Light Spectrum Differentially Affects the Yield and Phytochemical Content of Microgreen Vegetables in a Plant Factory

Bantis, Filippos

doi:10.3390/plants10102182

Cited by 29 publications

(25 citation statements)

References 52 publications

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“…The use of SS-LEDs as artificial lighting systems in the indoor environment has fundamental regulatory effects on morphogenesis, development, and nutritional quality of microgreen species and these effects are likely to be species specific [24,25,39]. Thus, the selection of the appropriate light intensity and wavelengths represent an environmental regulation tool to optimize the morphology and phytochemical composition of crops and produce high quality products based on market preferences [18,19].…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies indicated that morphological responses of various microgreen species vary with different red:blue ratios and these effects were species-specific. Several microgreen species showed an inhibition response on growth traits and crop yields (i.e., hypocotyl length, cotyledon area, biomass accumulation) under increasing blue light percentage [30,[36][37][38][39] while others exhibited an enhancement when the red light portion increased [39].…”

Section: Introductionmentioning

confidence: 99%

“…For example, higher percentages of blue light positively affected the accumulation of phenolics, anthocyanins [43], and macro and micronutrients [44] in Brassicaceae microgreens. However, Bantis [39] reported a higher phenolic content and antioxidant capacity displayed by ferric reducing antioxidant power (FRAP) in five of seven microgreens (garlic chives, red amaranth, borage, green basil, and pea shoots) tested under increased red-light portion. Accumulation of carotenoids and the lipophilic antioxidant capacity of microgreens were favored by blue-red light environment compared to a red or blue LED as sole light source [45].…”

Section: Introductionmentioning

confidence: 99%

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The Inclusion of Green Light in a Red and Blue Light Background Impact the Growth and Functional Quality of Vegetable and Flower Microgreen Species

et al. 2022

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Microgreens are edible seedlings of vegetables and flowers species which are currently considered among the five most profitable crops globally. Light-emitting diodes (LEDs) have shown great potential for plant growth, development, and synthesis of health-promoting phytochemicals with a more flexible and feasible spectral manipulation for microgreen production in indoor farms. However, research on LED lighting spectral manipulation specific to microgreen production, has shown high variability in how these edible seedlings behave regarding their light environmental conditions. Hence, developing species-specific LED light recipes for enhancement of growth and valuable functional compounds is fundamental to improve their production system. In this study, various irradiance levels and wavelengths of light spectrum produced by LEDs were investigated for their effect on growth, yield, and nutritional quality in four vegetables (chicory, green mizuna, china rose radish, and alfalfa) and two flowers (french marigold and celosia) of microgreens species. Microgreens were grown in a controlled environment using sole-source light with different photosynthetic photon flux density (110, 220, 340 µmol m−2 s−1) and two different spectra (RB: 65% red, 35% blue; RGB: 47% red, 19% green, 34% blue). At harvest, the lowest level of photosynthetically active photon flux (110 µmol m−2 s−1) reduced growth and decreased the phenolic contents in almost all species. The inclusion of green wavelengths under the highest intensity showed positive effects on phenolic accumulation. Total carotenoid content and antioxidant capacity were in general enhanced by the middle intensity, regardless of spectral combination. Thus, this study indicates that the inclusion of green light at an irradiance level of 340 µmol m−2 s−1 in the RB light environment promotes the growth (dry weight biomass) and the accumulation of bioactive phytochemicals in the majority of the microgreen species tested.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Inclusion of Green Light in a Red and Blue Light Background Impact the Growth and Functional Quality of Vegetable and Flower Microgreen Species

et al. 2022

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“…The effect of three LED light sources emitting red/blue ratios of about 2, 5, and 9 units (RB2, RB5, and RB9, respectively) was tested on mustard, radish, green basil, red amaranth, garlic chives, borage, and pea microgreens grown in a vertical farming system [91]. The yield was enhanced in mustard, green basil, and pea microgreens when exposed to a high red portion (RB9), while garlic chives exhibited the highest fresh weight under RB2.…”

Section: Effects Of Light Spectramentioning

confidence: 99%

Sprouts and Microgreens—Novel Food Sources for Healthy Diets

Ebert

2022

Plants

115

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With the growing interest of society in healthy eating, the interest in fresh, ready-to-eat, functional food, such as microscale vegetables (sprouted seeds and microgreens), has been on the rise in recent years globally. This review briefly describes the crops commonly used for microscale vegetable production, highlights Brassica vegetables because of their health-promoting secondary metabolites (polyphenols, glucosinolates), and looks at consumer acceptance of sprouts and microgreens. Apart from the main crops used for microscale vegetable production, landraces, wild food plants, and crops’ wild relatives often have high phytonutrient density and exciting flavors and tastes, thus providing the scope to widen the range of crops and species used for this purpose. Moreover, the nutritional value and content of phytochemicals often vary with plant growth and development within the same crop. Sprouted seeds and microgreens are often more nutrient-dense than ungerminated seeds or mature vegetables. This review also describes the environmental and priming factors that may impact the nutritional value and content of phytochemicals of microscale vegetables. These factors include the growth environment, growing substrates, imposed environmental stresses, seed priming and biostimulants, biofortification, and the effect of light in controlled environments. This review also touches on microgreen market trends. Due to their short growth cycle, nutrient-dense sprouts and microgreens can be produced with minimal input; without pesticides, they can even be home-grown and harvested as needed, hence having low environmental impacts and a broad acceptance among health-conscious consumers.

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“…In addition to antioxidant enzymes, plants produce various antioxidant compounds, such as phenols, in an attempt to respond and adapt to various biotic as well as abiotic stressors that would otherwise damage the photosynthetic apparatus [32]. Phenols are abundant secondary metabolites in plants and act as natural antioxidants with a wide range of biological activities, including antioxidant, anticancer, antibacterial, and anti-inflammatory activities [33].…”

Section: Antioxidantmentioning

confidence: 99%

Red Light Enhances the Antioxidant Properties and Growth of Rubus hongnoensis

Yoon

Park

2021

Plants

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The purpose of this study was to determine the effect of light quality on R.hongnoensis growth, physiology, and antioxidant properties. Five light conditions were employed, including white (control), red (R), blue (B), combined LED of R, green (G), and B at 7:1:2 (RGB), as well as combined LED of R, G, B, and far-red (Fr) at 7:1:2:1 (RGBFr). R light had the greatest growth-promoting effect based on plant height, leaf length, leaf width, stem diameter, and leaf area. However, leaf width and root length exhibited the greatest growth under RGB. The fresh and dry weight of shoots and roots were highest under R and RGB light. Photosynthesis was highest under RGB and lowest under B. Transpiration was highest in RGBFr. Stomatal conductance and photosynthetic water use efficiency were greatest under RGBFr. Total phenol content and radical scavenging activity were highest under R, while total flavonoid content was highest under RGB. Superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) activities were upregulated under W, whereas guaiacol peroxidase (GPX) activity was highest under RGB. The present results suggest that, among the tested light treatments, R light was most conductive for vegetative growth and antioxidant capacity in R. hongnoensis.

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Light Spectrum Differentially Affects the Yield and Phytochemical Content of Microgreen Vegetables in a Plant Factory

Cited by 29 publications

References 52 publications

The Inclusion of Green Light in a Red and Blue Light Background Impact the Growth and Functional Quality of Vegetable and Flower Microgreen Species

The Inclusion of Green Light in a Red and Blue Light Background Impact the Growth and Functional Quality of Vegetable and Flower Microgreen Species

Sprouts and Microgreens—Novel Food Sources for Healthy Diets

Red Light Enhances the Antioxidant Properties and Growth of Rubus hongnoensis

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