Contrary to Red, Blue Monochromatic Light Improves the Bioactive Compound Content in Broccoli Sprouts

Broccoli sprouts are rich in health-promoting bioactive compounds. Their content depends on both cultivation light quality and temperature. However, these effects have been previously addressed in isolation. Here, the dual inputs of cultivation light quality [blue (B), red (R), mixture of R and B (R...

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Autores principales:	Li Yang, Dimitrios Fanourakis, Georgios Tsaniklidis, Kun Li, Qichang Yang, Tao Li
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	anthocyanins ascorbic acid <i>Brassica oleracea</i> flavonoids glucoraphanin polyphenols Agriculture S
Acceso en línea:	https://doaj.org/article/ef1d4df2638348409316949894bb1d5c
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spelling	oai:doaj.org-article:ef1d4df2638348409316949894bb1d5c2021-11-25T16:03:59ZContrary to Red, Blue Monochromatic Light Improves the Bioactive Compound Content in Broccoli Sprouts10.3390/agronomy111121392073-4395https://doaj.org/article/ef1d4df2638348409316949894bb1d5c2021-10-01T00:00:00Zhttps://www.mdpi.com/2073-4395/11/11/2139https://doaj.org/toc/2073-4395Broccoli sprouts are rich in health-promoting bioactive compounds. Their content depends on both cultivation light quality and temperature. However, these effects have been previously addressed in isolation. Here, the dual inputs of cultivation light quality [blue (B), red (R), mixture of R and B (R+B), mixture of R and UVA (R+UVA)] and air temperature (15, 19, and 23 °C) on determining growth, external quality, and the cotyledon and hypocotyl content of five major bioactive compounds were investigated. The carbohydrate status at harvest and postharvest ratio of variable to maximum fluorescence (F<sub>v</sub>/F<sub>m</sub>) were also assessed. Hypocotyl length was generally enhanced under monochromatic light (R or B) and elevated temperature. Total phenolic, total flavonoid, and glucoraphanin contents were generally higher in cotyledon as compared to hypocotyl. Hypocotyl anthocyanin, total phenolic, total flavonoid, and ascorbic acid contents were generally enhanced by R+B, and were decreased by R. Cotyledon content in these metabolites was generally stimulated by B, and reduced under R or R+UVA. Temperature affected metabolite content depending on the metabolite, organ, and light quality. Lower temperatures, R (23 °C) or R+UVA (15, 19, and 23 °C) were associated with decreased postharvest F<sub>v</sub>/F<sub>m</sub>. In conclusion, low cultivation temperature (<23 °C), as well as R or R+UVA ought to be avoided. Instead, B and R+B are suitable, with B being preferable, owing to better external quality and enhanced metabolite content in cotyledon which generally holds higher content than hypocotyl.Li YangDimitrios FanourakisGeorgios TsaniklidisKun LiQichang YangTao LiMDPI AGarticleanthocyaninsascorbic acid<i>Brassica oleracea</i>flavonoidsglucoraphaninpolyphenolsAgricultureSENAgronomy, Vol 11, Iss 2139, p 2139 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	anthocyanins ascorbic acid <i>Brassica oleracea</i> flavonoids glucoraphanin polyphenols Agriculture S
spellingShingle	anthocyanins ascorbic acid <i>Brassica oleracea</i> flavonoids glucoraphanin polyphenols Agriculture S Li Yang Dimitrios Fanourakis Georgios Tsaniklidis Kun Li Qichang Yang Tao Li Contrary to Red, Blue Monochromatic Light Improves the Bioactive Compound Content in Broccoli Sprouts
description	Broccoli sprouts are rich in health-promoting bioactive compounds. Their content depends on both cultivation light quality and temperature. However, these effects have been previously addressed in isolation. Here, the dual inputs of cultivation light quality [blue (B), red (R), mixture of R and B (R+B), mixture of R and UVA (R+UVA)] and air temperature (15, 19, and 23 °C) on determining growth, external quality, and the cotyledon and hypocotyl content of five major bioactive compounds were investigated. The carbohydrate status at harvest and postharvest ratio of variable to maximum fluorescence (F<sub>v</sub>/F<sub>m</sub>) were also assessed. Hypocotyl length was generally enhanced under monochromatic light (R or B) and elevated temperature. Total phenolic, total flavonoid, and glucoraphanin contents were generally higher in cotyledon as compared to hypocotyl. Hypocotyl anthocyanin, total phenolic, total flavonoid, and ascorbic acid contents were generally enhanced by R+B, and were decreased by R. Cotyledon content in these metabolites was generally stimulated by B, and reduced under R or R+UVA. Temperature affected metabolite content depending on the metabolite, organ, and light quality. Lower temperatures, R (23 °C) or R+UVA (15, 19, and 23 °C) were associated with decreased postharvest F<sub>v</sub>/F<sub>m</sub>. In conclusion, low cultivation temperature (<23 °C), as well as R or R+UVA ought to be avoided. Instead, B and R+B are suitable, with B being preferable, owing to better external quality and enhanced metabolite content in cotyledon which generally holds higher content than hypocotyl.
format	article
author	Li Yang Dimitrios Fanourakis Georgios Tsaniklidis Kun Li Qichang Yang Tao Li
author_facet	Li Yang Dimitrios Fanourakis Georgios Tsaniklidis Kun Li Qichang Yang Tao Li
author_sort	Li Yang
title	Contrary to Red, Blue Monochromatic Light Improves the Bioactive Compound Content in Broccoli Sprouts
title_short	Contrary to Red, Blue Monochromatic Light Improves the Bioactive Compound Content in Broccoli Sprouts
title_full	Contrary to Red, Blue Monochromatic Light Improves the Bioactive Compound Content in Broccoli Sprouts
title_fullStr	Contrary to Red, Blue Monochromatic Light Improves the Bioactive Compound Content in Broccoli Sprouts
title_full_unstemmed	Contrary to Red, Blue Monochromatic Light Improves the Bioactive Compound Content in Broccoli Sprouts
title_sort	contrary to red, blue monochromatic light improves the bioactive compound content in broccoli sprouts
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/ef1d4df2638348409316949894bb1d5c
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Contrary to Red, Blue Monochromatic Light Improves the Bioactive Compound Content in Broccoli Sprouts

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