Dehghani Nafiseh, Haghighi Maryam, Rahimmalek Mehdi, Sabzalian Mohammad R, Szumny Antoni
Department of Horticulture, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland.
Molecules. 2024 Nov 21;29(23):5506. doi: 10.3390/molecules29235506.
Dill is a fragrant vegetable containing various beneficial compounds for health. This research aims to evaluate the impact of various spectra of LED light on essential oil composition and morphological and physiological characteristics of three dill cultivars. LED light treatments included greenhouse light as control (C), blue (B), red (R), red + blue (RB), and white (W). RB light enhanced most physiological indicators investigated in this study, including photosynthetic pigments, phenols, flavonoids, and antioxidant capacity. Furthermore, electrolyte leakage in the three cultivars of Khomein, Isfahan, and Varamin decreased when exposed to RB light compared with C light. Under RB light, the essential oil contained more dill ether and α-phellandrene than in other light conditions. In general, light treatment with 75% R light and 25% B light had a noticeable impact on enhancing physiological features compared with other light spectrums. α-phellandrene levels increased in the Isfahan and Varamin cultivars under RB and B light conditions. Finally, the RB light and Khomein cultivars improved physiological features, whereas RB and R light in the Varamin and Isfahan cultivars are recommended for more essential oil compositions in functional food production.
莳萝是一种富含多种对健康有益化合物的芳香蔬菜。本研究旨在评估不同光谱的LED光对三个莳萝品种精油成分、形态和生理特性的影响。LED光处理包括温室光作为对照（C）、蓝光（B）、红光（R）、红+蓝（RB）和白光（W）。RB光增强了本研究中所调查的大多数生理指标，包括光合色素、酚类、黄酮类和抗氧化能力。此外，与C光相比，霍梅因、伊斯法罕和瓦拉明这三个品种在暴露于RB光时电解质渗漏减少。在RB光下，精油中所含的莳萝醚和α-水芹烯比在其他光照条件下更多。总体而言，与其他光谱相比，75%红光和25%蓝光的光处理对增强生理特征有显著影响。在RB和B光条件下，伊斯法罕和瓦拉明品种中的α-水芹烯含量增加。最后，RB光和霍梅因品种改善了生理特征，而在功能性食品生产中，推荐在瓦拉明和伊斯法罕品种中使用RB光和R光以获得更多的精油成分。
