RT info:eu-repo/semantics/article
T1 Effects of different types of artificial light on the phytochemicals of Lactuca sativa L. Variety Great Lakes 118 cultivated under aeroponic system
A1 Lozano Castellanos, Luisa Fernanda
A1 Sánchez Hernández, Eva
A1 Navas Gracia, Luis Manuel
A1 Martín Ramos, Pablo
A1 Correa Guimaraes, Adriana
K1 Lettuce
K1 LED lighting
K1 Indoor agriculture
K1 Soilless system
K1 Secondary metabolites
K1 31 Ciencias Agrarias
AB Lettuce is extensively researched in artificial lighting systems due to its efficient growth and phytochemicalcomposition influenced by different spectra photon flux. This research focuses on the Great Lakes 118 variety andaddresses the impact of white-blue (WB), white-red-far-red (WRI), and blue-red-far-red (BRI) light treatments inaeroponic systems. Digital foliar area, transmittance, and fluorescence measurements were completed withlettuce leaf hydromethanolic extract characterization using infrared and gas chromatography-mass spectroscopy(GC-MS). Results showed significant effects on physiological parameters of nitrogen balance index (NBI), chlo-rophyll (CHL), and anthocyanin (ANTH) contents. WB led to 63.3% and 21.2% higher NBI and CHL than BRItreatment, while WRI showed similar percentages concerning BRI. WB and WRI showed 17.9% and 38.8% upperANTH contents than BRI. On the other hand, flavonoids (FLAV) did not indicate significant treatment-dependent.BRI exhibited several positive correlations among physiological parameters, suggesting its contribution toimproved plant development. Infrared analysis revealed similarities in functional groups between treatments,although WB presented a more significant peak in their infrared spectra. GC-MS evidenced differences in thephytochemical profiles, with 2-imidazolidinethione, guanazine, and 3-ethyl-2,2-dimethyl-oxazolidine being themost abundant compounds in WRI, BRI, and WB-treated plants, respectively. The reported findings suggest thatBRI may be the preferred artificial irradiation option.
PB Elsevier
SN 2212-4292
YR 2025
FD 2025
LK https://uvadoc.uva.es/handle/10324/76938
UL https://uvadoc.uva.es/handle/10324/76938
LA eng
NO Food Bioscience, 2025, vol. 64, p. 105950
NO Producción Científica
DS UVaDOC
RD 03-ago-2025