Light-emitting diodes (LEDs) of different colors improve plant growth and increase levels of secondary metabolites. This study aimed to determine the effect of red, blue, and red + blue LEDs (1:1) on the secondary metabolites composition in chili, focusing on capsaicinoids, at the top and middle of the plant canopy in 'Super Hot' chili. The accumulated yield of the chili fruit was the highest for control, followed by blue, red and red + blue LEDs, with the top canopy giving twice more yield than the middle canopy. UPLC-MS/MS analysis of chili fruit's methanolic extracts was used to determine capsaicinoids levels. Blue LEDs significantly increased nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin contents by 57 %, 43 %, 56 %, 28 %, and 54 %, respectively, compared to the control. Also, 24 tentatively annotated metabolites, including phenylalanine, cinnamate, and valine, which are involved in the biosynthesis of capsaicinoids, were semi-quantitatively evaluated to determine the impact of LED exposure on the biosynthetic pathway of capsaicinoids. Supplemental blue LED placed at the top and between the canopy may boost the levels of capsaicinoids in chili fruit grown in greenhouses.
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