首页> 美国卫生研究院文献>Frontiers in Plant Science >Predawn and high intensity application of supplemental blue light decreases the quantum yield of PSII and enhances the amount of phenolic acids flavonoids and pigments in Lactuca sativa
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Predawn and high intensity application of supplemental blue light decreases the quantum yield of PSII and enhances the amount of phenolic acids flavonoids and pigments in Lactuca sativa

机译:黎明前和补充蓝光的高强度应用会降低紫花苜蓿中PSII的量子产率并增加酚酸类黄酮和色素的量

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摘要

To evaluate the effect of blue light intensity and timing, two cultivars of lettuce [Lactuca sativa cv. “Batavia” (green) and cv. “Lollo Rossa” (red)] were grown in a greenhouse compartment in late winter under natural light and supplemental high pressure sodium (SON-T) lamps yielding 90 (±10) μmol m−2 s−1 for up to 20 h, but never between 17:00 and 21:00. The temperature in the greenhouse compartments was 22/11°C dayight, respectively. The five light-emitting diode (LED) light treatments were Control (no blue addition), 1B 06-08 (Blue light at 45 μmol m−2 s−1 from 06:00 to 08:00), 1B 21-08 (Blue light at 45 μmol m−2 s−1 from 21:00 to 08:00), 2B 17-19 (Blue at 80 μmol m−2 s−1 from 17:00 to 19:00), and 1B 17-19 (Blue at 45 μmol m−2 s−1 from 17:00 to 19:00). Total fresh and dry weight was not affected with additional blue light; however, plants treated with additional blue light were more compact. The stomatal conductance in the green lettuce cultivar was higher for all treatments with blue light compared to the Control. Photosynthetic yields measured with chlorophyll fluorescence showed different response between the cultivars; in red lettuce, the quantum yield of PSII decreased and the yield of non-photochemical quenching increased with increasing blue light, whereas in green lettuce no difference was observed. Quantification of secondary metabolites showed that all four treatments with additional blue light had higher amount of pigments, phenolic acids, and flavonoids compared to the Control. The effect was more prominent in red lettuce, highlighting that the results vary among treatments and compounds. Our results indicate that not only high light level triggers photoprotective heat dissipation in the plant, but also the specific spectral composition of the light itself at low intensities. However, these plant responses to light are cultivar dependent.
机译:为了评估蓝光强度和时间的影响,两个品种的莴苣[Lactuca sativa cv。 “巴达维亚”(绿色)和简历。 “ Lollo Rossa”(红色)]于冬末在自然光和补充高压钠(SON-T)灯的温室隔间中生长,产生90(±10)μmolm -2 s < sup> −1 最多20小时,但从17:00到21:00。温室隔间的温度分别为白天/晚上的22/11°C。五个发光二极管(LED)的光处理为对照(不添加蓝色),1B 06-08(来自45μmolm -2 s -1 的蓝色光06:00至08:00),1B 21-08(21:00至08:00从45μmolm −2 s −1 发出的蓝光),2B 17-19(从17:00到19:00在80μmolm -2 s -1 处为蓝色)和1B 17-19(在45μmolm <从17:00到19:00的sup> −2 s −1 )。新鲜总干重不受蓝光影响;然而,用额外的蓝光处理过的植物更紧凑。与对照相比,所有用蓝光处理的生菜品种的气孔导度都较高。叶绿素荧光法测得的光合产量表现出不同的响应。在红色的莴苣中,随着蓝光的增加,PSII的量子产率降低,非光化学猝灭的产率增加,而在绿色的莴苣中未观察到差异。次级代谢产物的定量显示,与对照相比,所有四个用额外的蓝光处理的色素,酚酸和类黄酮的含量均较高。在红生菜中效果更显着,强调了不同处理和化合物之间的结果也不同。我们的结果表明,不仅高光会触发植物中的光防护散热,而且还会在低强度下触发光本身的特定光谱组成。但是,这些植物对光的反应取决于品种。

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