Articles
Lighting influence on microgreen antioxidant systems: a comparative analysis of white and mixed light spectrum and intensity
Article number
1458_32
Pages
243 – 250
Language
English
Abstract
Light is one of the most important environmental factors influencing plants’ nutritional value, visual appearance, and overall taste.
Our research aims to demonstrate that lighting intensity and spectral composition may affect microgreens’ antioxidant activity.
The experiments were conducted in i) a greenhouse (lat. 55°) and ii) a controlled-environment chamber (CEC). Brassica juncea, Brassica oleracea var. italica, and Brassica oleracea microgreens were grown in peat substrate under supplemental light-emitting diode (LED) lighting, with total PPFD set to 150, 200, and 250 µmol m‑2 s‑1 for 16 h at 21±3°C. For supplemental light in a greenhouse, white lamps were used, and the CEC spectral composition consisted of deep red (61%), blue (20%), white (15%), and far red (4%). Results showed that, for mustard on harvest day and after 1 day of storage, the highest FRAP and DPPH antioxidant activity was observed at 150 µmol m‑2 s‑1 in both treatments; however, by the 3rd storage day, the differences were no longer significant.
For broccoli, on the harvest day, the highest DPPH activity was observed at 200 µmol m‑2 s‑1, but during the 1st and 3rd days of storage, under 150 µmol m‑2 s‑1 in CEC, this PPFD resulted in the lowest activity, whereas in a greenhouse it resulted in the highest.
For kale on harvest day, the highest DPPH activity was observed at 200 µmol m‑2 s‑1 in CEC and at 250 µmol m‑2 s‑1 in a greenhouse.
During storage, both treatments showed the highest DPPH activity at 250 µmol m‑2 s‑1. To conclude, the investigated microgreens exhibited species-dependent responses to alterations in light intensity and spectral composition.
Mustard and broccoli showed higher antioxidant activity when grown under 150 µmol m‑2 s‑1 than under 250 µmol m‑2 s‑1.
Our research aims to demonstrate that lighting intensity and spectral composition may affect microgreens’ antioxidant activity.
The experiments were conducted in i) a greenhouse (lat. 55°) and ii) a controlled-environment chamber (CEC). Brassica juncea, Brassica oleracea var. italica, and Brassica oleracea microgreens were grown in peat substrate under supplemental light-emitting diode (LED) lighting, with total PPFD set to 150, 200, and 250 µmol m‑2 s‑1 for 16 h at 21±3°C. For supplemental light in a greenhouse, white lamps were used, and the CEC spectral composition consisted of deep red (61%), blue (20%), white (15%), and far red (4%). Results showed that, for mustard on harvest day and after 1 day of storage, the highest FRAP and DPPH antioxidant activity was observed at 150 µmol m‑2 s‑1 in both treatments; however, by the 3rd storage day, the differences were no longer significant.
For broccoli, on the harvest day, the highest DPPH activity was observed at 200 µmol m‑2 s‑1, but during the 1st and 3rd days of storage, under 150 µmol m‑2 s‑1 in CEC, this PPFD resulted in the lowest activity, whereas in a greenhouse it resulted in the highest.
For kale on harvest day, the highest DPPH activity was observed at 200 µmol m‑2 s‑1 in CEC and at 250 µmol m‑2 s‑1 in a greenhouse.
During storage, both treatments showed the highest DPPH activity at 250 µmol m‑2 s‑1. To conclude, the investigated microgreens exhibited species-dependent responses to alterations in light intensity and spectral composition.
Mustard and broccoli showed higher antioxidant activity when grown under 150 µmol m‑2 s‑1 than under 250 µmol m‑2 s‑1.
Authors
I. Gudinskaitė, K. Lauikė, G. Samuolienė
Keywords
postharvest quality, postharvest storage, antioxidant activity, light conditions
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