The effects of LED illumination spectra and intensity on carotenoid content in Brassicaceae microgreens

被引：128

作者：

Brazaityte, Ausra ^{[1
]}

Sakalauskiene, Sandra ^{[1
]}

Samuoliene, Giedre ^{[1
]}

Jankauskiene, Jule ^{[1
]}

Virsile, Akvile ^{[1
]}

Novickovas, Algirdas ^{[2
]}

Sirtautas, Ramunas ^{[1
]}

Miliauskiene, Jurga ^{[1
]}

Vastakaite, Viktorija ^{[1
]}

Dabasinskas, Laurynas ^{[2
]}

Duchovskis, Pavelas ^{[1
]}

机构：

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

[2] Vilnius Univ, Inst Appl Res, LT-10222 Vilnius, Lithuania

来源：

FOOD CHEMISTRY | 2015年 / 173卷

关键词：

Carotenoids; Irradiance level; Light-emitting diodes; Light spectrum; Microgreens; LIGHT-EMITTING-DIODES; BLUE-LIGHT; ANTIOXIDANT PROPERTIES; LEAF LETTUCE; HUMAN HEALTH; GREEN-LIGHT; GROWTH; RED; QUALITY; PIGMENTS;

D O I：

10.1016/j.foodchem.2014.10.077

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of this study was to evaluate the effects of irradiance levels and spectra produced by solid-state light-emitting diodes (LEDs) on carotenoid content and composition changes in Brassicaceae micro-greens. A system of five high-power, solid-state lighting modules with standard 447-, 638-, 665-, and 731-nm LEDs was used in the experiments. Two experiments were performed: (1) evaluation of LED irradiance levels of 545, 440, 330, 220, and 110 mu mol m(-2) s(-1) photosynthetically active flux density (PPFD) and (2) evaluation of the effects of 520-, 595-, and 622-nm LEDs supplemental to the standard set of LEDs. Concentrations of various carotenoids in red pak choi and tatsoi were higher under illumination of 330440 440 mu mol m(-2) s(-1) and at 110-220 mu mol m(-2) S-1 in mustard. All supplemental wavelengths increased total carotenoid content in mustard but decreased it in red pak choi. Carotenoid content increased in tatsoi under supplemental yellow light. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：600 / 606

页数：7

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