LED lighting and seasonality effects antioxidant properties of baby leaf lettuce

被引：177
|
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
收藏
页码：1494 / 1499
页数：6
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