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首页> 美国卫生研究院文献>Plants >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
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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

机译：添加了红色LED的蓝光可在受控环境中增强生菜菠菜羽衣甘蓝罗勒和甜椒的生长特性色素含量和抗氧化能力

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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.
机译：这项研究的目的是研究红色（R）和蓝色（B）发光二极管（LED）照明对生菜，菠菜，羽衣甘蓝，罗勒和胡椒的生长，色素含量和抗氧化能力的不同组合在生长室中。基于总光强度，生长室配备有R和B光百分比：83％R + 17％B; 91％R + 9％B; 95％R + 5％B;且控制为100％R。生长室的光合光子通量密度（PPFD），光周期，温度和相对湿度维持在200±5μmolm -2 s -1 ，16 h，25/21±2.5°C和65±5％。可以看出，在100％R光照下，生菜，羽衣甘蓝和辣椒的植物高度显着增加，而菠菜和罗勒的植物高度没有显示出任何显着差异。在95％R + 5％B光的处理下，罗勒和胡椒的总叶数显着增加，而在相同处理下，其他植物物种未观察到显着差异。总体而言，在91％R + 9％B和95％R + 5％B光照处理下，所研究植物的新鲜和干燥质量增加了。在95％R + 5％B处理下，胡椒的花和果实数量明显增加。在91％R + 9％B处理下，生菜，菠菜，罗勒和胡椒的叶绿素a，叶绿素b和总叶绿素含量显着增加，而在95％R + 5％B下，羽衣甘蓝的叶绿素含量增加光处理。生菜和菠菜的总类胡萝卜素含量在91％R + 9％B处理下较高，而羽衣甘蓝，罗勒和胡椒的类胡萝卜素含量在83％R + 17％B处理下增加。生菜，菠菜和羽衣甘蓝的抗氧化能力在83％R + 17％B处理下增加，而罗勒和胡椒在91％R + 9％B处理下增加。该结果表明，在受控环境中，添加B光与添加R光是必不可少的，以增强蔬菜植物的生长，色素含量和抗氧化能力。而且，B与R光的百分比取决于植物种类。

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