supplemental LED components on the vitamin C and tocopherol contents was in order: 535 > 505 > 455 > 470 nm; on the total phenol content: 505 > 535 = 470 > 455 nm; on the DPPH free-radical scavenging capacity: 535 = 470 > 505 > 455 nm; on the total anthocyanins: 505 > 455 > 470 > 535 nm. Further investigations are needed for understanding the mechanism and interaction between antioxidants and light signal transduction pathways. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1494 / 1499

页数：6

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