Claim · model-written summary
Red-blue-green LED light significantly increased the levels of amino acids in Chinese cabbage relative to white light.
- Taxon
- Chinese cabbage
Brassica rapa subsp. pekinensise2 - Treatment
- RBG combined light treatmente2
- Outcome
- levels of amino acidse2
- Direction
- increasede2
- Comparator
- white lighte4
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Meanwhile, RBG combined light treatment significantly increased the levels of amino acids but decreased the nitrite content of Chinese cabbage”
e4“while white light served as the control (CK)”
Title
Jie Li; Yubing Liu; Junwei Wang; et al. Plants 2024. doi:10.3390/plants13212958
Other claims from this paper (6)
- Intervention effect Red-blue-purple LED light significantly increased chlorophyll, carotenoid and vitamin C levels in Chinese cabbage relative to white light.
- Intervention effect Red-blue-purple LED light significantly increased amino acid, total flavonoid and antioxidant levels in Chinese cabbage relative to white light.
- Intervention effect Red-blue-green LED light decreased the nitrite content of Chinese cabbage relative to white light.
- Intervention effect Red-blue-far-red LED light increased amino acid levels in Chinese cabbage relative to white light.
- Intervention effect Red-blue-far-red LED light decreased the antioxidant capacity of Chinese cabbage relative to white light.
- Recommendation The authors recommend red-blue-purple light as a supplemental lighting strategy for leafy vegetables in plant factory production.