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Variation of Functional Compounds in Leafy Chinese Cabbage Grown Under Different Light Conditions in a Plant Factory

광 조건에 따른 식물공장 재배 쌈 배추의 기능성 성분 변화

  • Chung, Sun-Ok (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Kim, Yun-Mi (Department of Food Science and Technology, Chungnam National University) ;
  • Ryu, Dong-Gi (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Kim, Sun-Ju (Department of Bio-Environmental Chemistry, Chungnam National University) ;
  • Park, Jong-Tae (Department of Food Science and Technology, Chungnam National University)
  • 정선옥 (충남대학교 바이오시스템기계공학과) ;
  • 김연미 (충남대학교 식품공학과) ;
  • 류동기 (충남대학교 바이오시스템기계공학과) ;
  • 김선주 (충남대학교 생물환경화학과) ;
  • 박종태 (충남대학교 식품공학과)
  • Received : 2014.05.29
  • Accepted : 2014.05.30
  • Published : 2014.08.31

Abstract

A recently developed Chinese cabbage cultivar, Shinhong Ssam, was cultured under different light conditions at a plant factory to evaluate effects of light on the production of functional compounds. The effects of the following combinations of red (R), blue (B), and white (W) LED light were compared to that of fluorescent light: R+B, R+W, and R+B+W. Under R+B light, the Chinese cabbage failed to grow well. In contrast, under R+W, R+B+W, and fluorescent light conditions, cabbages had similar growth rates. Cyanidin, the only anthocyanidin detected, accumulated in cabbages under LED conditions to levels more than 2-fold of that in cabbages grown under fluorescent light. Phenolic acid and flavonol levels varied subtly, whereas caffeic acid was found to be between 70- and 160-fold greater in LED-illuminated cabbages than in those exposed to fluorescent light. The amounts of free amino acids and sugars that affect the taste of vegetables were greater in the cabbages exposed to LED light than in those grown under fluorescent light conditions. In conclusion, R+W LED light produced Shinhong Ssam with greater nutritional value than those grown under R+B+W LED and fluorescent lights.

Keywords

phenolic compound;LED;plant factory;Chinese cabbage;leafy vegetable

Acknowledgement

Supported by : 충남대학교

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