Effect of LED lights on the growth, nutritional quality and glucosinolate content of broccoli, cabbage and radish microgreens

DEMİR K., SARIKAMIŞ G., ÇAKIRER SEYREK G.

FOOD CHEMISTRY, cilt.401, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 401
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.foodchem.2022.134088
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: LED lights, Glucosinolates, Microgreens, Brassicas, BLUE-LIGHT, LETTUCE, RED, SPROUTS, CANCER, WHITE, RESPONSES
  • Ankara Üniversitesi Adresli: Evet

Özet

In this study, the effects of red (R), blue (B) and far-red (FR) LED lights and their combination (R + B, R + FR, B + FR, R + B + FR) together with white (W) LED light as control, on the growth, nutritional quality and the glucosinolates of brassica microgreens were determined. Fresh and dry weights were increased with W, R, R + FR lights in broccoli and cabbage and with the R + B + FR and B + FR in radish microgreens. Soluble solids content (SSC) (%) was highest with W, R and B lights in broccoli and cabbage. The highest titratable acidity (TA) (%) was determined with B, FR, R + FR, B + FR in broccoli and W, R + FR, R + B in cabbage. In radish, lower TA was determined. In broccoli microgreens, glucoraphanin content and total GSLs were increased with B light whereas in cabbage, the combination of R + B revealed the highest aliphatics, In radish, glucoraphenin was highest in B light and the glucoraphasatin in R, FR, R + FR and B lights.