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Food Chem. 2012 Oct 1;134(3):1494-9. doi: 10.1016/j.foodchem.2012.03.061. Epub 2012 Mar 23.

LED lighting and seasonality effects antioxidant properties of baby leaf lettuce.

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Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kaunas Str. 30, LT-54333 Babtai, Kaunas Distr., Lithuania.


We report on the application of supplementary light-emitting diode (LED) lighting within a greenhouse for cultivation of red, green and light green leaf baby lettuces (Lactuca sativa L.) grown under natural illumination and high-pressure sodium (HPS) lamps (16-h; PPFD-170 μmol m(-2)s(-1)) during different growing season. Supplementary lighting from blue 455/470 nm and green 505/530 nm LEDs was applied (16-h; PPFD-30 μmol m(-2)s(-1)). Our results showed that to achieve solely a positive effect is complicated, because metabolism of antioxidant properties in lettuce depended on multicomponent exposure of variety, light quality or seasonality. The general trend of a greater positive effect of supplemental LED components on the vitamin C and tocopherol contents was in order: 535>505>455>470 nm; on the total phenol content: 505>535=470>455 nm; on the DPPH free-radical scavenging capacity: 535=470>505>455 nm; on the total anthocyanins: 505>455>470>535 nm. Further investigations are needed for understanding the mechanism and interaction between antioxidants and light signal transduction pathways.

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