Journal of Food, Agriculture and Environment

Enhancement of growth production, phenol and flavonoid contents and antioxidant capacity in various leafy vegetable species by LED light, UV, and NaCl treatments

Author(s):

Young Beom Yun, Se Ji Jang, Yong In Kuk*

Recieved Date: 2015-11-22, Accepted Date: 2016-03-30

Abstract:

The objectives of this study were to select leafy vegetable species and cultivars to show high growth production, phenol and flavonoid contents and antioxidant capacity under different wavelength LED conditions and to determine the inducible effects on phenol and flavonoid contents and antioxidant capacity after UV and salt treatments under different wavelength LEDs in selected cultivars of endive and pakchoi. The shoot fresh weight in 6 of 20 leafy vegetable species was 66-263% higher under LED red light than those of white light. Especially, shoot fresh weight in pakchoi (cv. Da hong chae) and endive (cv. Riccia cuore dore) was 3.6 and 2.8 times higher under LED red light than those of white light, respectively. Nineteen of 20 leafy vegetable species were 31-143% higher in shoot fresh weight under LED blue + red light compared with white light. Generally, shoot fresh weight in the tested leafy vegetable species was higher in red light than in blue + red light. There were no significant differences in leaf area and shoot fresh weight in the tested leafy vegetables under blue light compared with white light. Five and nineteen of 20 leafy vegetables were 24-61% and 37-126% higher in total phenolic contents under red and red + blue light than those of white light, respectively. However, there were no significant differences in total flavonoid in 20 tested leafy vegetable species under LED blue, red, blue + red and white light. Two, seven and six of 20 tested leafy vegetable species were 33-45%, 31-134% and 32-88% higher in DPPH radical scavenging activities under blue, red and blue + red light than those of white light, respectively. The shoot fresh weight at seedling stages of selected five vegetable species was 2.6-3.4 times and 2.1-3.3 times higher under red and blue + red light than those of adult stages, respectively. Generally, phenol and flavonoid contents and DPPH radical scavenging activity at seedling stages of selected five vegetable species were higher under red and blue + red light than those of adult stages. Phenol and flavonoid contents and DPPH radical scavenging activity in pakchoi and endive plants were improved by LED light and moderate UV-A and UV-B illumination, and NaCl treatment.

Keywords:

Leafy vegetables, LED, UV, NaCl

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Journal: Journal of Food, Agriculture and Environment
Year: 2016
Volume: 14
Issue: 2
Category: Agriculture
Pages: 65-74

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