Plant Factory in a Restaurant: Light Quality Effects on the Development, Physiology, and Quality of Three Baby-Leaf Vegetables.

Plant factories with artificial lighting (PFALs) are a notable choice for urban agriculture due to the system's benefits, where light can be manipulated to enhance the product's yield and quality. Our objective was to test the effect of light spectra with different red-blue combinations and white light on the growth, physiology, and overall quality of three baby-leaf vegetables (green lettuce, kale, and pak choi) grown in a restaurant's PFAL. Leaf mass per area was lower under the most blue-containing treatments in all species. The performance indices (PI and PI) of the photosynthetic apparatus were lower under more red light with the exception of PI in pak choi. Total soluble solids accumulation was diminished under most of the blue-containing LEDs, while total phenolics and antioxidant activity were induced by red-blue environments rich in blue light. Moreover, chlorophyll and carotenoid accumulation was also enhanced under blue-rich light treatments. Nitrate content was the lowest under monochromatic blue in all species. Finally, the employees were asked about their views on the PFAL within the restaurant's compounds and they expressed positive opinions. Overall, a light environment including red and blue wavelengths proved beneficial for baby leafy vegetable production in terms of yield and quality.