Blue and UV-A light wavelengths positively affected accumulation profiles of healthy compounds in pak-choi.

BACKGROUND: Recently, it become an important strategy using light to regulate plant growth and quality, especially on daily edible leafy vegetable. Pak-choi is rich in healthy functional compounds, e.g. flavonoid and glucosinolate. Many studies have focused on the plant response to increased radiation and transformed visible light quality, however, we know less about different blue and UV-A light wavelengths. Therefore, the goal of this study was to identify whether different blue and UV-A light wavelengths could improve quality in two cultivars of pak-choi and further cultivate potentially healthy functional plants. RESULTS: The different blue and UV-A light wavelength treatments significantly increased the fresh and dry weight in two cultivars of pak-choi. Compared with control, the content of soluble protein was higher after the different blue and UV-A light treatments. Similarly, the contents of total phenolics and total flavonoids increased significantly under the light treatments, and the highest content presented under T430 (supplemental blue light at 430 nm) in red-leaf pak-choi and under T400 (supplemental UV-A light at 400 nm) in green-leaf pak-choi. The total anthocyanins content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) of two pak-choi cultivars improved positively with decreasing treatment wavelength, and other healthy compounds were affected to varying degrees under supplemental light treatments. CONCLUSION: The growth and healthy compound contents of pak-choi were significantly improved by supplemental blue and UV-A light, and there were wavelength- and cultivar-dependent effects. Compared with control, T430 presented the higher biomass and the contents of total phenolics, flavonoids and pigment in two pak-choi cultivars, and T380 was an efficient strategy to increase antioxidants and health-promoting compounds of red-leaf pak-choi. © 2020 Society of Chemical Industry.