Toscano Stefania, Cavallaro Valeria, Ferrante Antonio, Romano Daniela, Patané Cristina
Department of Agriculture, Food and Environment (Di3A), Università degli Studi di Catania, 95123 Catania, Italy.
IBE-Istituto di BioEconomia, Consiglio Nazionale delle Ricerche, 95126 Catania, Italy.
Plants (Basel). 2021 Jul 31;10(8):1584. doi: 10.3390/plants10081584.
To improve microgreen yield and nutritional quality, suitable light spectra can be used. Two species-amaranth ( L.) and turnip greens ( L. subsp. (DC.) Metzg)-were studied. The experiment was performed in a controlled LED environment growth chamber (day/night temperatures of 24 ± 2 °C, 16 h photoperiod, and 50/60% relative humidity). Three emission wavelengths of a light-emitting diode (LED) were adopted for microgreen lighting: (1) white LED (W); (2) blue LED (B), and (3) red LED (R); the photosynthetic photon flux densities were 200 ± 5 µmol for all light spectra. The response to light spectra was often species-specific, and the interaction effects were significant. Morphobiometric parameters were influenced by species, light, and their interaction; at harvest, in both species, the fresh weight was significantly greater under B. In amaranth, Chl was maximized in B, whereas it did not change with light in turnip greens. Sugar content varied with the species but not with the light spectra. Nitrate content of shoots greatly varied with the species; in amaranth, more nitrates were measured in R, while no difference in turnip greens was registered for the light spectrum effect. Polyphenols were maximized under B in both species, while R depressed the polyphenol content in amaranth.
为提高微型蔬菜产量和营养品质，可采用合适的光谱。对两种蔬菜——苋菜（苋属）和芜菁叶（芜菁亚种（DC.）Metzg）进行了研究。实验在可控的LED环境生长室中进行（昼夜温度为24±2℃，光周期为16小时，相对湿度为50/60%）。采用发光二极管（LED）的三种发射波长对微型蔬菜进行光照：（1）白色LED（W）；（2）蓝色LED（B）；（3）红色LED（R）；所有光谱的光合光子通量密度均为200±5μmol。对光谱的响应通常具有物种特异性，且相互作用效应显著。形态生物测量参数受物种、光照及其相互作用的影响；收获时，在这两种蔬菜中，B处理下的鲜重均显著更高。在苋菜中，叶绿素在B处理下达到最大值，而在芜菁叶中叶绿素含量不受光照影响。糖含量因物种而异，但不受光谱影响。地上部硝酸盐含量因物种差异很大；在苋菜中，R处理下测得的硝酸盐更多，而在芜菁叶中未发现光谱对硝酸盐含量有影响。两种蔬菜中，多酚含量在B处理下均达到最大值，而R处理降低了苋菜中的多酚含量。
