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Morphological and Photosynthetic Parameters of Green and Red Kale Microgreens Cultivated under Different Light Spectra

cris.virtual.author-orcid0000-0001-7931-6451
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cris.virtual.author-orcid0000-0003-2405-8461
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cris.virtualsource.author-orcid5fdbcecb-f41c-44db-a313-f0f38de3f651
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cris.virtualsource.author-orcid7eb21bb4-e049-4946-b244-82e2b1ca2fb8
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dc.abstract.enMicrogreens are plants eaten at a very early stage of development, having a very high nutritional value. Among a large group of species, those from the Brassicaceae family, including kale, are very popularly grown as microgreens. Typically, microgreens are grown under controlled conditions under light-emitting diodes (LEDs). However, the effect of light on the quality of grown microgreens varies. The present study aimed to determine the effect of artificial white light with varying proportions of red (R) and blue (B) light on the morphological and photosynthetic parameters of kale microgreens with green and red leaves. The R:B ratios were for white light (W) 0.63, for red-enhanced white light (W + R) 0.75, and for white and blue light (W + B) 0.38 at 230 µmol m−2 s−1 PPFD. The addition of both blue and red light had a positive effect on the content of active compounds in the plants, including flavonoids and carotenoids. Red light had a stronger effect on the seedling area and the dry mass and relative chlorophyll content of red-leaved kale microgreens. Blue light, in turn, had a stronger effect on green kale, including dry mass. The W + B light combination negatively affected the chlorophyll content of both cultivars although the leaves were significantly thicker compared to cultivation under W + R light. In general, the cultivar with red leaves had less sensitivity to the photosynthetic apparatus to the spectrum used. The changes in PSII were much smaller in red kale compared to green kale. Too much red light caused a deterioration in the PSII vitality index in green kale. Red and green kale require an individual spectrum with different proportions of blue and red light at different growth stages to achieve plants with a large leaf area and high nutritional value.
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Warzywnictwa
dc.contributor.authorFrąszczak, Barbara
dc.contributor.authorKula-Maximenko, Monika
dc.contributor.authorPodsędek, Anna
dc.contributor.authorSosnowska, Dorota (Łódź)
dc.contributor.authorUnegbu, Kingsley Chinazor
dc.contributor.authorSpiżewski, Tomasz
dc.date.access2025-10-28
dc.date.accessioned2025-10-28T11:04:24Z
dc.date.available2025-10-28T11:04:24Z
dc.date.copyright2023-11-08
dc.date.issued2023
dc.description.abstract<jats:p>Microgreens are plants eaten at a very early stage of development, having a very high nutritional value. Among a large group of species, those from the Brassicaceae family, including kale, are very popularly grown as microgreens. Typically, microgreens are grown under controlled conditions under light-emitting diodes (LEDs). However, the effect of light on the quality of grown microgreens varies. The present study aimed to determine the effect of artificial white light with varying proportions of red (R) and blue (B) light on the morphological and photosynthetic parameters of kale microgreens with green and red leaves. The R:B ratios were for white light (W) 0.63, for red-enhanced white light (W + R) 0.75, and for white and blue light (W + B) 0.38 at 230 µmol m−2 s−1 PPFD. The addition of both blue and red light had a positive effect on the content of active compounds in the plants, including flavonoids and carotenoids. Red light had a stronger effect on the seedling area and the dry mass and relative chlorophyll content of red-leaved kale microgreens. Blue light, in turn, had a stronger effect on green kale, including dry mass. The W + B light combination negatively affected the chlorophyll content of both cultivars although the leaves were significantly thicker compared to cultivation under W + R light. In general, the cultivar with red leaves had less sensitivity to the photosynthetic apparatus to the spectrum used. The changes in PSII were much smaller in red kale compared to green kale. Too much red light caused a deterioration in the PSII vitality index in green kale. Red and green kale require an individual spectrum with different proportions of blue and red light at different growth stages to achieve plants with a large leaf area and high nutritional value.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,0
dc.description.number22
dc.description.points70
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.3390/plants12223800
dc.identifier.issn2223-7747
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5533
dc.identifier.weblinkhttps://www.mdpi.com/2223-7747/12/22/3800
dc.languageen
dc.relation.ispartofPlants
dc.relation.pagesart. 3800
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enBrassica oleracea var. acephala L.
dc.subject.enblue light
dc.subject.enred light
dc.subject.enLEDs
dc.titleMorphological and Photosynthetic Parameters of Green and Red Kale Microgreens Cultivated under Different Light Spectra
dc.title.volumeSpecial Issue Light and Its Influence on the Growth and Quality of Plants
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue22
oaire.citation.volume12