The growth and development and metabolism of plants have different physiological responses to different light qualities. To study the influence of light qualities on green onions, the impacts of LED light treatment on the growth and development as well as the nutritional components and flavor substances in green onions were studied under controlled conditions. Leaf area, plant height, dry matter accumulation, Dickson's quality index (DQI), nutritional content, and volatile compounds under different light quality treatments were determined. The results indicated that the white and blue combined light (W/B: 3/1) treatment was the most beneficial to growth and nutrient accumulation and led to higher levels of sulfur compounds in the green onions than the other treatments. This shows that it is possible to control the contents of compounds that affect consumer preferences by adjusting the lighting conditions and to thereby increase the value and quality of seasoning vegetables.
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| http://dx.doi.org/10.1007/s00709-020-01593-y | DOI Listing |
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