Background: The effect of light quality on phytochemicals in romaine baby leaf lettuce 'Thumper' was investigated in (I) a closed environment and (II, III) a greenhouse (16 h, 21/17 °C): (I) basal (638, 455, 660, 735 nm) LEDs supplemented with UV (380 nm), green (510 nm), yellow (595 nm) or orange (622 nm) LEDs (PPFD of ∼175 µmol m(-2) s(-1) ); (II) high-pressure sodium (HPS) lamps (90 µmol m(-2) s(-1) ) supplemented with blue (455, 470nm) or green (505, 530nm) LEDs (30 µmol m(-2) s(-1) ); (III) at 3 days before harvesting, HPS lamps (90 µmol m(-2) s(-1) ) supplemented with red (638 nm) LEDs (210 µmol m(-2) s(-1) ).
Results: (I) Supplemental UV or orange light enhanced phenolic compounds, supplemental UV or green light enhanced α-carotene, and supplemental green light enhanced anthocyanins. All supplemental LED colours had a negative effect on tocopherol and ascorbic acid levels.
Background: The effects of short-term ultraviolet B (UV-B) irradiation on sweet basil (Ocimum basilicum L. cv. Cinnamon) plants at the 3-4 leaf pair and flowering stages were examined in controlled environment growth chambers.
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