| Literature DB >> 25466065 |
Aušra Brazaitytė1, Sandra Sakalauskienė2, Giedrė Samuolienė2, Julė Jankauskienė2, Akvilė Viršilė2, Algirdas Novičkovas3, Ramūnas Sirtautas2, Jurga Miliauskienė2, Viktorija Vaštakaitė2, Laurynas Dabašinskas3, Pavelas Duchovskis2.
Abstract
The objective of this study was to evaluate the effects of irradiance levels and spectra produced by solid-state light-emitting diodes (LEDs) on carotenoid content and composition changes in Brassicaceae microgreens. A system of five high-power, solid-state lighting modules with standard 447-, 638-, 665-, and 731-nm LEDs was used in the experiments. Two experiments were performed: (1) evaluation of LED irradiance levels of 545, 440, 330, 220, and 110 μmol m(-2) s(-1) photosynthetically active flux density (PPFD) and (2) evaluation of the effects of 520-, 595-, and 622-nm LEDs supplemental to the standard set of LEDs. Concentrations of various carotenoids in red pak choi and tatsoi were higher under illumination of 330-440 μmol m(-2) s(-1) and at 110-220 μmol m(-2) s(-1) in mustard. All supplemental wavelengths increased total carotenoid content in mustard but decreased it in red pak choi. Carotenoid content increased in tatsoi under supplemental yellow light.Entities:
Keywords: Carotenoids; Irradiance level; Light spectrum; Light-emitting diodes; Microgreens
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Year: 2014 PMID： 25466065 DOI： 10.1016/j.foodchem.2014.10.077
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514