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'Green Incised' (A) and 'Hydroponic Green Sweet Crisp' (B) frill-leaf lettuce after 14 d under six indoor lighting treatments that provided a daily light integral of 12 or 18 mol⋅m−2⋅d−1 and blue (B) and red (R) light in proportions (%) of B5:R95, B20:R80, or B35:R65. |
East Lansing, MI - New research released by Michigan State University highlights the transformative potential of advanced lighting techniques for indoor lettuce cultivation, revealing methods to improve yield and nutritional quality without compromising shelf life. The studies focus on the effects of ultraviolet (UV) A and blue light on red-leaf lettuce and the impact of indoor (sole-source) lighting systems on lettuce production.
Previous research showed that blue light increases the coloration and nutrition of lettuce, but it also makes plants more compact and decreases crop yield. Dr. Erik Runkle, along with former Ph.D. student Nathan Kelly, performed experiments to maximize plant growth without negatively impacting leaf color or nutrition.
One study demonstrated that exposure to UV-A and blue light transiently increases the concentrations of total phenolics and anthocyanins in red-leaf lettuce. These compounds, known for their antioxidant properties, contribute to the nutritional value and vibrant color of the lettuce, offering enhanced health benefits and aesthetic appeal for consumers.
A complementary study performed by Dr. Runkle and former research technician Annika Kohler investigated the use of sole-source lighting systems designed to optimize lettuce yield. The findings confirm that lighting designed to maximize production efficiency also maintains postharvest quality, ensuring that lettuce retains its freshness and nutritional value throughout storage and distribution.
Together, these advancements underscore the potential of innovative lighting strategies to revolutionize indoor agriculture, enabling growers to produce high-quality, nutrient-rich lettuce year-round. By fine-tuning light exposure, producers can profitability of controlled-environment agriculture.
The full research findings can be found on the ASHS HortScience electronic journal website at: https://doi.org/10.21273/HORTSCI17395-23 and https://doi.org/10.21273/HORTSCI17843-24
Established in 1903, the American Society for Horticultural Science is recognized around the world as one of the most respected and influential professional societies for horticultural scientists. ASHS is committed to promoting and encouraging national and international interest in scientific research and education in all branches of horticulture.
Comprised of thousands of members worldwide, ASHS represents a broad cross-section of the horticultural community - scientists, educators, students, landscape and turf managers, government, extension agents and industry professionals. ASHS members focus on practices and problems in horticulture: breeding, propagation, production and management, harvesting, handling and storage, processing, marketing and use of horticultural plants and products. To learn more, visit ashs.org.
