Red Light-Dose or Wavelength-Dependent Photoresponse of Antioxidants in Herb Microgreens

The purpose of this study was to evaluate the role of 638-nm and 665-nm LEDs on changes of antioxidants of basil (Ocimum basilicum) and parsley (Petroselinum crispum), and to assess the effect of light quality on antioxidative status. Plants were grown in peat substrate for 19 days (21/17 ±2°C, 16 h). Experiments were performed in (I) a controlled-environment: B(455),R(638),R(665),FR(731)(control); B(455),R*(638),R(665),FR(731); B(455),R(638),R*(665),FR(731); R(638); R(665) (B–blue, R- red, FR–far-red light). PPFD was set from 231 during growth, upto 300 μmol m(-2) s(-1) during 3-day treatment changing R(638) or R(665) PPFD level; in (II) greenhouse (November): high-pressure sodium lamps (HPS) (control—300 μmol m(−2)s(−1)); and HPS + 638 (HPS generated 90 and red LEDs—210 μmol m(−2)s(−1)). In general, under supplemental or increased red 638 nm light, amounts of tested antioxidants were greater in basil, whereas sole 665 nm or sole 638 nm is more favourable for parsley. Increased or supplemental red light significantly increased contents of phenolics, α-tocopherol, ascorbic acid and DPPH(•) but suppressed accumulation of lutein and β-carotene in basil, whereas an increase of β-carotene and DPPH(•) was observed in parsley. Hereby, the photoresponse of antioxidant compounds suggests that photoprotective mechanism is stimulated by both light-dose-dependent and wavelength-dependent reactions.