Differential effects of high light duration on growth, nutritional quality, and oxidative stress of hydroponic lettuce under red and blue LED irradiation

Shao, Mingjie; Liu, Wenke; Zha, Lingyan; Zhou, Chengbo; Zhang, Yubin; Li, Baoshi

doi:10.1016/j.scienta.2020.109366

Cited by 33 publications

(14 citation statements)

References 39 publications

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“…As a consequence, the lettuce fresh shoot biomass, root fresh biomass, and leaf numbers did not significantly differ in all LED treatments. These results contradict the findings of Shao et al [41] who observed that shoot fresh weight in lettuce increased by 20.5% under RBG LEDs with light intensity of 150 µmol m −1 s −1 . This was the result of an increase in the assimilation rate of 24.2% compared to R/B LEDs, because green light is able to penetrate the plant canopy and supply energy, especially in plants with overlapping leaves, such as lettuce.…”

Section: Discussioncontrasting

confidence: 99%

The Impact of Light Spectrum and Intensity on the Growth, Physiology, and Antioxidant Activity of Lettuce (Lactuca sativa L.)

Mohamed

Rihan

Aljafer

et al. 2021

Plants

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This study focused on the physiology, growth and antioxidant activity response of hydroponically grown lettuce (Lactuca sativa L.) under sole-source LED lighting of differing spectra. Lighting spectra were provided by differing combinations of LEDs of three different peak wavelengths, (Blue 435, Blue 450, and Red 663 nm) with ratios of B450/R663: 1.25 ± 0.1, B450/R663: 1.25 ± 0.1, and B450/R663 1:1 at two light intensities of photosynthetically active radiation (PAR) (270 μmol m−2 s−1 and 60 μmol m−2 s−1). A further experiment was conducted, in which Blue and Red LEDs were supplemented with Green (Blue 450, Red 663, and Green 520 nm) with ratios of B435/R663: 1.25 ± 0.1, B450/R663/G520: 1/0.73/0.26, and B450/R663: 1.25 ± 0.1. LED light intensities under the different spectra were adjusted to deliver the same level of PAR (270 ± 20 μmol m−2 s−1). Results from the first experiment showed that increased fraction of blue 435 nm in combination with red light at 663 nm at high irradiance enhanced the physiology of lettuce (i.e., significantly increased assimilation rate, stomatal conductance and transpiration rate) and increased the yield while having no significant effect on antioxidant activity. At the lower irradiance, the B435/R663 significantly increased antioxidant activity compared to other spectra. Results from the second experiment showed no significant effect of the spectra of LEDs on the physiology and yield of lettuce, but antioxidant activity was very significantly induced by B450/R663 at the ratio of 1.25 ± 0.1. However, the amount was still less than that obtained by B435/R663 1.25 ± 0.1 from the first experiment. This study indicates that LED light with a spectrum of B435/R663 at a ratio of 1.25 ± 0.1 significantly improves lettuce yield and antioxidant activity.

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Section: Discussioncontrasting

confidence: 99%

The Impact of Light Spectrum and Intensity on the Growth, Physiology, and Antioxidant Activity of Lettuce (Lactuca sativa L.)

Mohamed

Rihan

Aljafer

et al. 2021

Plants

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“…The level of increase in weight loss was significantly lower in the control group relative to treated broccoli on 4 and 5 days (Jin et al 2015). Red and blue LED (456 nm) and (655 nm) treatment at a fluence rate of 500 W m −2 at 23°C significantly increased the weight of lettuce first and then decreased after 10 days of storage (Shao et al 2020).…”

Section: Weight Lossmentioning

confidence: 85%

Effect of Light-Emitting Diodes (LEDs) on the Quality of Fruits and Vegetables During Postharvest Period: a Review

Nassarawa

Abdelshafy

et al. 2020

Food Bioprocess Technol

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Major losses of fresh horticultural produce transpire during postharvest storage due to prompt senescence and diseases. The traditional postharvest preservation techniques used after harvest are based on cooling and the application of chemical preservation techniques. As a residue-free physical sterilization and preservation method, light-emitting diode (LED) treatment, has recently been applied for postharvest storage of fruits and vegetables by numerous researchers. This paper reviews the recent applications of LEDs in postharvest storage of fresh produce, including its effect on physiological characteristics, secondary metabolism, nutritional attributes, ripening process, senescence, shelf-life improvement, and pathogenic microbial spoilage of fruits and vegetables. LED treatment has promoted the accumulation of different phytochemicals, such as phenolic compounds, vitamins, glucosinolates, chlorophyll, total soluble solids, and carotenoids. Changes in the nutritional content, anthocyanin content, antioxidant capacity, and ripening were also observed after the treatment. Reduction in microbial spoilage and delay senescence were evident after the LED exposure. The influence of LED light depended on the fruit and vegetable variety. Therefore, LED treatment is an efficient and promising strategy for extending the storage life of fruits and vegetables with enhanced nutritional values.

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“…Pemberian durasi penyinaran yang terlalu panjang akan menyebabkan fotooksidasi dan fotodamage yang berdampak serius bagi tanaman salah satunya adalah terhambatnya proses fotosintesis (Shao et al, 2020).…”

Section: Pendahuluanunclassified

“…Pemberian durasi penyinaran yang lebih lama lagi bisa saja menyebabkan penurunan kandungan klorofil microgreen basil akibat dari adanya ketidakseimbangan mekanisme pertumbuhan tanaman karena tanaman telah mencapai kondisi maksimal dalam penyerapan cahaya. Hal ini didukung pendapat Shao et al (2020) yang menyatakan bahwa pemberian durasi penyinaran yang terlalu panjang akan menyebabkan fotooksidasi dan fotodamage yang berdampak serius bagi tanaman salah satunya adalah terhambatnya proses fotosintesis.…”

Section: Kombinasi Warnaunclassified

RESPON PERTUMBUHAN DAN BIOKIMIA MICROGREENS TANAMAN BASIL (Ocimum basilicum L.) TERHADAP KOMBINASI WARNA LED DAN LAMA PENYINARAN YANG BERBEDA

Nugraheni

Karno

Sutarno

2021

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Microgreen merupakan tanaman pangan fungsional yang bertujuan untuk menciptakan diversifikasi pangan yang berkelanjutan secara global dengan nilai gizi yang tinggi dibandingkan dengan tanaman biasa. Kemangi merupakan salah satu jenis tanaman yang sering dijadikan sebagai microgreen karena kandungan nutrisinya yang lengkap. Peningkatan produksi dan kualitas microgreens dapat dilakukan dengan memberikan pencahayaan LED dengan spektrum cahaya yang dibutuhkan dan meningkatkan durasi penyinaran. Penelitian ini bertujuan untuk mengetahui pertumbuhan dan respon biokimia microgreen basil terhadap kombinasi LED merah, biru, dan merah:biru serta lama penyinaran selama 12, 16 dan 20 jam. Penelitian dilaksanakan pada bulan April 2021 – Mei 2021 di Laboratorium Ekologi dan Produksi Tumbuhan dan analisis klorofil, karotenoid dan fenol dilakukan di Laboratorium Fisiologi dan Pemuliaan Tanaman Fakultas Peternakan dan Pertanian (FPP) Universitas Diponegoro. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan pola faktorial 5 x 3 dengan 3 ulangan, sehingga terdapat 45 satuan percobaan. Faktor pertama adalah kombinasi warna LED yang meliputi L1: 100% Merah: 0% Biru, L2: 0% Merah: 100% Biru, L3: 70% Merah: 30% Biru, L4: 50% Merah: 50% Biru, L5: 30% Merah: 70% Biru. Faktor kedua adalah lama penyinaran meliputi T1 (12 jam), T2 (16 jam), T3 (20 jam). Berdasarkan penelitian yang dilakukan, dapat disimpulkan terdapat interaksi antara kombinasi warna cahaya dengan lama penyinaran terhadap kandungan biokimia microgreen basil. Penyinaran dengan kombinasi warna cahaya merah 100% dengan penyinaran selama 20 jam dapat meningkatkan kandungan klorofil dan karotenoid microgreen basil.

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Differential effects of high light duration on growth, nutritional quality, and oxidative stress of hydroponic lettuce under red and blue LED irradiation

Cited by 33 publications

References 39 publications

The Impact of Light Spectrum and Intensity on the Growth, Physiology, and Antioxidant Activity of Lettuce (Lactuca sativa L.)

The Impact of Light Spectrum and Intensity on the Growth, Physiology, and Antioxidant Activity of Lettuce (Lactuca sativa L.)

Effect of Light-Emitting Diodes (LEDs) on the Quality of Fruits and Vegetables During Postharvest Period: a Review

RESPON PERTUMBUHAN DAN BIOKIMIA MICROGREENS TANAMAN BASIL (Ocimum basilicum L.) TERHADAP KOMBINASI WARNA LED DAN LAMA PENYINARAN YANG BERBEDA

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