Supplemental UV-A and UV-B Affect the Nutritional Quality of Lettuce and Tomato: Health-Promoting Phytochemicals and Essential Nutrients

• 作者: Myungjin Lee Cary Rivard Eleni Pliakoni Weiqun Wang C. B. Rajashekar
• 来源期刊: 美国植物学期刊(英文)
• 学科: 数学
• 关键词: Greenhouse LETTUCE MICRONUTRIENTS Nutritional Quality PHYTOCHEMICALS Spectral Quality Tomato UV-A and UV-B
• 年，卷（期）: 2021,（1）
• 页码范围: 104-126
• 页数: 23页
• 分类号: O17

摘要

<p style="text-align:justify;"> <span><span>UV radiation plays an important role not only in plant growth and development </span><span>but also in the accumulation of essential nutrients and health-promoting</span><span> phytochemicals in plants. The main objective of this study was to examine the effects of supplemental UV-A, UV-B, and UV-AB on the nutritional quality of lettuce (</span><i><span>Lactuca sativa</span></i><span>, cv. red leaf </span></span><span>“</span><span>New Red Fire</span><span>”</span><span> and green leaf </span><span>“</span><span>Two Star</span><span>”</span><span><span>) and tomato (</span><i><span>Solanum lycopersicum</span></i></span><i><span> </span></i><span>L., cv. BHN-589) grown in a greenhouse. Supplemental UV radiation was provided by UV lamps 5</span><span> </span><span>-</span><span> </span><span>6 days prior to harvest. Supplemental UV-A produced higher accumulation of total phenolic compounds and higher antioxidant capacity in red leaf lettuce compared to other treatments. Overall, supplemental UV-A produced a stronger response than other UV treatments and control in the accumulation of many phenolic compounds including luteolin-7-glucoside, quecetin-3-glucoside, and apigenin-3-glucoside in red leaf lettuce. However, UV-B and UV-AB had a negative response in the accumulation of many phenolic compounds including chlorogenic acid, luteolin-7-glucoside, quercetin-3-glucoside, and apigenin-3-glucoside in both red and green leaf lettuce varieties. In tomato fruits, supplemental UV-A had no effect on their total phenolic concentration. However, supplemental UV-B radiation for 3 h or UV-AB radiation for 9 h exposure produced higher total phenolic concentration in the fruits compared to other supplemental UV treatments. Supplemental UV-AB (3 hexposure) was generally more effective than other UV treatments in increasing the accumulation of a number of phenolic compounds including chlorogenic acid, caffeic acid, chicoric acid, luteolin-7-glucoside, and other flavonoids in ripe