Optimization of Light Quality for Plant Factory Production of Brassica campestris (Pakchoi)

文献类型： 外文期刊

第一作者： Zhou, Chengbo

作者： Zhou, Chengbo;Zhou, Kangwen;Hu, Jiangtao;Li, Qingming;Zhou, Kangwen;Zhang, Xu

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关键词： pakchoi; light quality; carbon and nitrogen metabolism; chloroplast structure

期刊名称：AGRICULTURE-BASEL （ 影响因子：3.6； 五年影响因子：3.8 ）

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年卷期： 2025 年 15 卷 3 期

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收录情况： SCI

摘要： Light is a key factor influencing the growth and quality of crops in plant factories. To explore the optimal light quality for pakchoi production, five light formulations were applied to 'Youguan NO.3' pakchoi: white LEDs (W; CK); white/red = 4:1 (WR); white/blue = 4:1 (WB); white/red/blue = 3:1:1 (WRB); and white/green = 4:1 (WG), all with a light intensity of 250 +/- 10 mu molm-2s-1. The results showed significant variations in growth indices, nutritional quality, enzyme activity, and other parameters under different light qualities. The best growth results were observed under the WRB treatment. Chloroplasts under WRB treatment appeared well-developed, with clear grana lamellae. The thylakoids in the chloroplast grana of the WRB plants were densely stacked, and a large number of starch grains were detected. The contents of total sugar, soluble sugar, soluble protein, and protein nitrogen were significantly higher under the WB, WRB, and WR treatments compared to the CK treatment, along with a significant reduction in nitrate content. Among all the treatments, WRB treatment resulted in the highest levels of total sugar, starch, free amino acids, soluble protein, total nitrogen, protein nitrogen, and ascorbic acid (AsA). Enzyme activity assays revealed that the activities of sucrose phosphate synthetase (SPS), nitrate reductase (NR), glutamine synthetase (GS), glutamate synthetase (GOGAT), and glutamate dehydrogenase (GDH) were highest under WRB treatment. Therefore, supplemental red-blue mixed light can effectively improve the growth and nutritional properties of pakchoi grown under white light. This supplementary lighting strategy provides a new way to enhance the nutritional value of leafy vegetables in plant factories.

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