Guardado en:
| Autores principales: | , , , , , |
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| Formato: | Artículo científico |
| Lenguaje: | en |
| Publicado: |
Biology
2025
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| Acceso en línea: | https://pubmed.ncbi.nlm.nih.gov/40001876/ |
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- The Impact of LED Light Spectra on the Growth, Yield, Physiology, and Sweetness Compound of . Aljafer, Naofel Alrajhi, Abdullah Anderson von Trampe, Toby Vevers, William Fauset, Sophie Rihan, Hail Zuhir This study investigated the effects of several light spectra on analysing growth parameters, yield, and physiological responses within a controlled-environment agriculture (CEA) system. The experimental design involved different light treatments, including specific combinations of blue (435 nm and 450 nm), red (663 nm), and ultraviolet (UV) wavelengths (365 nm), to determine their impact on morphological development and biochemical properties, particularly focusing on the production of the sweetening compounds stevioside and rebaudioside A. plants cultivated from cuttings sourced from a reputable UK nursery (Gardener's Dream Ltd., Glasgow, UK) were subjected to these spectral treatments over a period of five weeks under vertical farming conditions. Physiological measurements, such as chlorophyll fluorescence (/), stomatal conductance, and leaf temperature, were recorded, alongside growth metrics (plant height, leaf area, and biomass). This study also incorporated high-performance liquid chromatography (HPLC) to quantitatively analyse the influence of the light treatments on the sweetener concentration. The results demonstrated that targeted LED spectra, particularly those that include UV light and blue light (435 nm), significantly nhanced both the quantitative and qualitative attributes of stevia growth, indicating that strategic light management can markedly improve the nutritional and commercial yields of . This research contributes to the optimisation of light conditions in vertical farming systems, aiming to enhance agricultural efficiency and reduce the reliance on imported stevia by maximising local production capabilities.