Faculty of Food Engineering, Stefan Cel Mare University, Universitatii Street 13, 720229 Suceava, Romania.
CERNESIM Research Center, Alexandru Ioan Cuza University, Carol I Boulevard 20A, 700506 Iasi, Romania.
Molecules. 2017 Nov 30;22(12):2111. doi: 10.3390/molecules22122111.
Microgreens are an excellent source of health-maintaining compounds, and the accumulation of these compounds in plant tissues may be stimulated by exogenous stimuli. While light quality effects on green basil microgreens are known, the present paper aims at improving the quality of acyanic (green) and cyanic (red) basil microgreens with different ratios of LED blue and red illumination. Growth, assimilatory and anthocyanin pigments, chlorophyll fluorescence, total phenolic, flavonoids, selected phenolic acid contents and antioxidant activity were assessed in microgreens grown for 17 days. Growth of microgreens was enhanced with predominantly blue illumination, larger cotyledon area and higher fresh mass. The same treatment elevated chlorophyll a and anthocyanin pigments contents. Colored light treatments decreased chlorophyll fluorescence ΦPSII values significantly in the green cultivar. Stimulation of phenolic synthesis and free radical scavenging activity were improved by predominantly red light in the green cultivar (up to 1.87 fold) and by predominantly blue light in the red cultivar (up to 1.73 fold). Rosmarinic and gallic acid synthesis was higher (up to 15- and 4-fold, respectively, compared to white treatment) in predominantly blue illumination. Red and blue LED ratios can be tailored to induce superior growth and phenolic contents in both red and green basil microgreens, as a convenient tool for producing higher quality foods.
微绿蔬菜是维持健康的化合物的极好来源，而这些化合物在植物组织中的积累可能会受到外源刺激的刺激。虽然已经知道光质对绿罗勒微绿蔬菜的影响，但本论文旨在通过不同比例的 LED 蓝光和红光照射来改善无氰（绿色）和氰（红色）罗勒微绿蔬菜的品质。在 17 天的生长过程中，评估了微绿蔬菜的生长、同化和类黄酮色素、叶绿素荧光、总酚、类黄酮、选定的酚酸含量和抗氧化活性。主要用蓝光照射可促进微绿蔬菜的生长，增大子叶面积，提高鲜重。同样的处理方法提高了叶绿素 a 和类黄酮色素的含量。有色光处理显著降低了绿色品种中叶绿素荧光 ΦPSII 的值。在绿色品种中，主要红光刺激可提高酚类合成和自由基清除活性（高达 1.87 倍），而在红色品种中，主要蓝光刺激可提高酚类合成和自由基清除活性（高达 1.73 倍）。在主要蓝光照射下，迷迭香酸和没食子酸的合成更高（与白色处理相比，分别提高了 15-和 4 倍）。红、蓝 LED 比例可以根据需要进行调整，以诱导红色和绿色罗勒微绿蔬菜的生长和酚类含量提高，这是生产更高品质食品的一种便捷工具。
