Effect of blue, green or red LED light on the functional quality of spinach (Spinacia oleracea L.)

Autores/as

  • Benjamín Battistoni Postharvest Study Center (CEPOC). Faculty of Agricultural Sciences. University of Chile. P.O. Box 1004. Av. Santa Rosa 11315. La Pintana. Santiago. Chile.
  • Asunción Amorós Miguel Hernández University. Applied Biology Department. Spain.
  • María Luisa Tapia Postharvest Study Center (CEPOC). Faculty of Agricultural Sciences. University of Chile. P.O. Box 1004. Av. Santa Rosa 11315. La Pintana. Santiago. Chile.
  • Víctor Hugo Escalona Postharvest Study Center (CEPOC). Faculty of Agricultural Sciences. University of Chile. P.O. Box 1004. Av. Santa Rosa 11315. La Pintana. Santiago. Chile.

DOI:

https://doi.org/10.48162/rev.39.010

Palabras clave:

luces LED, biomasa, espectros, capacidad antioxidante, sistema hidropónico, espinaca

Resumen

graphical3.JPG

The present study employed white (W), blue (B: 468 nm), red (R: 629 nm) and green (G: 524 nm) monochromatic LED lights for 26 days, from 11:00 to 18:00 (7 h per day), with a average of photosynthetic photon flux density (PPFD) of 26.00 m-2 s-1 on two baby leaves of spinach (Spinacia oleracea L.) cultivars (Falcon F1 and Viroflay) grown in a hydroponic system. Regardless of the cultivar, the fresh and dry weights were positively influenced when the plants were irradiated by R-light in comparison to W-light. Independent of the cultivar, the leaves treated with B-light reached a significantly higher phenolic compound concentration than plants irradiated with W-light. With respect to antioxidant capacity, plants treated with B-light showed a significantly higher antioxidant capacity than those treated with W-light. According to the results, the use of LED lights is a promising technique for the production of antioxidant compound-enriched vegetables.

Highlights

- The fresh and dry weights were positively influenced when baby leaves spinach were irradiated by red LED light.

- Baby leaves spinach treated with blue LED light reached a significantly higher phenolic compound concentration and antioxidant capacity.

- The green LED light increased total phenolic compound concentration in baby leaves spinach.

Descargas

Publicado

07-07-2021

Cómo citar

Battistoni, B., Amorós, A., Tapia, M. L., & Escalona, V. H. (2021). Effect of blue, green or red LED light on the functional quality of spinach (Spinacia oleracea L.). Revista De La Facultad De Ciencias Agrarias UNCuyo, 53(1), 98–108. https://doi.org/10.48162/rev.39.010

Número

Sección

Ecofisiología y Manejo de cultivo

Artículos similares

También puede {advancedSearchLink} para este artículo.