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Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment

The aim of this study was to investigate the different combinations of red (R) and blue (B) light emitting diode (LEDs’) lighting effects on growth, pigment content, and antioxidant capacity in lettuce, spinach, kale, basil, and pepper in a growth chamber. The growth chamber was equipped with R and...

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Autores principales: Naznin, Most Tahera, Lefsrud, Mark, Gravel, Valerie, Azad, Md Obyedul Kalam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6524371/
https://www.ncbi.nlm.nih.gov/pubmed/30965584
http://dx.doi.org/10.3390/plants8040093
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author Naznin, Most Tahera
Lefsrud, Mark
Gravel, Valerie
Azad, Md Obyedul Kalam
author_facet Naznin, Most Tahera
Lefsrud, Mark
Gravel, Valerie
Azad, Md Obyedul Kalam
author_sort Naznin, Most Tahera
collection PubMed
description The aim of this study was to investigate the different combinations of red (R) and blue (B) light emitting diode (LEDs’) lighting effects on growth, pigment content, and antioxidant capacity in lettuce, spinach, kale, basil, and pepper in a growth chamber. The growth chamber was equipped with R and B light percentages based on total light intensity: 83% R + 17% B; 91% R + 9% B; 95% R + 5% B; and control was 100% R. The photosynthetic photon flux density (PPFD), photoperiod, temperature, and relative humidity of the growth chamber were maintained at 200 ± 5 μmol m(−2) s(−1), 16 h, 25/21 ± 2.5 °C, and 65 ± 5%, respectively. It is observed that the plant height of lettuce, kale, and pepper was significantly increased under 100% R light, whereas the plant height of spinach and basil did not show any significant difference. The total leaf number of basil and pepper was significantly increased under the treatment of 95% R + 5% B light, while no significant difference was observed for other plant species in the same treatment. Overall, the fresh and dry mass of the studied plants was increased under 91% R + 9% B and 95% R + 5% B light treatment. The significantly higher flower and fruit numbers of pepper were observed under the 95% R + 5% B treatment. The chlorophyll a, chlorophyll b, and total chlorophyll content of lettuce, spinach, basil, and pepper was significantly increased under the 91% R + 9% B treatment while the chlorophyll content of kale was increased under the 95% R + 5% B light treatment. The total carotenoid content of lettuce and spinach was higher in the 91% R + 9% B treatment whereas the carotenoid content of kale, basil, and pepper was increased under the 83% R + 17% B treatment. The antioxidant capacity of the lettuce, spinach, and kale was increased under the 83% R + 17% B treatment while basil and pepper were increased under the 91% R + 9% B treatment. This result indicates that the addition of B light is essential with R light to enhance growth, pigment content, and antioxidant capacity of the vegetable plant in a controlled environment. Moreover, the percentage of B with R light is plant species dependent.
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spelling pubmed-65243712019-06-05 Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment Naznin, Most Tahera Lefsrud, Mark Gravel, Valerie Azad, Md Obyedul Kalam Plants (Basel) Article The aim of this study was to investigate the different combinations of red (R) and blue (B) light emitting diode (LEDs’) lighting effects on growth, pigment content, and antioxidant capacity in lettuce, spinach, kale, basil, and pepper in a growth chamber. The growth chamber was equipped with R and B light percentages based on total light intensity: 83% R + 17% B; 91% R + 9% B; 95% R + 5% B; and control was 100% R. The photosynthetic photon flux density (PPFD), photoperiod, temperature, and relative humidity of the growth chamber were maintained at 200 ± 5 μmol m(−2) s(−1), 16 h, 25/21 ± 2.5 °C, and 65 ± 5%, respectively. It is observed that the plant height of lettuce, kale, and pepper was significantly increased under 100% R light, whereas the plant height of spinach and basil did not show any significant difference. The total leaf number of basil and pepper was significantly increased under the treatment of 95% R + 5% B light, while no significant difference was observed for other plant species in the same treatment. Overall, the fresh and dry mass of the studied plants was increased under 91% R + 9% B and 95% R + 5% B light treatment. The significantly higher flower and fruit numbers of pepper were observed under the 95% R + 5% B treatment. The chlorophyll a, chlorophyll b, and total chlorophyll content of lettuce, spinach, basil, and pepper was significantly increased under the 91% R + 9% B treatment while the chlorophyll content of kale was increased under the 95% R + 5% B light treatment. The total carotenoid content of lettuce and spinach was higher in the 91% R + 9% B treatment whereas the carotenoid content of kale, basil, and pepper was increased under the 83% R + 17% B treatment. The antioxidant capacity of the lettuce, spinach, and kale was increased under the 83% R + 17% B treatment while basil and pepper were increased under the 91% R + 9% B treatment. This result indicates that the addition of B light is essential with R light to enhance growth, pigment content, and antioxidant capacity of the vegetable plant in a controlled environment. Moreover, the percentage of B with R light is plant species dependent. MDPI 2019-04-08 /pmc/articles/PMC6524371/ /pubmed/30965584 http://dx.doi.org/10.3390/plants8040093 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Naznin, Most Tahera
Lefsrud, Mark
Gravel, Valerie
Azad, Md Obyedul Kalam
Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment
title Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment
title_full Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment
title_fullStr Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment
title_full_unstemmed Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment
title_short Blue Light added with Red LEDs Enhance Growth Characteristics, Pigments Content, and Antioxidant Capacity in Lettuce, Spinach, Kale, Basil, and Sweet Pepper in a Controlled Environment
title_sort blue light added with red leds enhance growth characteristics, pigments content, and antioxidant capacity in lettuce, spinach, kale, basil, and sweet pepper in a controlled environment
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6524371/
https://www.ncbi.nlm.nih.gov/pubmed/30965584
http://dx.doi.org/10.3390/plants8040093
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