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KMID : 1011620150310040505
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 4 p.505 ~ p.509
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Effect of LED with Mixed Wavelengths on Bio-active Compounds in Cherry Tomato and Red Cabbage
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강선아:Kang Sun-A
양혜정:Yang Hye-Jung/고병섭:Ko Byoung-Seob/김민정:Kim Min-Jung/김봉수:Kim Bong-Soo/박선민:Park Sum-Min
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Abstract
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Light emitting diodes (LED) are able to selectively control the wavelength of light, enabling them to enhance photosynthesis by increasing specific wavelengths. The objectives of this study were to determine the effects of LED light exposure with various wavelengths (630 nm: 550 nm: 450 nm=8:1:1) on plant growth and bio-active compound concentrations in cherry tomato and red cabbage. With cherry tomatoes, LED decreased the number of fruits compared to fluorescent light (FL) but resulted in a significantly higher value in the total weight of the fruits and in sugar content. However, lycopene contents were not significantly different between the groups. With red cabbages, the weight and length were both significantly higher in the LED group than in the FL group. Furthermore, the anthocyanin contents in the red cabbage LED group were two times higher than those of the FL group. These results suggested that exposure to LED light with a high ratio of red wavelength can increase the anthocyanins contents in red cabbages but not the lycopene content in cherry tomatoes. Further studies will be needed to determine which LED wavelength can enhance lycopene content in cherry tomatoes.
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KEYWORD
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light emitting diode, tomato, red cabbage, lycopene, anthocyanin
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