Work

The effect of supplemental LED lighting in the range of UV, blue, and red wavelengths at different ratios on the accumulation of phenolic compounds in pak choi and swiss chard

Year: 2024

Type: article

Abstract: ) LEDs was implemented to increase phenolic compounds during the last days before harvest. Pak choi shows an increase or trend towards an increase in the monoacylated triglycosides of kaempferol and quercetin after 4 days of irradiation for 4 h each. For example kaempferol-3-caffeoyl-sophoroside-7-glucoside was increased at low PAR values in the third run and red-dominated light treatment by up to 120 %. In addition, it was observed that the red variety 'Amur' has higher concentrations of quercetin glycosides which were increased often. In swiss chard, on the other hand, there was only a sporadic increase in vitexin glycosides. Despite very different concentrations in some samples, 2″-glucosyl-vitexin and 2″-glucosyl-6″-malonyl-vitexin showed significant increases of up to 350 % in the two chard varieties Lukullus and Rhubarb chard. The results suggest that the exposure time or intensity of UV-B radiation needs to be optimized for each species and has not yet consistently led to an increase but trends in phenolic compounds and in antioxidant activity in this study.

Source: Food Research International

DOI: 10.1016/j.foodres.2024.115438

Authors: Caspar-Friedrich Wessler, Martin Weiland, Sven Einfeldt, Melanie Wiesner-Reinhold, Monika Schreiner, Susanne Neugart